Bratwurst Stew

• 6 bratwursts, browned and cut into 1/2 slices
• 4 large potatoes, peeled and cubed
• 1 tablespoon dried onion flakes
• 1 (15 ounce) canned green beans
• 1 small red bell pepper, seeded and chopped
• 2 cups shredded cheddar cheese
• 15 ounces condensed cream of mushroom soup
• water, 2/3 c

1. Assembly Directions:
2. Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.
3. Freezing Directions:
4. Allow the soup to cool. Package the soup in meal sized portions. Large plastic freezer containers and freezer bags work well. Seal, label and freeze.
5. Serving Directions:
6. Thaw and reheat.
7. Comments:
8. Two recipes will fit into a large slow cooker.
9. Nutritional Info:

bratwursts, potatoes, onion flakes, green beans, red bell pepper, cheddar cheese, mushroom soup, water

Taken from www.food.com/recipe/bratwurst-stew-244752 (may not work)