8/8/15 Au Gratin and Green Bean casserole with mushrooms

Today my family and I ate food bank fabulous. I made the best veggie-full dinner that I have made in a long time. I will tell you all the veggies I used and show you how I used them.

I used the following veggies for some au gratin; sliced skinned potatoes, sliced zucchinis, chopped onion greens, chopped celery greens, chopped spinach, and chopped rainbow carrots. Its baking now. Here are some pictures of the veggies and the before picture of the au gratin.

prep for au gratin. zucchini, spinach, celery leaves
prep for au gratin. zucchini, spinach, celery leaves
potatoes zucchini and greens
potatoes zucchini and greens
zuchinni, onion greens, rainbow carrots and celery leaves
zucchini, onion greens, rainbow carrots and celery leaves
au gratin before adding butter and milk
au gratin before adding butter and milk

I added some butter and half and half and covered the top with tinfoil and steam cooking it in the oven. I have made au gratin many times before and my family loves it topped last minute with some cheese and sometimes some local ham. Today we have some cheese so I will grate it soon.

I also made a mushroom-bean casserole. I had a bag of yellow wax beans and a bag of purple green beans and a huge bag of large mushrooms. I decided I would make a homemade mushroom-roux/soup to accompany the beans in a casserole.

Here are a picture of the veggies I used.

mushrooms and yellow wax beans and purple green beans
mushrooms and yellow wax beans and purple green beans

 

purple green beans and yellow wax beans
purple green beans and yellow wax beans

I cooked/steamed the mushrooms with some of the chopped veggies from the au gratin; the onion tops, and some spinach. I also added about 5-6 cloves of smashed garlic and a little bit of half and half. I steamed it until the mushrooms were tender. Then I added my secret ingredient, white truffle butter.

making mushroom soup for my beans
making mushroom soup for my beans
addition of white truffle butter helped alot
addition of white truffle butter helped alot

I got some from the food bank, and I have been seeing some people cook with it on the food network, so I was sure I could use it right. I added a whole bunch of truffle butter and reduced it down with some sour cream and some seasonings; marajom, salt and pepper. I taste tested it the whole time and the truffle butter is a very decadent addition. I am very happy with the results and if anything, I don’t even mind if no one else likes it, I will eat the whole casserole.

I have to check on it all now, my kitchen timer went off, both of them have been cooking in 350 degree heat covered for an hour so they are both probably done. I need to shred some cheese on the au gratin and then throw it in high heat. I will come back after dinner is served.

Everything turned out great here are the after pics.

finished au gratin
finished au gratin
finished green bean casserole
finished green bean casserole
green bean casserole
green bean casserole
my husbands and elijahs plate
my husbands and elijahs plate
my plate
my plate
my husbands plate
my husbands plate
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