Betty’s scalloped potatoes make short work of this traditional October recipe.
tablespoon vegetable oil
fully cooked bratwurst (1 to 1 1/2 pound)
box (4.7 oz) Betty Crocker™ scalloped potatoes
cups hot water
to 3 tablespoons white vinegar
Paprika, if desired
Heat oil in 10-inch skillet over medium heat. Cook bratwurst in oil, turning occasionally, until brown; remove from skillet and drain.
Heat Potatoes, Sauce Mix and hot water to boiling in same skillet over high heat, stirring occasionally. Reduce heat; cover and simmer about 25 minutes, stirring occasionally, until potatoes are tender.
Stir in vinegar. Place bratwurst on potatoes. Cover and simmer about 3 minutes longer or until hot. Sprinkle with paprika.
To reduce the amount of fat, use turkey bratwurst and omit the oil. In step 1, cook bratwurst in a nonstick skillet sprayed with cooking spray.
Serve this with creamy coleslaw, cold beer or lemonade and brownies à la mode.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.