Recipe by L0L061
"A wonderfully simple, hearty stew is great on a winter's afternoon!"
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bratwurst sausages, cut into 2-inch pieces
1 (15 ounce) can
green beans, drained
1 (10.75 ounce) can
condensed cream of mushroom soup
red bell pepper, cut into strips
red potatoes, cut into bite-size chunks
1 (8 ounce) package
shredded Cheddar cheese
salt and ground black pepper to taste
Excellent soup for a wintery evening. I'm one of those tiresome cooks who rarely try a recipe without making changes. Well, most of the time I don't have all the ingredients and all of the time, I have to avoid gluten. So I used cheddar-brats and I substituted Progresso Creamy Mushroom Soup (gluten-free) and skipped the extra water (Progresso is not condensed, but ready-to-eat). Since I had no real potatoes in the house, I made instant mashed potatoes and ladled the soup over it. If it's thick enough, my "I hate soup" fussy teen assumes it's a casserole. We both liked it, and noticed that the thick sauce and mashed potatoes held the heat very well, a plus for winter fare. Said fussy teen just asked for another helping!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheddar Bratwurst Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 351
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