Sausage and Brussels Sprouts Casserole
This Sausage and Brussels Sprouts Casserole is the cozy one dish dinner you’ve been craving loaded with pasta, sausage, creamy cheese, and tender shredded Brussels sprouts.
Equipment
- Large Skillet
- Large pot
- Baking dish
Ingredients
Main Ingredients
- 12 ounces No Yolks® Extra Broad noodles cooked al dente
- 3 tbsp olive oil divided
- 1 pound Italian sausage mild or hot, casings removed
- 2 tbsp unsalted butter
- 10 oz Brussels sprouts outer layer removed and thinly sliced
- 3 cloves garlic minced
- 2 tbsp fresh sage chopped, divided
- 1/2 cup white wine optional
- salt and black pepper to taste
- 3 tbsp all-purpose flour
- 1 cup heavy cream
- 2 1/2 cups whole milk
- 1/2 lemon zest and juice
- 1 cup parmesan cheese grated
- 1/2 cup breadcrumbs
Instructions
- Boil noodles until al dente, drain and set aside.
- Brown sausage in a large skillet with 1 tbsp olive oil. Remove and set aside.
- Add remaining olive oil and butter to skillet. Sauté Brussels sprouts, garlic, and half the sage for 5 minutes. Add wine and reduce by half.
- Stir in flour, then whisk in cream and milk. Add lemon juice and zest. Season with salt and pepper.
- Stir in sausage and parmesan. Combine with noodles in a baking dish.
- Top with breadcrumbs and remaining sage. Bake at 375°F for 20–25 minutes until golden and bubbly.
Notes
This dish can be made ahead and reheated. Try adding mushrooms or kale for variation!