Beer and Pretzel Casserole
Looking for a unique casserole to feed a crowd? We’ve got you covered!
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It’s no secret that we love casseroles here at 12 Tomatoes. They are easy, often cheesy, and so warm and filling. What’s not to love? Sometimes, however, I get stuck in a rut with casseroles. I’ll always love tater tot casserole and chicken and wild rice casserole, but sometimes I want to try something totally out of the norm. Well, I found just the recipe to share with you today!
This Beer and Pretzel Casserole is perfect for game day, potlucks, and get-togethers. It’s something a little different that I’m sure you’re going to love! With soft pretzels, bratwursts, cheese, and an array of delicious spices, this is one recipe you’ll want to double!
To get started on this indulgent casserole, preheat the oven to 400 degrees F. Grease a 10-inch square casserole dish and set aside. Next, heat oil in a large skillet over medium heat. Cook sausages, turning occasionally, for 8-12 minutes. When sausages are cooked, transfer to a cutting board and slice into 1/2- inch rounds. Place sausage a large mixing bowl. Set aside.
Return the pan to medium heat and add onion, red pepper, and garlic. Cook until softened, about 5 to 7 minutes. Then, season with black pepper and add beer. Cook for about 2 minutes then remove from heat and transfer to the mixing bowl with the bratwurst.
Add the diced pretzels, 1/2 cup cheddar cheese, thyme, stock, mustard, Worcestershire sauce, and eggs to the bowl with the bratwurst and sauteed vegetables. Stir to combine. Finally, transfer to the prepared casserole dish and sprinkle with remaining cheese. Bake until golden brown, about 35 to 40 minutes. Let rest 10 minutes and garnish with chopped parsley if desired.
Get the full ingredient list and instructions below! Trust me, you’ll want to make extra of this delicious dish!
Beer and Pretzel Casserole
Yield(s): Serves 8
20m prep time
40m cook time
you're making mealtime meaningful.
Ingredients
- 2 tablespoons olive oil
- 12 ounces about (4 links) bratwursts
- 1 large onion, diced
- 1 red pepper, diced
- 3 garlic cloves, minced
- 1/2 teaspoon black pepper
- 1/2 cup medium-bodied beer
- 1 pound soft pretzels, diced
- 1 cup shredded cheddar cheese, divided
- 1 tablespoon fresh thyme leaves
- 2 cups chicken stock
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 large eggs, beaten
- 3 tablespoons chopped parsley, plus more for garnish
Preparation
- Preheat oven to 400 degrees F. Grease a 10-inch square casserole dish.
- Heat oil in a large skillet over medium heat. Cook sausages, turning occasionally, for 8-12 minutes.
- Transfer to a cutting board, slice into 1/2- inch rounds, and place in a large mixing bowl. Set aside.
- Return the pan to medium heat and add onion, red pepper, and garlic. Cook until softened, about 5 to 7 minutes. Season with black pepper and then add the beer. Cook for about 2 minutes then remove from heat and transfer to the mixing bowl with the bratwurst.
- Add the diced pretzels, 1/2 cup cheddar cheese, thyme, stock, mustard, Worcestershire sauce, and eggs to the bowl with the bratwurst and sauteed vegetables. Stir to combine.
- Transfer to prepared casserole dish and sprinkle with remaining cheese. Bake until golden brown, about 35 to 40 minutes. Let rest 10 minutes and garnish with chopped parsley if desired.
Recip adapted from Food.com.