Tuesday, December 2, 2014

Brat and Tot bake

This recipe came from Taste of Home magazine. As usual, Craig modified it a bit to get it a lot less fat.


  • 1 pound uncooked Hot Italian Turkey Sausage, casings removed
  • 1 medium onion, chopped
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 package (32 ounces) frozen Tater Tots
  • 2 cups (16 ounces) light sour cream
  • 2 cups (8 ounces) 2% shredded cheddar cheese


  • Crumble sausage into a large skillet; add onion. Cook over medium
  • heat until meat is no longer pink; drain. Stir in the soup.
  • Transfer to a greased 13-in. x 9-in. baking dish. Top with Tater Tots
  • and sour cream. Sprinkle with cheese. Bake, uncovered, at 350°
  • for 35-40 minutes or until heated through and cheese is melted. Let
  • stand for 5 minutes before serving. Yield: 6 servings.

We served it with steamed broccoli. It was good!

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