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Cheesy Brat-Tater Casserole

February 18, 2010


  • 1 can cheddar cheese soup
  • milk (1 soup can worth)
  • 2 jalapeño-cheese brats
  • 2 pounds small red potatoes (peeled or skinned, your choice)
  • fresh cracked black pepper

Wash potatoes and then cut in half and then into quarters and put into boiling water until half-firm, half-soft; drain and rinse with cold water.  Meanwhile, slice brats into thin slices and put in boiling water.  Boil until meat is cooked through; drain.  In a baking dish combine cheese soup and milk and whisk until smooth; add fresh cracked black pepper (to taste).

Preheat oven to 375 degrees (F).  Combine potatoes and brat slices in cheese mixture.  Stir well and bake for 30-35 minutes.

Leftovers (if any) taste great wrapped up with scrambled eggs in flour tortillas!!

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