On Wisconsin! Casserole Recipe

Name: On Wisconsin! Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb bratwurst, cooked & cooled; 1 tablespoon butter; 1 tablespoon olive oil; 1 large sweet onion, halved, then sliced in julienne strips; 8 ounces penne pasta; 3 tablespoons butter; 3 tablespoons flour; 2 (12 ounce) bottles beer, I recommend a craft beer, I used pale ale (room temperature); 4 ounces sharp cheddar cheese, shredded; 2 ounces swiss cheese, shredded; fresh ground pepper; 1 tablespoon mustard, stone ground or spicy brown; 1/4 cup French-fried onions

Servings: persons

1 lb bratwurst, cooked & cooled
1 tablespoon butter
1 tablespoon olive oil
1 large sweet onion, halved, then sliced in julienne strips
8 ounces penne pasta
3 tablespoons butter
3 tablespoons flour
2 (12 ounce) bottles beer, I recommend a craft beer, I used pale ale (room temperature)
4 ounces sharp cheddar cheese, shredded
2 ounces swiss cheese, shredded
fresh ground pepper
1 tablespoon mustard, stone ground or spicy brown
1/4 cup French-fried onions

1
Bring a large pot of salted water to a boil for pasta. Cook pasta until l dente, drain.
2
While boiling water & cooking pasta, melt 1T butter & 1T olive oil together over medium high heat. Add onions & a pinch of salt. Caramelize until very golden & soft. Add to large bowl.
3
Slice brats while onions carmelize, add to large bowl.
4
In same pan as onions, melt 3T butter, add flour to make a roux, cook 1 minutes. Gently stir in 2 cups of beer, continue stirring until roux dissolves, bring to a simmer & cook 1-2 minutes until thickened & flour taste cooks out. Recede heat, gradually add cheeses stirring until melted & smooth. Add mustard & pepper to taste. Stir in extra beer as needed to thin sauce, should be a medium consistency, thin enough to pour smoothly, not thick & gloppy.
5
Stir drained pasta in with brats & onions, add most of sauce & toss to coat. Pour into a casserole dish, top with remaining sauce. Can be refrigerated @ this point to bake off later.
6
If refrigerated, warm on counter for an hour before baking.
7
Bake in a preheated 375* F oven, covered 20 minutes, uncover, top with French fried onions & bake another 10-15 minutes until golden & bubbly.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb bratwurst, cooked & cooled, 1 tablespoon butter, 1 tablespoon olive oil, 1 large sweet onion, halved, then sliced in julienne strips, and more.

Yes, On Wisconsin! Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

On Wisconsin! Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions