4-6 cloves of garlic, minced or run through a garlic press
3 cups of homemade or store bought Alfredo sauce
1 can of cream of mushroom soup
4 slices of day-old artisan bread, cubed
4½ tbsp extra virgin olive oil
½ stick of unsalted sweet cream butter
sea salt or Kosher salt to taste
freshly crack peppercorns to taste
Directions
Preheat over to 350 degrees
Cool brats using a conventional charcoal grill, gas grill of bake them in the oven. When finished cut them into 2" slices and set aside.
Prepare rigatoni pasta following the directions on the package. Strain and place the pasta pack into the stock pot and toss with 1½ Tbsps of extra virgin olive oil.
In a medium skillet add a 1 tbsp of EVOO, when the oil is hot sauté diced green bell peppers for three minutes (stirring constantly), when finished spoon peppers into a small bowl.
Add 1 tbsp of EVOO to the same skillet and sauté the chopped onions until they are translucent. When finished add the onions to the bowl of green peppers.
Using a medium sauce add two (2) jars of Alfredo sauce and one (1) can of cream of mushroom soup, and minced garlic, stir over medium-high heat until sauces are fully incorporated. Add salt and freshly ground black pepper to taste.
Brush the bottom and high-sides of a casserole dish with EVOO.
Add the green peppers, onions, 1 cup of shredded 5-chesse Italian cheese blend, and brats to the pasta and toss well. Spoon the mixture into a large casserole dish.
Pour the sauce over the pasta.
Add remaining EVOO and ½ stick of butter to a large skillet over med-high heat, when the oil/butter mixture is hot add the cubed bread and brown evenly. When the bread is slightly brown scoop cubed brown over the brat casserole.
Place the casserole on the middle rack in the oven and bake for 35-40 minutes.
Remove casserole from the oven and let it stand for 15 minutes.
Serve.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=35225