Badger State Bratwurst Casserole
16 oz Bratwurst, sliced
½ cup Diced onion
½ cup Diced celery
1 Can cream of mushroom soup
1 Can cream of celery soup
1 Medium zucchini, cut in 1/2" dice
1 Medium yellow squash, cut in 1/2" dice
1 oz Red wine vinegar
1 tsp Italian seasoning mix
1 cup Rice, uncooked
2 cups Water
2 tsp Chicken base
Salt & pepper to taste
1
Pan fry Bratwurst. Remove to a medium stockpot and drain excess fat from pan.
2
Add onion and celery to pan and sauté until translucent. Add to stockpot with bratwurst.
3
Add mushroom soup and celery soup to stockpot and simmer until desired thickness is achieved.
4
Meanwhile, sauté zucchini and squash in original pan; add a tablespoon of olive oil if necessary. Remove from heat and toss with red wine vinegar, Italian seasoning and salt and pepper to taste.
5
While bratwurst mixture and zucchini are cooking, prepare rice according to package directions, mixing chicken base into water before adding rice.
6
To serve, add rice to a bowl and top with sautéed vegetables and bratwurst.
Ingredients
16 oz Bratwurst, sliced
½ cup Diced onion
½ cup Diced celery
1 Can cream of mushroom soup
1 Can cream of celery soup
1 Medium zucchini, cut in 1/2" dice
1 Medium yellow squash, cut in 1/2" dice
1 oz Red wine vinegar
1 tsp Italian seasoning mix
1 cup Rice, uncooked
2 cups Water
2 tsp Chicken base
Salt & pepper to taste
