Creamed Green Bean and Shiitake with Cheddar Casserole

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My son loves this dish very much that I had to have it for any holiday’s dinner. Well, I will always change the ingredients what to add into it, so that this dish will not be same old stuff. I normally used white button mushrooms but this Christmas I tried with shiitake (Fresh Japanese mushroom slices). I really did not pause to think whether this dish will come out well. I always love to take chances in most of my dishes.

My son prefers the dish should top with lot of cheese instead of fried onions. I just simply followed his instruction and it no doubt turned out well. The end result turned out super.




1 pound petite French/green beans, head off, sliced diagonally thin

1 small red onion, peeled and sliced lengthwise

3 cloves garlic, peeled and finely chopped

1 cup sliced fresh shiitake

¼ stick unsalted butter/3 tablespoons pure olive oil

½ can cream of mushroom

½ cup whole milk (room temperature)

½ teaspoon salt

1/8 teaspoon ground black pepper

1/8 teaspoon cayenne pepper (optional)

½ -1 cup shredded mild/sharp cheddar cheese



Preheat oven to 375°F.

Prepared a oven-proof casserole big enough to hold all the ingredients.

Heat a large frying pan with unsalted butter or olive oil over medium-high heat. Add the garlic and red onion slices and sauté until fragrant but not browned. Add the shiitake slices and stir-fry for 2 minutes. Add the sliced French/green beans and sauté until well mixed. Pour the milk and cream of mushroom and stir to blend with the French/green bean mixture well.

Add in the salt, ground black pepper, cayenne pepper (optional) and combine until all blended. Transfer into the casserole and used a spoon/ladle to level the top. Sprinkle the shredded cheddar cheese evenly all over the top of the French/green bean mixture.

Transfer the casserole to the preheat oven and bake for 20-25 minutes. Remove and let it sit for 5-8 minutes before serving.


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