Tuesday, November 4, 2008

Cheesy Baked Beef Brats & Vegetables

Brats and Vegetables

While hunting around on the web for ideas for today's lunch, I found a recipe for Skillet Ham and Vegetables au Gratin and though the picture looked pretty good and the recipe seemed to be simple, it was too high in carbs for us and included some things we don't eat. So I briefly skimmed the recipe, dug around in the fridge and freezer looking for ingredients, then created a similar dish for us.

The result was savory and very nice and it will be on our menu now and then in the future.

Cheesy Baked Beef Brats & Vegetables

green onion, chopped, top and all
basic white sauce (recipe below)
1/2 cup grated cheese of your choice (I used a strange but very tasty combination of very sharp cheddar, mozzarella, asadero, and asiago)
salt, pepper, and garlic powder
beef brats (I used two for each person)
frozen vegetables (I used cauliflower, broccoli, and a peas and carrots mix)

Into a medium to large skillet, put a tablespoon or two of oil. Let heat and add the chopped green onions. Heat onions, add the white sauce, lower the heat, and stir constantly to prevent sticking. Add the cheeses and stir until smooth and the consistency and color are as desired. Add more cheese if wanted. Cook and stir for at least 4 minutes. Remove from heat, add salt, pepper, and garlic powder, and stir.

Lay beef brats in baking dish and arrange the frozen vegetables around the brats. Pour the cheese sauce onto the meat and vegetables and bake at 350 for 20 to 30 minutes.

Serve with a salad and green vegetable for a hearty and healthy meal.

White Sauce:

In a small saucepan or skillet melt 2 tablespoons of butter over low heat. Blend 2 tablespoons of flour into the melted butter and add 1/4 teaspoon of salt. Cook over low heat, stirring, for 4 to 5 minutes. Slowly add 1 cup of milk, stirring constantly. Continue cooking slowly until smooth and thickened. For thicker sauce, use more flour.

By the way, the above white sauce recipe is one I've used for more than 25 years. It's versatile and easy and is great for making gravy for biscuits and gravy, sauce for creamed vegetables or meat, cheese sauce for homemade macaroni and cheese, etc.

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