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Brat Stew

This recipe came from an online newsletter that I get from allrecipes.com. My husband loves bratwurst but we tend to only eat them in the summer when the grill isn’t covered with snow. This was a great wintertime treat for him. Definitely a keeper!

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Recipes

1

2

3

4

5

6

Servings

6

12

18

24

30

36

Ingredients
Bratwurst links, browned and cut into 1/2 inch slices

6

12

18

24

30

36

Potatoes, peeled and cubed

4

8

12

16

20

24

Dried minced onion

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Canned green beans

15 oz.

30 oz.

45 oz.

60 oz.

75 oz.

90 oz.

small red bell pepper, seeded and chopped

1

2

3

4

5

6

Shredded cheddar cheese

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Condensed cream of mushroom soup

10-3/4 oz.

21-1/2 oz.

32-1/4 oz.

43 oz.

53-3/4 oz.

64-1/2 oz.

Water

2/3 C.

1-1/3 C.

2 C.

2-2/3 C.

3-1/3 C.

4 C.

 

Assembly Directions:
Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.

Freezing Directions:
Allow the soup to cool. Package the soup in meal sized portions. Large plastic freezer containers and freezer bags work well. Seal, label and freeze.

Serving Directions:
Thaw and reheat.

Comments:
Two recipes will fit into a large slow cooker.

Nutritional Info:
Per Serving: 546 Calories; 38g Fat (63.2% calories from fat); 25g Protein; 26g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 1310mg Sodium.
Exchanges: 1 Grain (Starch); 3 Lean Meat; 1 Vegetable; 6 Fat.