1/2 cup celery, chopped
4 medium potatoes, thinly sliced
4 or 5 brats (I use Johnsonville)
1 (15 oz.) can green beans, drained
1 can cream of chicken soup
1/2 can milk (use empty soup can)

Sauté celery until partially done. In well buttered 2-quart casserole dish, place thinly sliced potatoes. Cut brats into 1-inch pieces and cook thoroughly. Drain grease off and place on top of sliced potatoes. Place celery and green beans over brats. Mix milk with soup. Stir well and pour over ingredients in casserole dish.

Bake at 375°F for 1 hour covered and 30 more minutes uncovered.

Submitted by: Diane Cain