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Brussels Sprouts Noodle Casserole MICHAEL SYMON

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Michael’s Brussels Sprouts Noodle Casserole is delicious!

nonstick cooking spray (for greasing)
8 ounces wide egg noodles (reserve starchy cooking liquid)
8 ounces farmers cheese
2 cups sour cream
2 tablespoons Dijon mustard
1/2 cup chicken broth
4 large eggs
8 slices bacon (cut into 1/2-inch pieces)
1 medium yellow onion (peeled, sliced)
1/2 teaspoon red pepper flakes
2 teaspoons caraway seeds (toasted)
1 1/2 pounds Brussels sprouts leaves
1/4 cup fresh dill (chopped)
1/4 cup flat leaf parsley (chopped)
Kosher salt and freshly ground black pepper (to taste)
2 cups Brussels sprouts leaves (roughly chopped)
1/2 cup parsley leaves
1 shallot (peeled, thinly sliced)
1 tablespoon Dijon mustard
3 tablespoons tablespoons sherry vinegar
1/4 cup olive oil
Kosher salt and freshly ground black pepper (to taste)

Preheat oven to 375ºF. Grease an 8×8-inch casserole dish with nonstick cooking spray.
Bring a large pot of water to a boil, add salt and noodles, and cook 2-3 minutes less than package directions. The noodles should be al dente, or firm tender. Let the noodles cool slightly.
In a large bowl, add the farmers, sour cream, Dijon, chicken broth and eggs. Whisk until combined. Season with salt and pepper. Fold in the cooled noodles and set aside.
In a large saute pan over medium-high heat, add the bacon and cook until golden brown and crisp. Add the onion, red pepper flakes and caraway seeds and cook for 3 minutes. Add the Brussels sprouts leaves, cook until wilted about 2-3 minutes. Season with salt and pepper. Remove from heat. Fold into the noodle mixture, along with the dill and parsley. Pour the mixture into the prepared casserole dish. Bake in oven for 20-25 minutes until set. Serve with salad.
For the Salad: In a large bowl add the Brussels sprouts and parsley and toss to combine. In a small bowl add the Dijon mustard and sherry vinegar and whisk to combine. Add the shallot and toss to coat. Stream in the olive oil and whisk to combine. Pour over the Brussels sprouts mixture and toss to combine. Season with salt and pepper.
Tip: If you don’t want to separate the Brussels sprouts leaves, place in the food processor and pulse until coarsely chopped or shred using the shredder attachment.

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