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Cheesy Bratwurst Recipe
Cheesy Bratwurst Recipe photo by Taste of Home

Cheesy Bratwurst Recipe

Read Reviews (5)
4.33 5
Publisher Photo
I'll admit that the combination of ingredients in this recipe is unusual, but I guarantee the flavor is fabulous!
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 6 servings

Ingredients

  • 4 medium potatoes, peeled and cut into 1/2-inch cubes
  • 2 cups water, divided
  • 6 Johnsonville® Original Bratwurst (1 pound), cut into 1/2-inch slices
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 cups frozen cut green beans
  • 1 small onion, chopped
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 each) equals 464 calories, 28 g fat (12 g saturated fat), 67 mg cholesterol, 948 mg sodium, 35 g carbohydrate, 4 g fiber, 19 g protein.

Directions

  1. Place potatoes and 1 cup water in a deep skillet or large saucepan; cook for 15 minutes or until almost tender. Drain and set aside.
  2. In the same pan, brown bratwurst; add soup, beans, onion, potatoes and remaining water. Cover and simmer for 15 minutes or until the vegetables are tender. Stir in cheese; heat until melted. Yield: 6 servings.
Originally published as Cheesy Bratwurst in Country Pork 1996, p45

Nutritional Facts

1 serving (1 each) equals 464 calories, 28 g fat (12 g saturated fat), 67 mg cholesterol, 948 mg sodium, 35 g carbohydrate, 4 g fiber, 19 g protein.

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Cheesy Bratwurst(5)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 16, 2013

Other than changing to fresh green beans, I made this recipe exactly as stated. We all enjoyed it very much and the one pan clean up is a bonus.

MY REVIEW
Reviewed Nov. 18, 2011

I used wild rice and mushroom brats! Excellent!

MY REVIEW
Reviewed Jun. 30, 2010

I made this recipe for myself at supper, but,modified the soup. Used celery soup and the frozen peas. Very good

MY REVIEW
Reviewed Nov. 19, 2009

My twin daughters, who are seven years old, give this recipe a ten out of ten total points!

MY REVIEW
Reviewed Feb. 11, 2009 Edited Feb. 13, 2009

Good dish! I made this dish for dinner last night and wanted to comment that you may need to add some salt and pepper to the dish for more intense flavors. Also, I didn't have a skillet large enough for the whole dish to fit and so I used a dutch oven instead. (I did use a skillet to brown the bratwurst first.) We also used some of the leftover cheese to sprinkle on top of the dish once it was in our bowls.

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