Brussels Sprout & Shrimp Casserole?? Heck yes!!!

Brussels Sprout & Shrimp Casserole?? !!!

I was looking for “something different” for a Sunday casserole with plenty of leftovers for the week. We all love BSprouts, and bacon, and shrimp, so it was a win-win-win situation. 

 This isn't a complicated recipe as long as you take it one step at a time. I will say that, as written, the recipe is a bit bland – but you can fix that with a splash of pepper sauce, or adding some Cajun Seasoning, Italian Seasoning, or anything similar.

12 oz. extra wide Egg Noodles

12 oz thick cut Bacon

1 lb. shredded Brussels Sprouts

3 Tbsp. Butter

3 Tbsp. Flour

1 cup Milk

1 1/2 cups shredded Gruyere, Jarlsberg or Emmenthaler cheese

1 lb peeled, chopped 16-20 Shrimp

1 cup Vegetable Oil

2 Shallots, thinly sliced

Shred the Brussels Sprouts - trim off stalk ends and discard; use the medium blade on a box grater to shred them all. Think “Brussels Slaw”. I used the #2?? cutter on our Salad Master.

Peel and slice the shallots very thin, and fry them crispy in the oil (about 10 minutes).

Cook noodles according to package directions and reserve.

Cook the shrimp in a splash of oil until they just start to change color, and reserve.

Preheat oven to 350 degrees F. While that's going on...

Cook the bacon in a large skillet until crisp, drain on paper towels; cool, chop and reserve.

Add the shredded Brussels sprouts to the bacon grease in the skillet, and cook until softened, about 5 minutes. Season with salt and pepper and transfer to a large bowl with the bacon. Add the cooked noodles and shrimp to the bowl. Toss everything together to get a good mixture.

Make a Bechemel sauce with butter, flour, milk and the shredded cheese: In a small saucepan over medium heat, melt the butter. Add the flour and cook it for a minute or two. Whisk in the milk and let things simmer for a couple minutes. Then remove the thinned roux from the heat and add the cheese and stir to combine. Pour the cheese sauce over everything stir again. Transfer the mixture to a prepared baking dish. Top with the crispy shallots and bake until bubbly and golden, 20-30 minutes.

Two Noodle Chicken Soup

Sally wanted a soup a week or so back, and this is what I came up with as a 'kitchen sink' recipe. I had chicken, buckwheat soba noodles, Pad Thai glass noodles and assorted vegetables

2 Chicken Breasts, cut into bite-sized pieces

1-2 oz Soba Noodles

1-2 oz wide Glass Noodles

2 cups assorted vegetables – carrots, celery, cauliflower, bell pepper, mushroom, snow pea pods, etc.

4 cups Chicken Broth or water

Soy Sauce, Toasted Sesame oil, and Hoisin sauce for flavoring

Cook the chicken first until half done, then add the water/broth and bring to a boil. Add the veggies and reduce to a simmer. Cook for about 30 minutes until everything is yummy.