Saturday, July 9, 2016

Slow Cooker Potato, Brat, Corn, and Cheddar Casserole *

This was just gross.  I really thought it would be similar to one of our favorites, Brat-N-Tot Bake (which did convert successfully to a crockpot meal, so that wasn't the problem either).  It most definitely was not similar in flavor.  For one thing, the potatoes still weren't cooked through after the 8 hours.  I had to put it back on for another 2 hours.  By that time, it had cooked perfectly.  But it was like massive bites of steamed, flavorless potato slices.  Every now and then, you got a taste of bratwurst (i.e. flavor), but the majority of the time, it was just total blandness.  It kind of made me mad, because I took and early lunch at work and spent my entire lunch break slicing potatoes and onions, basically for nothing.  I could go on, but you get the point.  We won't be doing this one again.

(luckymommyto2boys ~ Amy ~ FamishedFish)

8 russet potatoes, scrubbed and washed
2 large white onions
1 15 oz can corn
8 oz cheddar cheese, grated
1 26 oz can cream of mushroom soup
1 pack Johnsonville beer brats

Begin by slicing the scrubbed potatoes and onions thinly with a knife or mandolin, set at 1/4″ thickness.
Layer 1/3 of the potatoes and onions in the bottom of a large slow cooker.
Slice the brats and layer 1/3 of the drained canned corn and 1/3 of the sliced brats over the potatoes and onions.
Sprinkle 1/3 of the cheese over the corn and brats. Spread 1/3 of the mushroom soup over the cheese.
Repeat the layers two more times and cover with the lid. Cook on low for 8 hours. Remove lid to cool and thicken for 20 minutes before serving.

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