Bacon & Brussels Sprouts Potato Noodle Casserole
Try this Bacon & Brussels Sprouts Potato Noodle Casserole recipe.
Try this Bacon & Brussels Sprouts Potato Noodle Casserole recipe.
- Carbohydrate 2.367881796875 g
- Cholesterol 0 mg
- Fat 0.028714296875 g
- Fiber 0.373412508159876 g
- Protein 0.316244453125 g
- Saturated Fat 0.00996421875 g
- Serving Size 1 1 -6 (22g)
- Sodium 1.057109375 mg
- Sugar 1.99446928871512 g
- Trans Fat 0.008068203125 g
- Calories 10 calories
Step-by-step
- Preheat the oven to high broil.
- Chop the bottoms off of the brussel sprouts and then slice thinly, lengthwise. Set aside.
- Place a large skillet over medium heat and place in the bacon slices. Cook the bacon until crispy and transfer to a paper towel lined plate. Drain the skillet of all bacon grease except 1 tbsp.
- To the same skillet, add in the garlic, cook for 30 seconds and then add in the red pepper flakes and onions. Cook the onions for about 2 minutes and then add in the brussel sprouts. Cook the brussel sprouts for about 3 minutes, tossing frequently and then add in the potato noodles and crumble in the bacon.
- Let the potato noodles cook for about 2 minutes, tossing frequently. Then, cover the skillet with a lid and let sit cooking for 3 minutes. Uncover, stir and cook another 3 minutes or until noodles are fully cooked and slightly browned.
- Pour the contents of the skillet into a casserole dish in an even layer and serve! When serving, cut into sections first to cut up the noodles. Optional: Sprinkle cheddar cheese on top and broil for 2-3 minutes or until cheese melts into the casserole. Then, cut into sections and serve!
Operating within the limits of a single skillet before finishing under a high broiler prevents unnecessary dish accumulation while concentrating fond development. When rendering the bacon over medium heat, drain all but one tablespoon of the rendered fat to maintain the proper lipid balance for sweating the aromatics without greasing the pan. Selecting the appropriate starch requires acknowledging that Idaho russets provide a starchy, absorbent matrix, whereas sweet potatoes introduce a higher sugar content that browns much faster and risks burning during the final two-minute broil.
Managing Starch and Moisture
Shredding potatoes into noodle strands exposes a massive surface area of starch, meaning excess surface moisture must be managed immediately through continuous tossing during the initial two-minute pan fry. Covering the skillet traps steam to soften the interior of the potato strands rapidly, which bypasses the need for a separate boiling step and keeps the Brussels sprouts bright green rather than drab and overcooked. Because the potato noodles measure long and elastic, cutting the baked casserole into structured sections prior to plating is functionally required to separate individual portions cleanly.
Cheese Integration and Broiling
Adding cheddar cheese is strictly optional, but applying it at the very end requires monitoring the oven closely under high broil for two to three minutes to achieve bubbling without carbonizing the bacon bits. Should you substitute cheddar with a lower-moisture cheese like parmesan, expect a nutty crust rather than a stretchy pull, altering the final textural contrast against the tender sprouts.
