Cheesy Brat-Tater Casserole
- 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!!