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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
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