Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

This sounds perfect on a fall day

Ingredients Nutrition

  • 6 bratwursts, browned and cut into 1/2 slices
  • 4 large potatoes, peeled and cubed
  • 1 tablespoon dried onion flakes
  • 1 (15 ounce) canned green beans
  • 1 small red bell pepper, seeded and chopped
  • 2 cups shredded cheddar cheese
  • 15 ounces condensed cream of mushroom soup
  • water, 2/3 c

Directions

  1. Assembly Directions:.
  2. Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.
  3. Freezing Directions:.
  4. Allow the soup to cool. Package the soup in meal sized portions. Large plastic freezer containers and freezer bags work well. Seal, label and freeze.
  5. Serving Directions:.
  6. Thaw and reheat.
  7. Comments:.
  8. Two recipes will fit into a large slow cooker.
  9. Nutritional Info:.

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