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Brat 'n' Tot Bake Recipe
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Brat 'n' Tot Bake Recipe

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"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."
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 6 servings

Ingredients

  • 1 pound uncooked bratwurst links, 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

Nutritional Facts

3/4 cup: 832 calories, 60g fat (28g saturated fat), 141mg cholesterol, 1657mg sodium, 50g carbohydrate (7g sugars, 5g fiber), 26g protein .

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.
Originally published as Brat 'N' Tot Bake in Quick Cooking September/October 2003, p44


Reviews for Brat 'n' Tot Bake

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (5)
3 Star
 (0)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
TNbluffbaker 221380
Reviewed Feb. 25, 2015

"The bratwurst adds a nice change of pace to a potato casserole. I use lite sour cream and it was still delicious. I forgot and stirred the sour cream in with the soup mixture, but it was still tasty."

MY REVIEW
SparkysCountryGirl 131968
Reviewed Dec. 18, 2012

"I would make this with chicken not brats. Not a big fan of brats unless they are grilled. I took a chance using them but should've went with my gut feeling. I used Johnsonville brats. They were so greasy. I didn't the amount of sour cream in the recipe, used less. I put the tater tots on top so the could crisp up. All in all it was ok. I will prolly tweak the recipe to fit our taste."

MY REVIEW
dawnrosanne 141727
Reviewed Jul. 9, 2012

"Really good! I used 1 cup of sour cream instead of two. I also didn't have tater tots on hand, so I substituted hash browns. This would make a good breakfast dish, too."

MY REVIEW
GrammyGarl 65376
Reviewed Jun. 17, 2011

"Yummy! I didn't have bratwurst so I used sweet Italian sausage crumbled and cooked with the onions.

Next time I will try layering the sour cream and cheese under the tater tots to see if they will crisp up better.
Thanks for a delicious easy recipe!"

MY REVIEW
Mrsbigbig 49534
Reviewed Aug. 22, 2010

"Very good for a tater tot recipe. My husband just raved about it! We're not big fans of hot sour cream so I leave it off and just put it on at the end on each serving. Works out really well!"

MY REVIEW
Knh29 129680
Reviewed Dec. 6, 2009

"Easy recipe. Have tried it twice. Thesecond time I forgot to add sour cream and it still was good. My wife reminde me I may have left it our but also thought it was good."

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