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Stovetop Bratwurst Dinner Recipe

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For a lip-smacking change from plain brats, Darcy Dougherty of Postville, Iowa combines them with green beans and a mild cheese sauce for a swift skillet supper. "I round out the menu with cauliflower cashew salad and brownies for dessert," she relates.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings

Ingredients

  • 1-1/2 cups milk
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 pound Johnsonville® Original Bratwurst, cut into 1/2-inch pieces
  • 2 cups frozen cut green beans
  • 4 ounces process cheese (Velveeta), cubed
  • 6 cups hot cooked noodles

Nutritional Facts

1 serving (1 cup) equals 525 calories, 30 g fat (12 g saturated fat), 104 mg cholesterol, 1,088 mg sodium, 39 g carbohydrate, 2 g fiber, 23 g protein.

Directions

  1. In a large saucepan, combine the milk and soup until blended. Add bratwurst and beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through. Stir in cheese until melted. Serve over noodles. Yield: 4-6 servings.
Originally published as Stovetop Bratwurst Dinner in Quick Cooking March/April 2005, p40

Nutritional Facts

1 serving (1 cup) equals 525 calories, 30 g fat (12 g saturated fat), 104 mg cholesterol, 1,088 mg sodium, 39 g carbohydrate, 2 g fiber, 23 g protein.

Medium-Bodied White Wine

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

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