1 package, 1 1/4 lbs. uncooked bratwursts

3 cups chicken broth

2 tbsp butter

1 16oz can sauerkraut, rinsed and drained

1 10oz can condensed cheddar cheese soup, undiluted

1/2 cup milk

1 package, 32oz frozen Tater Tots

2 cups shredded cheddar cheese

1/4 cup chopped green onions

In a large saucepan combine the chicken broth and bratwursts, and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, or until the bratwursts are cooked through. Drain and discard the chicken broth. Place brats on a cutting board and cut them into 1/4-inch pieces.

Preheat oven to 450 degrees F.

Place the saucepan back on the stove and brown the bratwursts in the butter over medium-high heat. Drain on paper towels.

Spoon the drained sauerkraut into a greased 9×13″ casserole dish. Top with the bratwursts.

In a bowl, whisk together the cheddar cheese soup and milk until smooth. Pour over the brats.

Top with the tater tots. Bake for 20-25 minutes or until the potatoes are lightly browned and crisp.

Sprinkle with the cheese and onions, and bake for an additional 5 minutes or until the cheese is melted.