Sausage and Brussels Sprouts Casserole

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If you think Brussels sprouts are just for roasting or hiding under bacon bits, allow me to introduce your taste buds to their new best friend: the Sausage and Brussels Sprouts Casserole. This dish is creamy, cheesy, and loaded with tender noodles, savory sausage, and thinly sliced sprouts that melt into the most satisfying bite.

It’s like your favorite cozy pasta bake and your favorite roasted veggie dish decided to run away together and build a delicious life in your casserole dish. And with one pan, one pot, and some simple ingredients, it’s the kind of recipe you’ll come back to over and over especially when the weather gets cooler, or you just want a solid “I made this” dinner moment.

Why You’ll Love This Sausage and Brussels Sprouts Casserole

A full meal in one dish: Protein, pasta, veg done and done.
Noodles that hold up: Extra broad No Yolks® stay tender and toothsome.
Layered flavor: From garlicky sage butter to the tang of lemon zest, it’s a flavor bomb in every bite.
Whole foods pans–worthy: This is the kind of hearty-yet-wholesome meal you could totally see behind a glass counter labeled “seasonal comfort food.”

What You’ll Need (Just a Note)

You’ll start with pantry staples like pasta, milk, flour, and butter. Add in mild or spicy Italian sausage for that craveable, hearty flavor. The real MVPs are those finely sliced Brussels sprouts, fresh sage, a squeeze of lemon juice, and lots of creamy cheese.

Exact ingredient quantities are listed below in the recipe card.

How to Make Sausage and Brussels Sprouts Casserole

Step 1: Cook the Pasta

Boil the No Yolks® Extra Broad noodles in salted water until al dente. Drain and set aside.

Step 2: Brown the Sausage

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sausage (casings removed) and break it up with a spoon. Cook until browned and cooked through. Remove with a slotted spoon and set aside.

Step 3: Sauté the Sprouts and Aromatics

In the same skillet, add the remaining 2 tablespoons olive oil and 2 tablespoons butter. Once melted, stir in the thinly sliced Brussels sprouts and cook for 4–5 minutes, until just golden. Add garlic and half the fresh sage, and sauté for 1 more minute.

If using wine, pour in the ½ cup white wine and deglaze the pan, scraping up any bits from the bottom. Let it simmer until reduced by half.

Step 4: Make the Creamy Base

Sprinkle the flour into the pan and stir to coat the sprouts. Slowly whisk in the heavy cream and milk, cooking until the mixture thickens slightly. Add lemon zest and juice, season with salt and pepper, and stir in the cooked sausage and parmesan cheese.

Step 5: Assemble and Bake

Preheat oven to 375°F. In a large baking dish, combine the creamy sausage-sprout mixture with the noodles. Toss to coat evenly.

Sprinkle with breadcrumbs and the remaining chopped sage. Bake uncovered for 20–25 minutes, or until bubbly and golden on top.

Estimated Nutrition

Calories: ~520 per serving
Carbs: 35g
Fat: 34g
Protein: 24g
Fiber: 3g
Sodium: 680mg

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Tips to Make the Best Brussel Sprouts Casserole

Slice sprouts thin: This helps them cook quickly and blend seamlessly into the casserole.
No wine? No problem: Just sub in more broth or skip it altogether.
Want crunch? Toast your breadcrumbs in a little butter before topping.
Spice it up: Use hot Italian sausage if you like a little heat it plays well with the creaminess.

How to Serve and Store

Serving Ideas

Serve with a simple green salad or roasted carrots on the side.
Want to brunch it up? Add a fried egg on top think sprouts breakfast sausage with a twist.
Portion it into single-serve containers for lunches that will make your coworkers jealous.

Storage Tips

Refrigerator: Store leftovers covered for up to 4 days.
Freezer: Freeze tightly covered for up to 2 months. Thaw overnight in the fridge.
Reheating: Bake at 350°F until hot, or microwave individual portions with a splash of milk to keep it creamy.

A Little Story from My Kitchen

This dish was born out of a desperate “what’s in the fridge?” moment one fall evening a few Brussels sprouts, half a box of noodles, and some leftover sausage links. I crossed my fingers, stirred it all together, and slid it into the oven. The result? My husband declared it “better than the one from that place at Whole Foods.” So now we call it our whole foods pans casserole. You know, just homemade and a lot more budget-friendly.

FAQs About Sausage and Brussels Sprouts Casserole

Can I use frozen Brussels sprouts?

You can, but fresh works best for texture. If using frozen, thaw and drain them well before slicing.

Can I make it vegetarian?

Definitely! Use plant-based sausage and swap chicken broth for veggie broth.

Can I prep this ahead of time?

Yes! Assemble it fully, cover, and refrigerate. Add the breadcrumbs just before baking.

Can I use a different pasta?

Absolutely. Just go for short cuts like penne, rotini, or farfalle that hold sauce well.

Does this freeze well?

It does! Freeze before baking for best texture. Wrap tightly and label with the date.

Is there a dairy-free version?

You can try dairy-free butter, plant milk, and vegan cheese. The flavor will change slightly, but it’s doable!

What does the lemon do?

It brightens the whole dish and balances out the rich sausage and cream. Don’t skip it!

How can I make it extra crispy on top?

Mix a little grated parmesan and melted butter into the breadcrumbs before baking.

Final Thoughts on Sausage and Brussels Sprouts Casserole

When you need a satisfying one-dish meal that delivers big flavor and serious comfort, this Sausage and Brussels Sprouts Casserole is ready to shine. It’s perfect for weeknights, dinner parties, or feeding a crowd and it’s a fantastic way to turn brussel sprouts casserole skeptics into true believers. From the crisp-topped noodles to the herby, creamy center, this is a keeper.

✨ The full recipe card with step-by-step instructions and measurements is just below!