If you are on the hunt for a comforting dish that brings together bold flavors and a satisfying texture, this Sausage and Brussels Sprouts Casserole Recipe is going to become your new favorite. It’s the perfect harmony of savory Italian sausage paired with tender, caramelized Brussels sprouts, all baked in a luxuriously creamy sauce that’s brought to life with hints of fresh sage and lemon zest. The crispy breadcrumb and parmesan topping adds the lovely final touch that makes each bite irresistible. Whether it’s a weeknight dinner or a special gathering, this casserole checks all the boxes while bringing a fresh twist to classic comfort food.
Ingredients You’ll Need
This Sausage and Brussels Sprouts Casserole Recipe relies on straightforward, pantry-friendly ingredients that each add their magic to the final dish. From the creamy base to the savory sausage and vibrant Brussels sprouts, every component plays a vital role in creating that perfect balance of flavor, texture, and color.
- 12 ounces No Yolks® Extra Broad pasta: Provides a tender, chewy base that holds the sauce beautifully without overpowering the other flavors.
- 3 tablespoons olive oil (divided): Adds richness and helps caramelize the sprouts for deep, nutty notes.
- 1 pound mild or hot Italian sausage (casings removed): Brings a hearty, flavorful punch with great seasoning that blends amazingly well with the veggies.
- 2 tablespoons unsalted butter: Offers a silky richness to the sprouts and sauce, making everything lush and indulgent.
- 10 ounces Brussels sprouts (outer layer removed and thinly sliced): Gives a wonderful earthy crunch with slightly sweet undertones when caramelized.
- 3 cloves garlic (minced): Adds a subtle depth and warmth to the flavor profile without overpowering.
- 2 tablespoons chopped fresh sage (divided): Provides a fresh, herbal brightness that elevates the whole casserole.
- ½ cup white wine (optional): Offers acidity and depth, perfectly deglazing the pan and lifting all those caramelized bits off the bottom.
- Salt and freshly ground black pepper (to taste): Essential seasoning to balance and enhance all the components.
- 3 tablespoons all-purpose flour: Helps thicken the creamy sauce for that perfect consistency.
- 1 cup heavy cream: Creates a luscious, silky texture that binds the casserole together.
- 2 ½ cups whole milk: Lightens the cream slightly while maintaining richness.
- Juice and zest of ½ lemon: Introduces a bright, lively note that cuts through the richness beautifully.
- 1 cup grated parmesan cheese: Adds salty, cheesy depth with that signature nutty aroma.
- ½ cup breadcrumbs: Gives a satisfying crunchy topping that contrasts the creamy interior perfectly.
How to Make Sausage and Brussels Sprouts Casserole Recipe
Step 1: Prepare the Pasta
Begin by preheating your oven to 400º degrees and positioning a rack in the middle. Cook the No Yolks® Extra Broad pasta just shy of al dente according to the package instructions, usually 1-2 minutes less. This will ensure it finishes cooking perfectly baked inside the casserole. Reserve 1/3 cup of the cooking water before draining, as it will help marry all the flavors later on.
Step 2: Cook the Sausage
In a large sauté pan over medium heat, add 1 tablespoon of olive oil and brown the sausage, breaking it up with a wooden spoon. Cook for about 5 to 8 minutes until the sausage is nicely browned but still juicy. Drain off excess fat and set the sausage aside on a plate to keep that flavor intact.
Step 3: Caramelize the Brussels Sprouts
Return the pan to medium heat and add another tablespoon of olive oil plus the butter. Once the butter melts, toss in the thinly sliced Brussels sprouts. Stir occasionally, allowing them to caramelize gently over 5 to 6 minutes until they develop that beautiful golden color and sweet aroma that’s pure comfort food magic.
Step 4: Build the Flavor Base
Next, stir in the minced garlic and 1 tablespoon of the fresh sage, letting these aromatic ingredients bloom in the pan. Optionally, pour in the white wine to deglaze the pan, scraping those golden bits from the bottom to pack your dish with savory depth. Season with salt and freshly ground black pepper to taste.
Step 5: Make the Creamy Sauce
Sprinkle the flour over the vegetables and stir thoroughly to combine, cooking for about a minute to remove that raw flour taste. Slowly whisk in the heavy cream and whole milk, cooking until the sauce thickens in about 3 to 5 minutes. This luscious sauce is the heart of the casserole, tying all elements together perfectly.
Step 6: Combine All Ingredients
Turn off the heat and fold the reserved sausage back into the pan. Add the lemon juice and zest for brightness, along with half a cup of parmesan cheese. Next, gently stir in the cooked pasta and the saved cooking liquid, making sure every bit is coated in that silky sauce and evenly mixed.
Step 7: Assemble and Bake
Transfer the mixture to a 9×13-inch baking dish lightly sprayed with cooking spray. In a small bowl, mix the breadcrumbs, remaining parmesan, remaining sage, and a drizzle of olive oil. Sprinkle this mixture evenly over the top to create that irresistible crunchy topping. Bake for 20 minutes until golden and bubbly, then let the casserole rest for at least 5 minutes before serving to set perfectly.
How to Serve Sausage and Brussels Sprouts Casserole Recipe
Garnishes
A sprinkle of fresh sage leaves or a little extra grated parmesan just before serving adds freshness and an elegant touch. For a pop of color, a few thin lemon slices or a light drizzle of olive oil can elevate the presentation and flavor.
Side Dishes
This casserole stands well on its own but pairs beautifully with a crisp green salad dressed simply with lemon vinaigrette or roasted root vegetables to keep the meal balanced and wholesome.
Creative Ways to Present
Try serving this casserole in individual ramekins for a cozy, personal touch at dinner parties or family meals. Alternatively, accompany it with garlic bread or warm dinner rolls to soak up every bit of that creamy goodness.
Make Ahead and Storage
Storing Leftovers
Allow the casserole to cool completely before transferring leftovers to an airtight container. It keeps well in the fridge for up to 3 days and the flavors often deepen overnight, making the next-day meal even better.
Freezing
You can freeze this Sausage and Brussels Sprouts Casserole Recipe either before or after baking. If freezing before baking, cover tightly and bake directly from frozen, adding extra baking time. For best texture, avoid freezing the breadcrumb topping separately.
Reheating
Reheat leftover casserole in the oven at 350ºF until warmed through and bubbly again, usually about 15 to 20 minutes. Cover with foil to retain moisture, uncovering in the last few minutes to crisp the topping back up.
FAQs
Can I use different types of sausage for this casserole?
Absolutely! While Italian sausage works wonderfully for its robust flavor, you can swap in chicken sausage, chorizo, or even a plant-based alternative depending on your preference. Just adjust the seasoning as needed.
Are Brussels sprouts necessary, or can I substitute another vegetable?
Brussels sprouts provide a unique texture and flavor, but you could try finely chopped broccoli, kale, or even green beans as alternatives. Just be mindful of their cooking times to keep the texture just right.
Is the white wine essential in the recipe?
The white wine is optional but highly recommended for deglazing as it adds acidity and depth. If you prefer to skip it, a splash of chicken broth or simply extra cooking liquid works as well.
Can this recipe be made dairy-free?
Yes! Substitute heavy cream and milk with coconut milk or almond cream, and use vegan butter and cheese alternatives. The flavors might vary slightly but the result will still be delicious and comforting.
How can I make the breadcrumb topping extra crispy?
Toss your breadcrumbs with a bit of melted butter or olive oil before sprinkling them on top, and consider broiling the casserole for the last 2-3 minutes of baking to achieve a golden, crunchy finish.
Final Thoughts
This Sausage and Brussels Sprouts Casserole Recipe is truly a crowd-pleaser, blending wholesome ingredients and cozy comfort with bright, fresh accents. It’s a recipe that invites you to gather around the table and savor every bite, becoming a new staple in your home cooking rotation. Give it a try, and I promise it will charm its way right into your heart and your family’s favorites list.
Print
Sausage and Brussels Sprouts Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Description
This Sausage and Brussels Sprouts Casserole is a comforting and hearty dish featuring tender pasta tossed with savory Italian sausage, caramelized Brussels sprouts, and a creamy sage-infused sauce, all topped with a crispy parmesan and breadcrumb crust. Perfect for a family dinner, this casserole delivers rich flavors and satisfying textures in just under an hour.
Ingredients
Pasta
- 1 package (12 ounces) No Yolks® Extra Broad noodles
Sausage and Vegetables
- 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)
Sauce
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 2 ½ cups whole milk
- Juice and zest of ½ lemon
- 1 cup grated parmesan cheese
Topping
- ½ cup breadcrumbs
- Remaining parmesan cheese (1/2 cup, reserved from 1 cup total)
- Remaining chopped sage (1 tablespoon)
- 1 tablespoon olive oil (for topping mixture)
Instructions
- Preheat Oven: Set your oven to 400ºF and place a rack in the middle position to ensure even baking.
- Cook Pasta: Boil the pasta according to the package directions but reduce the cooking time by 1-2 minutes so the noodles are just shy of al dente. Drain the pasta and save 1/3 cup of the cooking liquid to use later.
- Brown Sausage: Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the sausage and break it apart with a wooden spoon. Cook for 5-8 minutes until browned. Drain excess fat and set the cooked sausage aside on a plate.
- Caramelize Brussels Sprouts: Using the same pan, heat another tablespoon of olive oil plus the butter. Once the butter melts, add the sliced Brussels sprouts. Stir occasionally and cook until they start to caramelize, about 5-6 minutes.
- Add Garlic and Sage: Stir in the minced garlic and 1 tablespoon of the chopped fresh sage, cooking briefly to release their aromas.
- Deglaze Pan: (Optional) Pour in ½ cup white wine to deglaze the pan, scraping the bottom with a wooden spoon to lift up any flavorful browned bits.
- Season: Season the mixture with salt and freshly ground black pepper to taste.
- Make Sauce: Sprinkle in the flour and stir to combine. Cook for about one minute to eliminate the raw flour taste. Slowly whisk in the heavy cream and whole milk, cooking the sauce until it thickens, about 3-5 minutes.
- Combine Ingredients: Turn off the heat and stir the reserved sausage back into the pan. Add salt, pepper, lemon juice and zest, and ½ cup grated parmesan cheese. Mix well to combine all the flavors.
- Add Pasta: Stir in the reserved pasta along with the saved cooking liquid, ensuring everything is well coated with the sauce.
- Transfer to Baking Dish: Spray a 9×13 inch baking dish with cooking spray, then pour the mixture into the dish, spreading it evenly.
- Prepare Topping: In a small bowl, combine the breadcrumbs, remaining ½ cup parmesan cheese, remaining 1 tablespoon chopped sage, and 1 tablespoon olive oil. Sprinkle this mixture evenly over the casserole.
- Bake: Bake in the preheated oven for 20 minutes, or until the top is golden brown and bubbly.
- Rest and Serve: Remove the casserole from the oven and let it rest for at least 5 minutes before serving to allow the sauce to set.
Notes
- If you prefer a spicier dish, use hot Italian sausage; mild sausage works for a gentler flavor.
- The white wine is optional but adds a nice depth to the sauce.
- Reserve some pasta cooking water to help the sauce adhere better to the noodles.
- Ensure Brussels sprouts are sliced thinly for even cooking and caramelization.
- For a gluten-free version, substitute the all-purpose flour and breadcrumbs with gluten-free alternatives.
- Make sure not to overcook the pasta before baking to avoid mushiness.
- Letting the casserole rest after baking helps the flavors meld and makes serving easier.
