Whip up this brat n’ tot casserole when you’re hankering for a chili dog at the baseball park. Add popcorn and your favorite beverage to the tune of “take me out to ball game” for a home run dish sure to please your team.
Start to finish: 45 minutes
Hands on time: 15 minutes
- 2 tablespoons olive oil plus more for drizzling
- 1-lb Ready Cooked Johnsonville Brats, cut into bite-sized pieces
- 1 Honey Sweet Onion, diced
- 2 cloves garlic, chopped
- Salt and freshly ground black pepper
- Two 15-oz cans Amy’s chili or other canned chili
- 2 cups shredded Italian Cheese blend
- 28 oz bag frozen Crispy Seasoned Alexia Potato Puffs
- 1/2 cup sour cream
- 1 avocado, diced
- 1 tomato, diced
- 1/3 cup sliced olives
- 2 green onions, thinly sliced
- Preheat oven to 375°F.
- Heat oil in a large skillet over medium-high heat. When the oil shimmers add the brats, onion and garlic to the pan along with a sprinkle of salt and pepper. Saute until the onions are soft. Stir in the chili and cook until heated and bubbly.
- Drizzle some oil in the bottom of a 9-by 13-inch baking pan and spread it around with your fingers. Layer half potatoes in the bottom of the pan. Top with the chili/brat mixture and half the cheese. Top with the remaining potatoes and the remaining cheese spreading it all evenly. Bake in the preheated oven for 30 minutes or until heated through and crispy on top.
- Top with dollops of sour cream and scatter avocado, tomato, olives and green onions over the top. Serve hot.