My DH wanted brats but didn't want them in buns, or even done hash style with potatoes like we frequently do. He asked can you pu them in a casserole with maybe a little cheese & onion. This is what came out if that. You get nice beer-cheese sauce on brats, onions, & pasta to hold it all together. All the best of Wisconsin: beer- cheese - brats
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Units: US | Metric
- 1 lb bratwurst, cooked & cooled
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large sweet onion, halved, then sliced in julienne strips
- 8 ounces penne pasta
- 3 tablespoons butter
- 3 tablespoons flour
- 2 (12 ounce) bottles beer, I recommend a craft beer, I used pale ale (room temperature)
- 4 ounces sharp cheddar cheese, shredded
- 2 ounces swiss cheese, shredded
- fresh ground pepper
- 1 tablespoon mustard, stone ground or spicy brown
- 1/4 cup French-fried onions
- 1Bring a large pot of salted water to a boil for pasta. Cook pasta until l dente, drain.
- 2While boiling water & cooking pasta, melt 1T butter & 1T olive oil together over medium high heat. Add onions & a pinch of salt. Caramelize until very golden & soft. Add to large bowl.
- 3Slice brats while onions carmelize, add to large bowl.
- 4In same pan as onions, melt 3T butter, add flour to make a roux, cook 1 minutes. Gently stir in 2 cups of beer, continue stirring until roux dissolves, bring to a simmer & cook 1-2 minutes until thickened & flour taste cooks out. Recede heat, gradually add cheeses stirring until melted & smooth. Add mustard & pepper to taste. Stir in extra beer as needed to thin sauce, should be a medium consistency, thin enough to pour smoothly, not thick & gloppy.
- 5Stir drained pasta in with brats & onions, add most of sauce & toss to coat. Pour into a casserole dish, top with remaining sauce. Can be refrigerated @ this point to bake off later.
- 6If refrigerated, warm on counter for an hour before baking.
- 7Bake in a preheated 375* F oven, covered 20 minutes, uncover, top with French fried onions & bake another 10-15 minutes until golden & bubbly.
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Nutritional Facts for On Wisconsin! Casserole
Serving Size: 1 (304 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 996.6
- Calories from Fat 564
- Total Fat 62.7 g
- Saturated Fat 27.8 g
- Cholesterol 157.3 mg
- Sodium 1317.4 mg
- Total Carbohydrate 64.0 g
- Dietary Fiber 7.1 g
- Sugars 1.9 g
- Protein 32.8 g
The following items or measurements are not included: