Johnsonville Brat Hot Tub Casserole
red potatoes, thinly sliced
leftover brat tup onions
leftover brat hot tub brats, sliced
salt and pepper to taste
10-3/4 condensed cream of mushroom soup, undiluted
leftover brat hot tub beer
Shredded Monterey Jack or mozzerella cheese, optional
fresh minced parsley, optional
Cover with foil and bake for 70 minutes or until potatoes are tender.
Sprinkle with cheese and/or parsley. Bake an additional 5 minutes or until cheese is melted. Serve immediately
Preheat oven to 350°F
In a greased baking dish, layer half the potatoes, onions and brats. Sprinkle with salt and pepper.
In a bowl, combine the cream of mushroom soup and beer. Pour half over the layers in the pan. Repeat; ending with soup.