Bratwurst Supper Bake

This hearty supper cooks up just like that.

Bratwurst Supper Bake

We love easy-to-make suppers, especially ones with tons of flavor that take a minimal number of dirty dishes to get on the table. This bratwurst supper bake is just that: easy, delicious, and a real hit with family.

To make this dish you will need to chop the brats into thirds and sauté them a bit. Then do the same for the potatoes and then the vegetables. After each ingredient is sautéd, you add it to the baking dish. This recipe calls for carrots, mushrooms, and onions, but you can use any hearty vegetables you love.

Bratwurst Supper Bake

Zucchini, celery, red peppers, Brussels sprouts, or asparagus would all work well in this recipe. It’s always nice to have options, especially if you have some mushroom-haters at the table (we’ve all been there).

This recipe gets a lot of flavor from chicken stock, soy sauce, and 1 envelope of onion soup mix. It’s very simple but results in a deep and complex flavor that coats the potatoes and veggies.

It’s also really easy to make this recipe gluten free. Simply substitute gluten-free soy sauce or Bragg seasoning for traditional soy sauce and make sure the onion soup mix has no wheat or gluten. And, despite using a casserole dish, this meal doesn’t feel like a traditional (and often heavy) casserole at all. It’s a win-win recipe.

Bratwurst Supper Bake

This is the kind of cooking that really makes sense: lots of flavor, not a lot of pans. When it’s all ready to go and baked up you’ve only dirtied up one skillet and one baking dish. You’ve got your meat, vegetables, and starch all in one dish.

It really makes for a hearty meal that you’ll want to make again and again. With this bratwurst supper bake you’ve got dinner done and dusted in no time.

Bratwurst Supper Bake

Bratwurst Supper Bake

serves 10; 15 minutes prep, 42 minutes cook time, 25 minutes inactive

Ingredients
  • 3 lbs uncooked bratwursts
  • 3 lbs small red potatoes, cut into wedges (about 2 cups)
  • 1/2 pound baby carrots
  • 1 large white onion, sliced and separated into rings
  • 8 ounces chopped mushrooms (about 2 1/ 2 cups)
  • 1 green pepper, chopped
  • 1/4 cup butter, cubed
  • 1 envelope onion soup mix
  • 2 tablespoons soy sauce
  • 1/4 cup low-sodium chicken stock
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
Preparation
  1. Preheat oven to 400˚.
  2. Cut bratwursts into thirds. Pour 1 tablespoon of olive oil into a large skillet. Over medium heat sear the brats to brown the outside. Place cooked brats in a 9x13 casserole dish.
  3. Cut bratwursts into thirds. Pour 1 tablespoon of olive oil into a large skillet. Over medium heat sear the brats to brown the outside. Place cooked brats in a  9x13 casserole dish.
  4. In the same skillet add 1 tablespoon olive oil and cook the potatoes for about 10 minutes. Add potatoes to casserole dish.
  5. In the same skillet add 1 tablespoon olive oil and cook the potatoes for about 10 minutes. Add potatoes to casserole dish.
  6. Cook remaining vegetables in the last tablespoon of olive oil for about 5-7 minutes. Add these to casserole dish.
  7. Cook remaining vegetables in the last tablespoon of olive oil for about 5-7 minutes. Add these to casserole dish.
  8. Pour soy sauce and chicken stock over meat and vegetables. Sprinkle soup mix on top. Stir to coat all the pieces.
  9. Dot top with butter and bake, covered, for 25 minutes.
  10. Dot top with butter and bake, covered, for 25 minutes.

Recipe adapted from Taste of Home.