Cheesy Bratwurst

4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups water, divided
6 fully cooked bratwurst links (1 pound), cut into 1/2-inch slices
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups frozen cut green beans
1 small onion, chopped
1 cup (4 ounces) shredded cheddar cheese

Place potatoes and 1 cup water in a deep skillet or large saucepan; cook for 15 minutes or until almost tender. Drain and set aside.

In the same pan, brown bratwurst; add soup, beans, onion, potatoes and remaining water. Cover and simmer for 15 minutes or until the vegetables are tender. Stir in cheese; heat until melted. Makes 6 servings.