Old Wisconsin Bratwurst Casserole

Old Wisconsin Bratwurst Casserole Shadow

Looking to introduce yourself to the family that moved in across the street? Our Old Wisconsin Bratwurst Casserole will make quite an impression and leave all your neighbors’ Welcome Casseroles in the dust.


  • 16 oz. Old Wisconsin Bratwurst, sliced
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 can reduced fat cream of mushroom soup
  • 1 can reduced fat cream of celery soup
  • 1 medium zucchini, cut in 1/2" dice
  • 1 medium yellow squash, cut in 1/2" dice
  • olive oil as needed
  • 1 oz. red wine vinegar
  • 1 tsp. Italian seasoning mix
  • salt & pepper to taste
  • 1 cup rice, uncooked
  • 2 cups water
  • 2 tsp. chicken base


  • Pan fry Old Wisconsin Bratwurst. Remove to a medium stockpot and drain excess fat from pan.
  • Add onion and celery to pan and sauté until translucent. Add to stockpot with bratwurst.
  • Add mushroom soup and celery soup to stockpot and simmer until desired thickness is achieved.
  • Meanwhile, sauté zucchini and squash in original pan; add a tablespoon of olive oil if necessary. Remove from heat and toss with red wine vinegar, Italian seasoning and salt and pepper to taste.
  • While bratwurst mixture and zucchini are cooking, prepare rice according to package directions, mixing chicken base into water before adding rice.
  • To serve, add rice to a bowl and top with sautéed vegetables and bratwurst.


Try any variety of Old Wisconsin Bratwurst, Summer Sausage, Snack Sticks or Bites to enhance this recipe.

Nutritional Facts:

Per serving (daily value): Calories 484.918kcal; Protein 12.344g (25%); Total Fat 17.543g (27%)(Sat. 5.13g (26%), Mono. 3.935g, Poly. 5.949g); Chol. 31.735mg (11%); Carb. 69.764g (23%); Fiber 2.887g (12%); Sugars 12.921g; Potassium 714.504mg (20%); Sodium 2467.495mg (103%); Trans fat 0g

Prep Time: 20 Minutes
Total Time: 40 Minutes
Difficulty: Intermediate
Makes: 4 servings of 8 oz.
Cost: $1.19 per serving

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