What to do with leftover brats
With Memorial Day here, you might be grilling sausages or cooking brats in the air fryer and wondering what to do with leftovers. This Cheesy Brat Stew is an easy, comforting casserole that turns extra bratwurst or Polish sausage into a hearty weeknight meal. It’s cheesy, satisfying, and so good you may want to make extra on purpose.
The recipe works with bratwurst or Polish sausage, but most sausages will do. I’ve even combined bratwursts and Italian sausages when that’s what was in the fridge. During colder months, pre-cooked brats make this dish especially quick and convenient.
A vintage recipe with a story
This recipe predates the internet. I first found it in a magazine while waiting for appointments in doctors’ offices in the 1980s. Back then, entertainment meant flipping through People, Redbook, or Good Housekeeping. I copied the recipe onto yellow legal paper and kept it in my folder along with notes from work and a few other recipes. That scribbled card has been a keeper.
I still have that handwritten note — the same paper that held other recipes and work reminders. Some things from those days turned out better than the deals I chased back then.
Ingredients
How to make Cheesy Brat Stew
This casserole is straightforward and well suited to weeknights. Prep takes little time: soak the chopped onion to mellow its bite while you cube potatoes and slice cooked sausages. Using frozen cut green beans speeds things up even more.
Combine a can of cream of mushroom soup with shredded cheddar and about 2 tablespoons of water (or a splash of milk) until smooth. Drain the soaked onions and fold them into the sauce.
You can assemble everything in a 3-quart casserole dish: mix the cooked, cubed potatoes, cut sausages, and drained green beans with the soup-cheese-onion mixture. No extra bowls required.
Cover and bake at 350°F for 45 minutes. The casserole should be hot and bubbly when done.
Tips for success
After making this a few times I noticed small adjustments make a big difference. Follow these tips for the best result:
- Mellow the onions: To avoid a raw onion bite, soak chopped onion in cold water for 10–30 minutes, or quickly sauté until soft. Soaking works well and keeps prep easy.
- Use warm or room-temperature ingredients: If everything is straight from the fridge, 45 minutes may not be long enough to heat through and meld flavors. Letting the potatoes or soup mixture come to room temperature before baking helps. You can also assemble in the morning and let the dish sit at room temperature for a few hours before baking.
- Don’t be shy with cheese: The recipe calls for 1 cup of shredded cheddar, but adding up to 1½ cups boosts creaminess and flavor—this is “cheesy” after all.
Use the cheese amount you like—this dish rewards extra cheddar.
I hope you try this Cheesy Brat Stew. It’s a simple, reliable recipe and a great way to make leftovers exciting.
📖 Recipe
Cheesy Brat Stew
Video
Ingredients
- 6 fully-cooked brats or Polish sausage, cut into ½ inch pieces
- 4 medium (or 2 large) potatoes, cooked, peeled, and cubed
- 1 (16 ounce) can cut green beans, drained
- 1 can cream of mushroom soup
- 1 cup cheddar cheese, shredded (up to 1.5 cups if desired)
- 1 small onion, chopped
Instructions
- Preheat oven to 350°F.
- Soak the chopped onion in cold water for at least 10 minutes to mellow the flavor.
- In a small bowl, mix the cream of mushroom soup, shredded cheese, and 2 tablespoons of water (or a splash of milk). Drain the onions and stir them into the soup mixture.
- In a 3-quart casserole, combine the cubed potatoes, cut sausage, and drained green beans. Pour the soup-cheese mixture over the top and stir to combine.
- Cover and bake at 350°F for 45 minutes, until hot and bubbly. Serve warm.
Nutrition
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Carbohydrates: 34 g
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Protein: 18 g
Nutrition values are estimates only. Please verify using your own data if needed.
Try serving the casserole with roasted baby carrots or a simple green salad to add color and freshness.
