Thursday, March 25, 2010

Tater Brat Bake ***

This recipe is one we tried about a year ago, and I'd forgotten about it until the other day.  Dh hates sauerkraut, but he remarked to a friend that there is one dish I make where he can stand to eat the sauerkraut.  This is the one.  Dh, ds1, and I all loved it again.  Ds2 wasn't so thrilled.  He liked the tater tots (that's a given), and he tolerated the brats okay.  He was less than ecstatic about the sauerkraut.  I normally get the jarred kraut and try to wash it really well.  This time I had to get the canned, and I just couldn't get it rinsed as well.  Dh remarked about that too.  I'll have to make sure to stick with the jarred in the future.  Other than that, it's still a winner with us.  Even ds2 could eat the tater tots and brats and still have a decent meal.

Photo courtesy of Taste of Home

(luckymommyto2boys ~ Amy ~ Taste of Home)

1 package (1 ¼ pounds) uncooked bratwurst links
2 bottles (12 ounces each) beer or nonalcoholic beer
2 tablespoons butter
1 can (16 ounces) sauerkraut, rinsed, drained and chopped
1 can (10 ¾ ounces) condensed cheddar cheese soup, undiluted
½ cup milk
1 package (32 ounces) frozen Tater Tots
1 cup (4 ounces) shredded cheddar cheese

In a large saucepan, combine bratwurst and beer. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until meat is no longer pink. Drain and cut into ¼” slices. In a large skillet, brown brats in butter over medium-high heat; drain on paper towels.
Spoon sauerkraut into a greased 13-in. x 9-in. baking dish. Top with brats. Combine soup and milk; drizzle over brats. Top with Tater Tots. Bake at 450° for 20-25 minutes or until potatoes are lightly browned.
Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

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