Cheesy Bratwurst Casserole Recipe
Coming up with different ideas for family dinners week after week is challenging for everyone. After all, there are only so many combinations of entrees and side dishes that work well together. Throw into that mix a picky eater or two, and suddenly that whiteboard on the fridge displaying your weekly meals calendar can start feeling very repetitive. Fortunately, recipe developer Angela Latimer at Bake it With Love has an all-in-one dinner that's perfect for the whole family.
"This is a classic Midwestern casserole that combines everything you need for a hearty meal in one dish!" Latimer explains. "This is a family meal for sure; any weekday dinner is suitable."
Yes, even on a weeknight, you can enjoy a cheesy, supremely satisfying dish that's packed with both protein and vegetables. And since this recipe yields 8 servings, you're sure to have more than enough to please your entire family (and maybe a few leftovers to enjoy).
Gather your ingredients
To make your cheesy bratwurst casserole, you'll need about 19 ounces of bratwurst, green beans, cream of mushroom soup, cheddar cheese (grated), salt, and pepper. Latimer says this can also be made with fully cooked kielbasa, sausage, or turkey sausage.
In addition, you'll want white or yellow onion (diced) and button or cremini mushrooms (quartered). Additionally, Latimer recommends using 4 medium russet potatoes that are roughly the same weight as your bratwurst and sliced into ½-inch thick slices. Finally, you might want to have some milk, half & half, or heavy cream on standby, as well as fresh parsley, but those are optional ingredients for this dish.
Cook your potatoes
To begin making your cheesy bratwurst casserole, preheat your oven to 350 degrees Fahrenheit.
Cook the sliced potatoes in a large skillet or non-stick frying pan with 1 cup of water and a pinch of salt. Bring the potatoes to a low boil and simmer over medium to medium-high heat for 10 to 15 minutes until tender. Remove from heat and strain the potatoes, then set aside.
And if you're wondering if you should leave the skins on your potatoes, Latimer says, "peeled or not, it's up to you!"
Tips for perfect potatoes
If you're concerned about overcooking your potatoes, Latimer says, "potatoes have a semi-translucent appearance when raw; they will start to change to opaque when ready. You simply don't want them fork-tender and ready to be mashed."
And while you can use any potato variety, she recommends russet potatoes because they, "have a higher starch content that lends well to the creaminess of this casserole."
But what about those individually wrapped microwavable spuds that have been popping up in the produce aisle? Will they work with this casserole? "Those potatoes, though convenient, are more pricey," Latimer says, but adds that they can be used. You can also microwave a regular potato and chop it up or use a leftover baked potato for this recipe.
Time for the bratwurst and onions
To cook your bratwurst, wipe out the skillet or frying pan and return it to medium heat. Place the brats in your pan and add another cup of water. Bring them to a simmer, cover, and cook for 10 minutes. At this point, you can strain off the water and sear your brats for 15 minutes before removing them from the heat. While you do not have to sear your brats, Latimer says doing so can be good for your casserole's presentation.
"I feel that boiling cooks the center faster," Latimer explains, "then I like to sear in the brats after returning them to the wiped clean pan (but that could be considered just for appearances, and not really important when cooking them in a casserole)."
Latimer also says you can skip this step if you use "ready-cooked bratwurst, kielbasa, or your favorite sausage if you want to speed along the process."
If you like your onions sautéed, Latimer recommends putting them in a small frying pan at this point with a teaspoon of oil or butter and sautéing them for 2 to 3 minutes or until they have reached your desired level of tenderness.
Combine your ingredients
Slice the cooked brats and transfer them into your prepared 2.5-quart baking dish along with the par-cooked potatoes, green beans, cheddar cheese, diced onion, cream of mushroom soup, mushrooms, salt, and pepper. Stir to combine the ingredients.
Although milk is usually not called for in this recipe, Latimer sometimes adds 1/2 cup of milk, half & half, or heavy cream. "Adding the liquid makes the casserole creamier (and I personally think it helps to incorporate the flavors best)," Latimer says.
While you can use any cheddar cheese for this recipe, Latimer chose medium cheddar for her cheesy bratwurst casserole. Also, in case you were wondering why you needed to boil the potatoes before this step, Latimer explains that "The boiling step par-cooks the potatoes, which means they are more apt to soak in the casserole flavor."
Bake your casserole
Bake your cheesy bratwurst casserole at 350 degrees Fahrenheit for 40 to 45 minutes or until bubbling around the edges and lightly browned. Remove it from the oven when done. Remember, you'll want to serve this dish immediately, although Latimer does have a couple of final suggestions for serving.
"If desired, the cheese can be added as a topping to keep the casserole super moist," she says. "Or add extra cheese and keep it super cheesy!" You can also add a garnish of fresh parsley on top. As Latimer explains, the parsley is one possible optional garnish, adding "I really like fresh chives on this casserole too!"
- 4 medium russet potatoes, sliced into ½-inch thick slices
- 2 cups of water, divided
- ½ teaspoon salt + a pinch, divided
- 19 ounces bratwurst
- 16 ounces green beans (frozen, thawed, or a 14.25-ounce can, drained)
- 1 (10 ¾-ounce) can of cream of mushroom condensed soup
- 1 cup cheddar cheese (grated)
- ½ cup white or yellow onion, diced
- 4 ounces mushrooms (button or cremini), quartered
- ½ teaspoon pepper
- ½ cup milk (or half & half or heavy cream)
- parsley for garnish
- Preheat the oven to 350 degrees Fahrenheit.
- Place the sliced potatoes in a large skillet or non-stick frying pan with 1 cup of water and a pinch of salt. Bring the potatoes to a low boil and simmer over medium to medium-high heat for 10 to 15 minutes until tender. Remove from heat and strain the potatoes, then set aside.
- Wipe out the skillet or frying pan and return it to medium heat. Place the bratwurst in your pan and add the remaining cup of water. Bring to a simmer, cover, and cook for 10 minutes.
- Strain off the water and sear the brats in the pan for 15 minutes, then remove from heat.
- Slice the cooked brats and transfer them into prepared 2.5-quart baking dish along with the par-cooked potatoes, green beans, cheddar cheese, onion, cream of mushroom soup, mushrooms, milk (optional), ½ teaspoon of salt, and pepper. Stir to combine.
- Bake for 40 to 45 minutes, or until it is bubbling around the edges and lightly browned.
- Remove from the oven when done.
- Garnish with parsley or chives if desired and serve hot.
| Calories per Serving | 415 |
| Total Fat | 26.5 g |
| Saturated Fat | 10.2 g |
| Trans Fat | 0.2 g |
| Cholesterol | 66.7 mg |
| Total Carbohydrates | 28.1 g |
| Dietary Fiber | 3.4 g |
| Total Sugars | 3.3 g |
| Sodium | 857.5 mg |
| Protein | 17.3 g |
