Ingredients

• 750 g Brussels Sprouts, trimmed and halved
• ¼ tsp Baking Soda (optional, to reduce bitterness)
• 500 g Schupfnudeln (potato dumplings, from the refrigerated section)
• 1 Bell Pepper, diced
• ½ Bunch Fresh Parsley (optional, for garnish)
• 1-2 tbsp Olive Oil
• 150 ml Cream or Milk
• 1 tsp Salt
• 1 tsp Sweet Paprika (or ½ tsp Smoked Paprika, optional)
• A pinch of Nutmeg
• 150 g Cream Cheese
• Pepper to taste
• 1 tbsp Herb Mix of Choice (such as Italian herbs or Herbes de Provence)

Instructions

Step 1: Prepare the Brussels Sprouts

1. Blanch the Brussels Sprouts: In a large pot of salted boiling water, add the Brussels sprouts. If using baking soda, add it to the water as well to help reduce bitterness. Boil for about 4-5 minutes until just tender.
2. Drain and Shock: Drain the Brussels sprouts and immediately transfer them to an ice bath (a bowl of ice water) to stop the cooking process. This will help retain their vibrant green color.
3. Set Aside: After a few minutes, drain the sprouts again and set them aside.

Step 2: Cook the Schupfnudeln

1. Cook the Dumplings: In the same pot, add the Schupfnudeln and cook according to the package instructions (usually about 5-7 minutes) until they are tender and lightly golden.
2. Drain and Set Aside: Once cooked, drain the Schupfnudeln and set them aside.

Step 3: Sauté the Bell Pepper

1. Heat the Oil: In a large skillet, heat 1-2 tablespoons of olive oil over medium heat.
2. Add the Bell Pepper: Sauté the diced bell pepper for about 3-4 minutes, or until soft.

Step 4: Combine Ingredients for the Casserole

1. Mix the Sauce: In a large mixing bowl, combine the cream or milk, cream cheese, salt, sweet or smoked paprika, a pinch of nutmeg, and pepper to taste. Whisk until smooth.
2. Combine All Ingredients: In the bowl with the sauce, add the blanched Brussels sprouts, cooked Schupfnudeln, and sautéed bell pepper. Gently mix to combine everything evenly.

Step 5: Assemble the Casserole

1. Preheat Oven: Preheat your oven to 180°C (350°F).
2. Grease a Baking Dish: Lightly grease a baking dish (approximately 25×20 cm or similar size) with oil.
3. Transfer the Mixture: Pour the mixture into the greased baking dish and spread it out evenly.
4. Sprinkle Herbs: If using, sprinkle your choice of herb mix over the top for added flavor.

Step 6: Bake

1. Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
2. Remove Foil and Continue Baking: After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is lightly golden and bubbly.

Step 7: Serve

1. Garnish: If desired, sprinkle freshly chopped parsley over the top before serving for a fresh finish.
2. Enjoy: Serve the casserole warm, either as a main dish or as a hearty side.

Nutrition Facts (Per Serving, Approximate)

• Calories: 420 kcal
• Protein: 12 g
• Carbohydrates: 40 g
• Fiber: 6 g
• Fat: 25 g
• Sodium: 680 mg

Frequently Asked Questions (FAQs)

1. Can I use frozen Brussels sprouts?

• Yes, frozen Brussels sprouts can be used, but be sure to thaw them and drain any excess moisture before adding them to the casserole.

2. What can I substitute for Schupfnudeln?

• You can use gnocchi, small pasta shapes, or even cooked rice for a different texture.

3. How can I make this dish vegetarian?

• This dish is naturally vegetarian as it does not contain meat. Just ensure your cream cheese is vegetarian-friendly.

4. Can I add protein to this dish?

• Absolutely! Cooked chicken, turkey, or even diced tofu can be added for a protein boost.

Tips for the Perfect Casserole

• Do Not Overcook the Brussels Sprouts: They should be tender but still have a bit of bite, as they will continue cooking in the oven.
• Experiment with Herbs: Feel free to mix and match herbs based on your taste preferences. Thyme and rosemary work beautifully as well.
• Add Cheese: For a cheesier flavor, consider adding grated cheese like Parmesan or Gruyère on top before baking.

Storage Tips

• Refrigeration: Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
• Freezing: This casserole can be frozen for up to 2 months. Make sure to let it cool completely before freezing.
• Reheating: Reheat in the oven at 180°C (350°F) for about 20-25 minutes or until heated through, or microwave individual portions for 2-3 minutes.

Conclusion

The Creamy Brussels Sprouts and Schupfnudeln Casserole is a wonderful addition to your recipe collection, offering a balance of flavors and textures that will please any palate. It’s not only satisfying but also a great way to incorporate more vegetables into your meals. Whether for a weeknight dinner or a festive occasion, this casserole will surely become a favorite in your home. Enjoy this delicious comfort food, and don’t forget to share your thoughts and variations in the comments!