Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (19.76 oz) pkg Johnsonville Beer 'n' Bratwurst | ||
| 1 medium onion, chopped | ||
| 1 c. chopped mushrooms | ||
| 2 carrots, peeled and chopped | ||
| 2 celery, chopped | ||
| 4 medium potatoes, peeled and chopped | ||
| ½ can(s) beer of your choice | ||
| 1 can(s) cream of mushroom soup | ||
| ½ tsp. dried dill | ||
| ¼ tsp. black pepper |
Directions
- Slice bratwurst into "coins".
- Pan-fry bratwurst slices with onions and mushrooms until brown.
- Place chopped carrots, celery, potatoes and the half-can of beer in a large casserole dish. Stir in bratwurst/vegetable mixture. Cover.
- Bake at 350 degrees for 30 minutes.
- Stir in mushroom soup, dill and pepper. Baked for an additional 15 to 30 minutes or until vegetables are tender.
Recipe Source:
www.johnsonville.com.