Brussel Sprout Souffle with Corned Beef

More casserole than classic souffle, this comfort dish layers brussels sprouts, chunked corned beef, and egg noodles under a creamy milk sauce topped with chunks of Velveeta that melt into a gooey blanket during baking.

The corned beef gets fried with sliced onions before joining the casserole, which crisps the edges and adds a caramelized, salty dimension that plain boiled corned beef doesn’t have. Canned corned beef works here and breaks apart into satisfying shreds when fried in a hot skillet.

Brussels sprouts only need 5 minutes in salted water. They should still be bright green and slightly firm at this stage since they’ll continue cooking in the oven. Overcooked sprouts turn sulfurous and mushy, which is what gives brussels sprouts a bad name in the first place.

The cornstarch-thickened milk sauce binds everything together without being as heavy as a bechamel. Season it well with sweet paprika and black pepper before pouring over the assembled layers.

Pro Tips

• Cut brussels sprouts in half for better texture and faster cooking. Whole sprouts can stay raw in the center.
• Don’t overcook the noodles. Cook to just under al dente since they’ll absorb liquid and continue softening in the casserole.
• Scatter the Velveeta in small chunks for more even melting across the top rather than one big blob in the center.
• Broil for the last 2-3 minutes if you want a browned, bubbly cheese top.

Variations

• Ham and Swiss: Replace corned beef with diced ham and use Swiss cheese instead of Velveeta for a lighter, nuttier flavor.
• Mustard kick: Stir a tablespoon of whole grain mustard into the milk sauce. Mustard and corned beef are a natural pairing.