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Sausage and Brussels Sprouts Casserole

Sausage and Brussels Sprouts Casserole
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This Sausage and Brussels Sprouts Casserole is a comforting and flavorful dish perfect for busy weeknights. It combines perfectly cooked egg noodles with savory Italian sausage, thinly sliced Brussels sprouts, and a rich, creamy lemon-garlic sauce. Baked until hot and bubbly, it’s a satisfying meal that brings warmth to the table.

 

Ingredients

– 12 oz No Yolks® Extra Broad egg noodles

– 3 tablespoons olive oil, divided

– 1 pound mild or hot Italian sausage, casings removed

– 2 tablespoons unsalted butter

– 10 oz Brussels sprouts, outer leaves removed and thinly sliced

– 3 cloves garlic, minced

– 2 tablespoons chopped fresh sage, divided

– 1/2 cup white wine (optional)

– Salt and freshly ground black pepper, to taste

– 3 tablespoons all-purpose flour

– 1 cup heavy cream

– 2 1/2 cups whole milk

– 1 cup grated Parmesan cheese

– 1 cup shredded mozzarella cheese

– 1 cup panko breadcrumbs

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Cook the egg noodles according to package instructions until al dente. Drain and set aside.

3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.

4. In the same skillet, add the remaining 2 tablespoons of olive oil and the butter. Add the sliced Brussels sprouts and cook until they begin to soften, about 5 minutes.

5. Add the minced garlic and 1 tablespoon of chopped sage to the skillet. Cook for 1 minute until fragrant.

6. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.

7. Gradually whisk in the white wine (if using), heavy cream, and milk. Bring the mixture to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper to taste.

8. Remove the skillet from heat and stir in the cooked sausage, Parmesan cheese, and mozzarella cheese until combined.

9. In a large bowl, combine the cooked noodles with the sausage and Brussels sprouts mixture. Transfer the mixture to the prepared baking dish.

10. In a small bowl, mix the panko breadcrumbs with the remaining 1 tablespoon of chopped sage. Sprinkle the breadcrumb mixture evenly over the casserole.

11. Bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.

12. Let the casserole rest for 5 minutes before serving.

 

Notes

For a lighter version, substitute half-and-half for the heavy cream. You can also add a pinch of red pepper flakes to the sauce for a subtle kick. This casserole can be assembled ahead of time and refrigerated until ready to bake. If baking from cold, add an extra 10-15 minutes to the baking time.

 

Nutrition

Find it online: https://www.cookflash.com/sausage-and-brussels-sprouts-casserole/