Creamy Brussels Sprouts & Noodles
Submitted by lbmom3
Brussels sprouts and egg noodles baked in a sour cream and cottage cheese sauce with caraway seeds and golden buttered breadcrumbs on top. A cozy casserole that converts sprout skeptics.
YIELD
6 servingsPREP
15 minCOOK
35 minREADY
50 minIf you think Brussels sprouts belong on the “never again” list, this casserole is about to change your mind.
Quartered sprouts get folded into egg noodles with a tangy sauce of sour cream, small-curd cottage cheese, and golden-brown onions. A pinch of caraway seeds gives the whole thing a subtle, almost Eastern European warmth that pairs beautifully with the sprouts’ earthy bite.
Top it with buttered breadcrumbs, bake until the crust goes crispy and golden, and watch it disappear from the table.
Chef Tips
- Quarter your sprouts evenly so they cook at the same rate and nestle neatly between the noodles.
- Don’t skip the caraway seeds. They’re the secret ingredient that ties the sour cream and Brussels sprouts together.
- Use soft, fresh breadcrumbs (not dry store-bought) for a crumb topping that actually crisps up instead of turning dusty.
Variations
- Add crumbled bacon on top alongside the breadcrumbs for a smoky, salty crunch.
- Swap in cauliflower florets for half the Brussels sprouts if you’re easing a picky eater into the fold.
- Stir in a handful of shredded Gruyère for a richer, fondue-like sauce.
Ingredients
Directions
Place the Brussels sprouts and a small amount of water in a saucepan; cover and cook until tender.
Meanwhile, in a skillet, sauté onions in 2 tablespoons butter until golden brown.
Remove from the heat; stir in the sour cream, cottage cheese, garlic, paprika, salt, and caraway seeds.
Drain sprouts; add to onion mixture with noodles.
Spread into a greased shallow 2-quart baking dish .
Melt remaining butter and toss with bread crumbs.
Sprinkle over casserole.
Bake, uncovered, at 375℉ (190℃) F, for 20 to 25 minutes or until golden brown.
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