Tomato Brat casserole-low fodmap
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Half a box of gluten free pasta6 Johnsonville Beef Brats, sliced into discs2 large carrots, diced, 1 cup1/2 cup water12 oz frozen green beans28 oz San Marzano Whole Peeled Tomatoes1 cup, chopped Scallions, green parts only2 tbsp garlic/onion infused Extra Virgin Olive Oil*6 tsp grated Parmesean
1. Cook pasta according to the instructions on the box. [You can either cook only half the box, or cook all, then set aside half in a strainer to cool. Rinse cooled pasta to unstick, divide into 4, pack into baggies in the freezer for later use]
2. Add Brats and carrots to a large skillet over med-high heat. Stir occasionally. Heat until brats are lightly browned, and carrots are tender, but not mushy. If carrots start to stick, add just a splash or water and stir/scrape with a wooden spoon.
4. pour tomatoes into a small bowl. squish each tomato with your hand until they are all small lump.
3. Add green beans, tomatoes, and pasta. Cook until tomatoes are just beginning to bubble, and all is hot through.
4. top each serving with a generous pinch of green onions and a drizzle of infused olive oil.
Serving Size: serves 6
2. Add Brats and carrots to a large skillet over med-high heat. Stir occasionally. Heat until brats are lightly browned, and carrots are tender, but not mushy. If carrots start to stick, add just a splash or water and stir/scrape with a wooden spoon.
4. pour tomatoes into a small bowl. squish each tomato with your hand until they are all small lump.
3. Add green beans, tomatoes, and pasta. Cook until tomatoes are just beginning to bubble, and all is hot through.
4. top each serving with a generous pinch of green onions and a drizzle of infused olive oil.
Serving Size: serves 6
Nutritional Info Amount Per Serving
- Calories: 457.9
- Total Fat: 23.4 g
- Cholesterol: 40.0 mg
- Sodium: 969.5 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 6.1 g
- Protein: 15.0 g
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