Brussels Wrapped in Noodle Love

Unlike a lot of folks, I really adore Brussels Sprouts. But they must be done right. Otherwise they are bitter, strong, and unappetizing.

I’m always looking for new ways to incorporate these gems into my menus, and after trying a couple of casserole types, I kind of combined the best of several recipes into this one.

There is still plenty of great taste from the veggie without it being all alone on the plate. Since we marry some pasta with it, it functions as both a starch and a strict vegetable, so you can serve this with any meat and a salad and have a pretty complete meal.

Hope you enjoy it.

INGREDIENTS:

About 8 oz of brussels, fresh, cleaned and cut in half through the stem end.
4 slices of bacon, cut into one inch pieces, fried and drained.
1/2 of a medium onion
1 lg clove of garlic
8 oz of egg noodles, cooked and drained
1 tbsp flour
1 tbsp butter
1 c milk
4 oz white cheddar shredded (about 1 cup)
2-4 oz of fried onions
panko crumbs

INSTRUCTIONS:

Place the cleaned brussels in a pan with salted water to cover and simmer just until fork tender–a bit al dente is best. drain well.
Pour off all but about a tablespoon of the bacon grease and saute the onion. When it is opaque and softened, add the microplaned garlic. Stir until fragrant.
Add the butter and flour and stir until the flour is cooked, about 1 minute.
Add the milk and whisk until it comes to a light boil and starts to thicken.
Add the cheddar and stir until melted.
Season with salt and pepper.
The sauce should be pourable. You can add more milk if it is too thick. You want it nice and creamy, a little thinner is better.
In a baking dish, rub about a tablespoon of butter to coat the surface.
Pour in the noodles and spread. Add the brussels evenly, then the bacon.
Pour the sauce over the top.
Sprinkle lightly with panko crumbs–you don’t want a complete covering.
Then sprinkle with fried onions.
Bake covered with foil in a preheated 375° just until bubbly. About 15 minutes. Remove the foil and bake 5 more minutes.

SERVES: 6-8

NOTES: You can change out the cheese to any kind you wish. The more strong of course, the more it will dominate your brussels, so I would be careful. A Pepper Jack might be fun. Parmesan is a good fall back.

SOURCE: Sherry Peyton

OVEN TEMP: 375°

COOKING TIME: 20 minutes