Tater Brat Bake Recipe
Tater Brat Bake Recipe photo by Taste of Home
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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 bratwurst links
  • 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 each: 792 calories, 54g fat (20g saturated fat), 106mg cholesterol, 2459mg sodium, 54g carbohydrate (7g sugars, 6g fiber), 24g 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


Reviews for Tater Brat Bake

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
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3 Star
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MY REVIEW
MrsElectrician User ID: 7452352 214249
Reviewed Dec. 7, 2014

"We love this dish! Usually substitute chicken brats & forgo the beer/butter frying (I prefer drinking my beers). It's a nice comfort food dish, perfect for football Sundays."

MY REVIEW
momto3tons User ID: 7589587 143306
Reviewed Jan. 8, 2014

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

MY REVIEW
lrotchford User ID: 4287689 111465
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
darbri User ID: 1915517 179876
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
socfan User ID: 1072540 179844
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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