Description
This Sausage and Brussels Sprouts Casserole is a hearty, flavor-packed dinner option that brings together Italian sausage, caramelized Brussels sprouts, and creamy pasta in one bubbling, cheesy bake. With a garlicky cream sauce, fresh sage, lemon zest, and a golden breadcrumb topping, it’s the kind of comfort food that’s perfect for busy weeknights or holiday gatherings. A must-try for fans of healthy recipes, quick and easy dinner recipes with ground beef or sausage, and those looking for simple high-protein meals.
Ingredients
- 1 package (12 oz) No Yolks® Extra Broad Noodles
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
2½ cups whole milk
Juice and zest of ½ lemon
1 cup grated parmesan cheese, divided
½ cup breadcrumbs
Instructions
Preheat oven to 400°F with a rack in the middle.
Cook pasta according to package directions, but 1–2 minutes less (almost al dente). Drain and reserve ⅓ cup pasta water.
In a large sauté pan, heat 1 tbsp olive oil over medium heat. Brown the sausage for 5–8 minutes, breaking it into crumbles. Drain excess fat and set sausage aside.
Return pan to medium heat. Add 1 tbsp olive oil and butter. Once melted, add Brussels sprouts. Cook for 5–6 minutes, until starting to caramelize.
Stir in garlic and 1 tbsp sage. Optional: deglaze with white wine and scrape up browned bits.
Season with salt and pepper. Add flour and stir for 1 minute. Slowly whisk in cream and milk. Cook for 3–5 minutes until thickened.
Turn off heat. Stir in sausage, lemon juice and zest, salt, pepper, and ½ cup parmesan.
Add pasta and reserved cooking liquid. Stir until combined.
Transfer to greased 9×13-inch baking dish.
In a bowl, mix breadcrumbs, remaining parmesan, 1 tbsp sage, and 1 tbsp olive oil. Sprinkle over casserole.
Bake for 20 minutes until golden and bubbly. Rest 5 minutes before serving.
Notes
For a lighter version, you can substitute half-and-half or reduced-fat cream for the heavy cream.
For extra crunch, you can broil the casserole for the last 2-3 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6g
- Sodium: 790mg
- Fat: 31g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg