• 1 lb Trig’s Smokehouse World’s Best Brats
  • 2 packages dry chicken noodle soup mix
  • 3/4 cup long grain rice
  • 4-1/2 cups water
  • 1 large green pepper
  • 1 celery stalk
  • 1 large onion
  • Dash paprika
  • 1/2 cup slivered almonds



Chop the celery and pepper and set aside. Brown in a skillet or grill the brats. In the saucepan, combine the soup mix, rice, and water. Bring to a boil, then let simmer for 7 minutes or until most of the liquid is absorbed by the rice.

Mix the brats with the rice mixture, then add the celery, pepper, onions, and paprika. Divide the mixture into 2 casseroles and top with slivered almonds. Bake at 350° F. for 1 hour. (You can also cover the casserole and freeze until needed.)