 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
Our town is dubbed the bratwurst capital of America, writes Jodi Gobrecht of Bucyrus, Ohio. As a volunteer at our annual Bratwurst Festival, I could not have someone in my family who disliked bratwurst, so I developed this cheesy casserole for our son. It's the only way he will eat them. Ingredients:
1 pound uncooked johnsonville® original bratwurst, casings removed |
1 medium onion, chopped |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 package (32 ounces) frozen tater tots |
2 cups (16 ounces) sour cream |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. Crumble bratwurst into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the soup.
2. Transfer to a greased 13-in. x 9-in. baking dish. Top with Tater Tots and sour cream. Sprinkle with cheese. Bake, uncovered, at 350° for 35-40 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving. Yield: 6 servings.
|
|