Brat 'N' Tot Bake ***

This is definitely one of our favorite meals.  We haven't had it in a while, but the whole family loves it.  I have no clue why I don't make it more often.  I use lowfat versions of everything, and it doesn't seem to change the outcome.  The funny thing is that I don't think I ever realized how well mushroom flavor goes with bratwurst.  They really blend well together.  I'll have to play with that idea some in the future.  This recipe is perfect as-is, though.  :)  I also have a crockpot version that I love: Crockpot Brat 'N' Tot.

BRAT 'N' TOT BAKE
(luckymommyto2boys ~ Amy ~ via Allrecipes.com)

16 ounces uncooked bratwurst, casings removed
1 medium onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (32 ounce) package tater tots
2 cups sour cream
2 cups shredded Cheddar cheese

Crumble bratwurst into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the soup. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with Tater Tots and sour cream. Sprinkle with cheese.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.
*Amy's notes: See also the Crockpot Brat 'N' Tot.