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Tater Brat Bake Recipe
Tater Brat Bake Recipe photo by Taste of Home

Tater Brat Bake Recipe

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“My husband suggested a brats-and-kraut lunch for friends back for their high school reunion. Rather than cut his visiting time, I made this. It was so easy!” Pauline Lentz - Mesa, Arizona
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 1 package (1-1/4 pounds) uncooked Johnsonville® Original Bratwurst
  • 2 bottles (12 ounces each) beer or nonalcoholic beer
  • 2 tablespoons butter
  • 1 can (16 ounces) sauerkraut, rinsed, drained and chopped
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1/2 cup milk
  • 1 package (32 ounces) frozen Tater Tots
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving equals 792 calories, 54 g fat (20 g saturated fat), 106 mg cholesterol, 2,459 mg sodium, 54 g carbohydrate, 6 g fiber, 24 g protein.

Directions

  1. In a large saucepan, combine bratwurst and beer. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until a thermometer reads 160° Drain and cut into 1/4-in. slices. In a large skillet, brown brats in butter over medium-high heat; drain on paper towels.
  2. Spoon sauerkraut into a greased 13-in. x 9-in. baking dish. Top with brats. Combine soup and milk; drizzle over brats. Top with Tater Tots. Bake at 450° for 20-25 minutes or until potatoes are lightly browned.
  3. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Tater Brat Bake in Simple & Delicious January/February 2009, p18

Nutritional Facts

1 serving equals 792 calories, 54 g fat (20 g saturated fat), 106 mg cholesterol, 2,459 mg sodium, 54 g carbohydrate, 6 g fiber, 24 g protein.

Reviews for Tater Brat Bake

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Jan. 8, 2014

We LOVED this recipe! We used cheddar venison brats instead and it was very good!!

MY REVIEW
Reviewed Feb. 2, 2011

Yum! Will definitely make this again. I did not rinse the sauerkraut, just drained it. It really has a lot of flavor in each bite.

MY REVIEW
Reviewed Feb. 24, 2010

Awesome! Not a big fan of traditional tater tot casseroles but this one is wonderful especially with my Dad's homemade kraut!

MY REVIEW
Reviewed Jun. 16, 2009

Simple to make - very good. I've made this several times already - also added onion when simmering the brats.

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