serving size: 4 servings
  • 2 6oz Unsalted Chunk Light Tongol Tuna, drained
  • 16 oz bag Frozen Woodstock Organic Green Beans
  • 3 oz Native Forest Sliced Mushrooms
  • 1 stalk Celery, finely chopped
  • 2 tbsp onion, finely chopped
  • 2 tbsp Kerrygold Butter
  • 1/2 cup Cadia Free Range Chicken Broth
  • 3/4 heavy cream
  • salt and pepper, to taste
  • Bobs Red Mill Xanthan Gum, optional - to thicken the sauce a bit
  • 4 8oz shredded Kerrygold Aged Cheddar Cheese
  1. Preheat oven to 177°C or 350°F.
  2. In a medium pot, cook the green beans as directed on the package; drain well.
  3. Sauté the mushroom, celery and onion in the butter until very soft and starting to brown.
  4. Add the broth and bring to a boil.
  5. Let the liquid reduce by half, then stir in the cream. Bring back to a boil.
  6. Turn down the heat and cook until reduced and thickened, stirring frequently and watching closely so it doesn't boil over.
  7. Season to taste.
  8. Stir the tuna and mushroom soup mixture into the green beans. Add salt and pepper, if needed.
  9. Mix in the cheese; put into a 1 1/2 to 2 quart casserole.
  10. Bake until hot and bubbly.