Brussels Gratin and Green Bean Casserole

 Click here for progress pictures!

Brussels Gratin

6-8 servings 286 Cal

Ingredients:

2 lbs fresh brussel sprouts, ends trimmed, cut in half
3 TBLSP unsalted butter, melted

Black pepper
1 cup coarse bread crumbs

¼ cup finely grated gruyere cheese

1 ¼ cup heavy cream, room temperature

LET’S GET COOKING!

Preheat oven to 425f

Mix bread crumbs, salt, and pepper in a bowl, set aside

Toss brussels in a mixing bowl with butter, salt, pepper, and gruyere

Spread brussels evenly In a 9x13” baking dish (I used a foil pan as it was being taken with us to Thanksgiving)

Cook 15 minutes, toss brussels around (they should be getting crisp and brown spots should be showing up)

Add heavy cream to brussels, return to oven

Bake 10 (or so) more minutes or until heavy cream is a sauce like consistency

Remove from oven, set to broil

Spread bread crumbs evenly on top of brussels
Return to oven, broil until bread crumbs are golden brown (start checking at about 3 minutes)

Notes:

You could also precook a protein like chicken or sausage and add it in when you put the cream in the brussels

Green Bean Casserole

8 servings 

Ingredients:

4 cups green beans (fresh or frozen)

1- 10.5 oz can condensed cream of mushroom soup

½ cup milk

1 tsp soy sauce (I use low sodium)

½ tsp pepper

½ tsp seasoning salt

1 ½ cup crispy onions (any flavor you desire)

½-¾ lb medium mushrooms, sliced

LET’S GET COOKING!

Preheat oven to 350f

Boil green beans in water until soft (7-10 minutes)

Combine green beans, milk, condensed soup, soy sauce, salt, and pepper in a mixing bowl

Place in a ceramic casserole dish

Bake for 30-35 minutes, until bubbly

Remove from oven, stir

Top with crispy onions, bake until golden brown

Put in your mouth hole and enjoy!

Notes:
You can top this casserole with cheese (cheddar recommended) to add some extra goodness

I sauteed my mushrooms because I wasn’t sure how they’d cook from raw in the casserole

Beef and Mushroom Gravy with Roasted Potatoes

 

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Potatoes

Ingredients:

2 lb red potatoes, cut into bite sized pieces

4 cloves garlic, minced

4 sprigs rosemary, leaves removed, chopped

Crushed Red Pepper (optional)

Salt and pepper

Parsley

Vegetable oil

½ yellow onion, sliced

LET’S GET COOKING!

Preheat oven to 350f

Toss potatoes, onions, garlic, rosemary, and spices in a bowl with vegetable oil, coat well

Spray a sheet pan with non-stick cooking spray

Spread potatoes out evenly on pan

Bake for 10 minutes, toss around, return to oven

Bake 10 more minutes or until potatoes are golden brown and crispy (check at 5 and 7 minutes)

Remove from oven

Beef and Mushroom Gravy

Ingredients:

¾-1 lb medium mushrooms, sliced

1 cup red wine

1 cup heavy cream, room temperature

1 brown gravy packet

2 steak sirloins (10 oz), seasoned as you please

Olive/vegetable oil

½ sliced yellow onion

Soy sauce (I use low sodium)

LET’S GET COOKING!

Heat skillet on medium high, add oil

Add beef to skillet, sprinkle with soy sauce, mix around

When beef is almost cooked, deglaze with red wine

Add mushrooms and more oil if needed

Add sliced onion

Mix gravy and heavy cream in a bowl

Add gravy to skillet with beef and vegetables

Reduce gravy to desired thickness

Plate beside roasted potatoes

Put in your mouth hole and enjoy!