Sausage and Brussels Sprouts Casserole
This Sausage and Brussels Sprouts Casserole is far from boring! Perfectly cooked No Yolks® combined with sausage, thinly sliced Brussels sprouts and a rich lemon-y, garlick-y cream sauce, baked until hot and bubbly. Great for busy weeknights when you’re craving something comforting!
Ingredients
- 1 package (12 ounces) No Yolks® Extra Broad
- 3 tablespoons olive oil, divided
- 1 pound mild or hot Italian sausage, casings removed
- 2 tablespoons unsalted butter
- 10 ounces Brussels sprouts, outer layer removed and thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh sage, divided
- ½ cup white wine, optional
- Salt and freshly ground black pepper, to taste
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 2 ½ cups whole milk
- Juice and zest of 1/2 lemon
- 1 cup grated parmesan cheese
- ½ cup breadcrumbs
Equipment
- Sauté Pan
- 9X13 baking dish
- Colander
Instructions
- Preheat oven to 400º degrees with a rack in the middle.
- Cook the pasta according to package instructions, but 1-2 minutes less that what they call for so the pasta is almost al dente but not quite. Drain and reserve 1/3 cup of the cooking liquid.
- In a large sauté pan, over medium heat, heat 1 tablespoon olive oil and brown the sausage, breaking the clumps apart with a wooden spoon, for about 5-8 minutes. Drain the excess fat and reserve on a plate.
- Return the pan to medium heat and add another tablespoon of olive oil plus the butter. When the butter has melted, add the sliced Brussels sprouts. Cook, stirring often but not too much, until the sprouts are beginning to caramelize, about 5-6 minutes.
- Stir in the garlic and 1 tablespoon chopped sage.
- Optional: pour 1/2 cup white wine to deglaze the pan. Use a wooden spoon to scrape all the brown bits that are stuck on the bottom.
- Season with salt and pepper.
- Add the flour and stir to combine. Cook for a minute to get rid of the raw flour taste. Then, slowly add the heavy cream and milk. Cook until the sauce thickens, about 3-5 minutes.
- Turn the heat off, then stir back the reserved sausage, salt, pepper, the lemon juice and zest, and 1/2 cup parmesan cheese.
- Add the reserved pasta, along with the reserved cooking liquid. Stir until everything is well combined.
- Transfer to a 9x13 baking dish, sprayed with cooking spray.
- In a bowl, combine the breadcrumbs, remaining parmesan cheese, sage and olive oil. Scatter on the top of the casserole.
- Bake for 20 minutes, until golden and bubbly. Let it rest for at least 5 minutes before serving.
Video
Notes
Make Ahead:
This casserole can be made the day before and refrigerated - without the topping - until ready to serve. The next day, add the topping and bake until hot and bubbly.
Leftovers:
Leftovers can be kept in the fridge, in an airtight container, for 3 to 4 days.
Reheating:
Reheat in the oven, at 350ºF, until hot. If it's being reheated straight from the fridge, it can take up to 45 minutes for it to fully reheat.
If the top starts to get overcooked, cover with foil.
Freezing:
The casserole can be frozen for up to 3 months. Make sure to tightly wrap with plastic wrap and foil, to prevent freezer burns.
The best way to thaw is overnight in the fridge. You can bake straight from the freezer, but the pasta might get mushy, since it will take longer in the oven.
Nutrition
Calories: 701kcal, Carbohydrates: 47g, Protein: 24g, Fat: 45g, Saturated Fat: 20g, Trans Fat: 1g, Cholesterol: 145mg, Sodium: 717mg, Potassium: 559mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1046IU, Vitamin C: 32mg, Calcium: 308mg, Iron: 3mg