OctoberFest Casserole

Contributed By: Parker


2 cans (10-1/2 ounces each) condensed cheddar cheese soup, undiluted
1 cup beer or chicken broth
1 cup sour cream
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1 can (14 ounces) sauerkraut, rinsed and well drained
2 cups shredded cheddar cheese
1 package (14 ounces) fully cooked bratwurst links, chopped
2 cups pretzel pieces


1. Preheat oven to 350°. In a large bowl, whisk soup, beer and sour cream until combined. Stir in potatoes, sauerkraut, cheese and chopped bratwurst. Transfer to a greased 13x9-in. baking dish. Cover and bake for 45 minutes.
2. Uncover; bake 30 minutes. Top with pretzel pieces. Bake until bubbly and heated through, 12 to 15 minutes longer. Let stand 10 minutes before serving.

Helpful Hints:

Five Star Recipe
Prize Winning Recipe
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours + standing
YIELD: 12 servings.
Nutrition Facts
1 serving: 356 calories, 21g fat (10g saturated fat), 49mg cholesterol, 884mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 13g protein.

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