Caramelized Brussels Sprout & Turkey Casserole with Kale and Aged Cheddar

Ingredients

1 lb (500 g) rigatoni pasta
2 Tbsp (30 mL) butter
2 cups (500 mL) Brussels sprouts, cleaned and halved (quartered if large)
3 cloves garlic, sliced thin
½ large onion, sliced into thin half-moons
1 large Gala apple, diced
Pinch red pepper flakes
½ tsp (2.5 mL) Salt
¼ cup (60 mL) heavy cream or milk
¼ cup (60 mL) milk or vegetable or poultry stock
1 Tbsp (15 mL) Dijon mustard
1 tsp (5 mL) lemon zest
1 Tbsp (15 mL) lemon juice
2 cups (500 mL) cooked turkey breast, shredded*
1 cup (250 mL) curly kale, chopped very fine
¼ tsp (1 mL) Sea salt and fresh ground pepper
½ cup (125 mL) aged cheddar, shredded

Directions

Cook pasta to al dente according to package instructions. Rigatoni should take about 8-10 minutesl
Reserve 1 cup (250 mL) of the starchy pasta water, strain and set asidel
Preheat oven to 400F (205C).
Melt butter in a large skillet over medium heat. Cook until just starting to brown, 5-6 minutes.
Add Brussels sprouts, garlic, onion, apple, red pepper flakes and a few pinches of salt. Cook, stirring occasionally until golden, 10-12 minutes.
Add the cream (or milk) and milk (or stock) and stir, scraping up any stuck-on bits from the bottom of the pan as you do.
Add in the Dijon, lemon zest and juice, turkey, kale and cooked rigatoni. Fold everything together gently so the noodles stay intact.
Taste for seasoning, adding more salt if needed.
Pour into a lightly greased casserole dish (you can use one large or 4 single-serving dishes).
Top with cheddar cheese and fresh ground pepper and bake for 10-15 minutes or until noodles and cheese are golden brown. Let cool slightly before serving.

*If you don't have pre-cooked turkey, buy the breast, pat it dry with paper towel and sprinkle generously with salt and pepper. Sear on a hot skillet over medium-high heat until golden, flip to brown the opposite side and cook until an internal meat thermometer reaches 170F (76C) in a 375F (190C) oven.