Tim Walz's New Ulm Hotdish with Brats
Popular on social media, Tim Walz's New Ulm Hotdish with Brats is a classic Midwest tater tot casserole recipe. Creamy and cheesy with lots of sausage.
Servings: 6 servings
Calories: 768kcal
Equipment
- 9x9 Baking Dish deep, or 9x13 inch dish, or something in between
- Measuring Cups
- Measuring spoons
- Knife
- Nonstick Spray or butter, for dish
Ingredients
- 1 package brats any flavor, 12-14 ounces, 6 links
- 1 bottle Schell's beer lager, or can
- 1 yellow onion chopped (1/2 cup)
- 1 teaspoon garlic powder
- 1 cup celery chopped (about 4 stalks)
- 1 can cream of mushroom soup
- 1 can cream of cheddar soup (cheddar cheese soup)
- ½ cup milk
- 1 cup sharp cheddar cheese shredded, for filling
- 2 pounds tater tots (1 package)
- ½ cup sharp cheddar cheese shredded, for topping
Instructions
- Preheat oven to 350℉.
- Add the beer, onions, and garlic powder to a medium pot. Bring to a boil.1 bottle Schell's beer, 1 yellow onion, 1 teaspoon garlic powder
- Add the brats (whole) and if needed, add water to make sure they are submerged. Reduce heat to medium low and simmer 10 minutes.1 package brats
- When the brats are done, remove from the liquid and set aside.
- In a medium bowl combine the soups, celery, shredded cheese, and milk.1 cup celery, 1 can cream of mushroom soup, 1 can cream of cheddar soup, ½ cup milk, 1 cup sharp cheddar cheese
- Slice the brats as thick or thin as desired and add to the soup mix. Stir to combine.
- Grease your baking dish with butter (or nonstick spray).
- Add the brat soup mixture into the baking dish.
- Top the casserole with rows of tater tots.2 pounds tater tots
- Bake for 1 hour until very hot, bubbling, and the tots are cooked through.
- Sprinkle a little cheese on top of the tots during the last 15 minutes of baking.½ cup sharp cheddar cheese
- Remove from the oven and serve.
Notes
See the Kim's Tips section above for thoughts I have around making the casserole as well as modifications you can choose to make.
The 1/2 cup of shredded cheese for topping is not part of his original recipe. It is unclear in the original recipe if all of the 1 cup of cheese was to be mixed in or not, so I decided to go this route and add more for the top instead of splitting it up.
Nutrition
Serving: 1serving | Calories: 768kcal | Carbohydrates: 55g | Protein: 24g | Fat: 49g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Cholesterol: 91mg | Sodium: 2152mg | Potassium: 1091mg | Fiber: 5g | Sugar: 3g | Vitamin A: 607IU | Vitamin C: 12mg | Calcium: 299mg | Iron: 2mg
