Prep 30 mins
Cook 1 hr 30 mins
You can use bratwurst, Italian sausage, polska kielbasa, weisswurst, or even breakfast sausage for this recipe. It's a delicious way to use up those extra brats in your freezer, and tastes wonderful in the winter when grilling season seems far, far away.
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped onion
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- 4 medium potatoes, peeled and sliced
- 3 large bratwursts, uncooked and cut up into half inch pieces
- 1 (16 ounce) can green beans, drained
- 1 (10 ounce) can cream of chicken soup
- 3⁄4 cup milk
- Sauté celery and onion in small amount of olive oil or vegetable oil until partially done, about 5-8 minutes. Set aside.
- Using the same pan you used for the celery, cook the brat pieces over medium high heat until no pink remains and they are cooked through. Drain off any grease.
- In a well buttered 2-quart casserole dish, layer potatoes, then brats, then celery and onions, then green beans.
- Mix the milk with the soup, stir well to combine, and pour over layered ingredients in the casserole dish.
- Bake at 375° for 1 hour 30 minutes, uncovered.
- If desired, increase the amount of brats for a meatier meal.
Wow! My husband and I loved this recipe. I made two changes. I prepared the cream of chicken soup and used fresh green beans. A keeper!!!
I was skeptical of this casserole as the combination of all the ingredients just seemed odd to me. We used Bratwurst and followed the recipe ingredients but doubled the recipe. It was rather delicious and I am excited to eat the leftovers for lunch today!
Quite good. I used some spicy homemade venison sausage that had been in the freezer a full year. They were on the dry side, so this recipe disguised them very well. I used leftover asparagus instead of beans; that was good.