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You are here: Home / Recipes and Cooking Tips / Bratwurst and Sweet Corn Casserole

Bratwurst and Sweet Corn Casserole

July 1, 2016 by D Durand 3 Comments

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Bratwurst and Sweet Corn Casserole- This recipe features bratwurst mixed with pasta and sweet corn in a creamy sauce. It's easy to make and full of flavor!

You don’t have to settle for boring, not when you can have all the excitement you need in our Bratwurst & Sweet Corn Casserole! Yes, brats! Come to find out bratwurst plays very well with sweet corn and few other casserole cast members. I invited onion, parsley, and tomatoes along for the ride, too. And what do you know, there was room for everybody. I also used a super yummy Alfredo and cream of mushroom soup mix to keep this creamy and pretty much irresistible. I topped everything off with shredded cheese, grape tomatoes, and a few breadcrumbs. Look down below for the complete recipe.

Bratwurst and Sweet Corn Casserole

Ingredients:

  • 1.5 pounds of pasta
  • 6 bratwurst
  • 1 large sweet onion
  • 3 cobs of sweet corn
  • 4-6 cloves of garlic, minced
  • 1/3 cup parsley, chopped
  • 1 cup grape or cherry tomatoes
  • 1 jar Alfredo sauce
  • 2 cans of cream of mushroom soup (or use homemade Cream of mushroom soup)
  • 1 cup of shredded Mozzarella cheese
  • 1 1/2 cups large croutons
  • sea salt or Kosher salt to taste
  • freshly ground black peppercorns to taste
  • extra virgin olive oilBratwurst and Sweet Corn Casserole- ingredients

Directions:

  1. Preheat over to 350 degrees.
  2. Cook brats using a conventional charcoal grill, gas grill, or bake them in the oven. When finished, cut bratwurst into 2″ slices and set aside.
  3. Prepare pasta following the directions on the package. Strain and place the pasta back into the stock pot and toss with 1 1/2 tablespoons of extra virgin olive oil. Bratwurst and Sweet Corn Casserole- cook pasta
  4. Add 1 tablespoon of EVOO in a skillet. When the oil is hot, add the onions and sauté until they are translucent. When finished spoon the onions into a bowl and set aside.
  5. Using a medium sauce pot or skillet add 1 jar of Alfredo sauce and 2 cans of cream of mushroom soup, chopped parsley, minced garlic, and continue stirring over medium-high heat until sauces are fully incorporated and smooth. Add salt and freshly ground black pepper to taste. Bratwurst and Sweet Corn Casserole- mix sauce and add parsley
  6. Brush the bottom and high sides of a casserole dish with EVOO.
  7. Add the onions, corn, 1 cup of shredded Mozzarella cheese, and brats to the pasta and toss well.
  8. Pour the sauce over the pasta. Bratwurst and Sweet Corn Casserole- cooking pasta, corn, and brat mix
  9. Spoon the mixture into a large casserole dish.
  10. Add croutons and cherry or grape tomatoes
  11. Place the casserole on the middle rack in the oven and bake for 35-40 minutes.
  12. Remove casserole from the oven and let it stand for 15 minutes.
  13. Serve.

Bratwurst and Sweet Corn Casserole- This recipe features bratwurst mixed with pasta and sweet corn in a creamy sauce. It's easy to make and full of flavor!

Bratwurst and Sweet Corn Casserole- This recipe features bratwurst mixed with pasta and sweet corn in a creamy sauce. It's easy to make and full of flavor!
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5 from 1 vote

Bratwurst & Sweet Corn Casserole

Course Casserole
Author D. Durand

Ingredients

  • Ingredients:
  • 1.5 pounds of pasta
  • 6 bratwurst
  • 1 large sweet onion
  • 3 cobs of sweet corn
  • 4-6 cloves of garlic ran through a garlic press
  • 1/3 cup parsley chopped
  • 1 cup grape or cherry tomatoes
  • 1 jar Alfredo sauce
  • 2 cans of cream of mushroom soup or use homemade Cream of mushroom soup
  • 1 cup of shredded Mozzarella cheese
  • 1 1/2 cups large croutons
  • Sea salt or Kosher salt to taste
  • freshly ground black peppercorns to taste
  • extra virgin olive oil

Instructions

  • Preheat over to 350 degrees.
  • Cook brats using a conventional charcoal grill, gas grill, or bake them in the oven. When finished, cut bratwurst into 2" slices and set aside.
  • Prepare pasta following the directions on the package. Strain and place the pasta back into the stock pot and toss with 1 1/2 tablespoons of extra virgin olive oil.Add 1 tablespoon of EVOO in a skillet. When the oil is hot, add the onions and sauté until they are translucent. When finished spoon the onions into a bowl and set aside.
  • Using a medium sauce pot or skillet add 1 jar of Alfredo sauce and 2 cans of cream of mushroom soup, chopped parsley, minced garlic, and continue stirring over medium-high heat until sauces are fully incorporated and smooth. Add salt and freshly ground black pepper to taste.
  • Brush the bottom and high sides of a casserole dish with EVOO.
  • Add the onions, 1 cup of shredded Mozzarella cheese, and brats to the pasta and toss well.
  • Pour the sauce over the pasta.Spoon the mixture into a large casserole dish.
  • Add croutons and cherry or grape tomatoes
  • 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.

More Casserole Recipes:

Chicken Noodle Casserole

Jalapeno Corn Casserole

Beef Stew Casserole

Corned Beef and Cabbage Casserole

Italian Chicken and Rice Casserole

Pizza Casserole

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Comments

  1. Jemma says

    July 10, 2016 at 12:00 pm

    Thank you for sharing this wonderful and family friendly recipe with us at TOHOT!
    Jemma

    Reply
  2. Dee says

    July 9, 2016 at 12:24 am

    This sounds like a wonderful family meal! Thanks for sharing at Merry Monday. 🙂

    Reply
  3. Jamie says

    July 8, 2016 at 12:35 pm

    5 stars
    Yum – that looks amazing! Pinning it to try! Thank you for sharing with us at the #HomeMattersParty

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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