Slow Cooker Sausage and Potato Casserole is a hearty, comforting meal perfect for busy weeknights, offering a delightfully simple yet incredibly satisfying dish that minimizes fuss without sacrificing flavor. This easy recipe transforms humble ingredients into a crowd-pleasing dinner with minimal effort.
Key Ingredients for Slow Cooker Sausage and Potato Casserole:
- 1.5 lbs smoked sausage (kielbasa or your preferred variety), sliced into ½-inch thick rounds
- 2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup milk
- ½ cup shredded cheddar cheese (plus more for topping, optional)
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- Salt to taste (optional, as sausage and soup can be salty)
- Fresh parsley, chopped (for garnish, optional)
How to Make Slow Cooker Sausage and Potato Casserole:
This Slow Cooker Sausage and Potato Casserole is a dream for busy cooks, promising a deeply satisfying and flavorful meal with minimal prep. The magic lies in layering simple ingredients in the slow cooker and letting it work its wonders. Expect a tender, creamy casserole with savory sausage and perfectly cooked potatoes, all enveloped in a rich sauce. The total preparation time is approximately 15 minutes, followed by 4-6 hours of slow cooking.
Step-by-Step Instructions:
Prepare the Potatoes and Onion: Wash and scrub your Yukon Gold potatoes thoroughly. Cut them into bite-sized, 1-inch cubes. No need to peel them if you prefer a more rustic texture; the skins soften beautifully in the slow cooker. Thinly slice the large yellow onion.
Layer the Ingredients: Place the sliced sausage rounds in an even layer at the bottom of your slow cooker insert. This helps render some of the savory fat and infuses the potatoes with its flavor from the start.
Add the Potatoes and Onion: Next, add the cubed potatoes and the thinly sliced onion over the sausage. Try to distribute them evenly to ensure consistent cooking throughout the casserole.
Mince and Add Garlic: Mince the two cloves of garlic. Scatter the minced garlic over the potatoes and onions. Fresh garlic adds a wonderful aromatic depth that complements the other ingredients.
Prepare the Creamy Sauce: In a separate bowl, whisk together the condensed cream of mushroom soup and the milk until smooth and well combined. This creates the creamy base for our casserole, binding all the flavors together.
Season the Sauce: Stir in the ½ cup of shredded cheddar cheese, dried thyme, and black pepper into the soup mixture. If you’re concerned about saltiness, hold off on adding any extra salt until after the casserole has cooked, as the sausage and soup are already quite savory.
Pour the Sauce Over the Filling: Pour the creamy soup mixture evenly over the layers of sausage, potatoes, and onions in the slow cooker. Ensure that the liquid covers most of the ingredients, which will help everything cook and become tender.
Cook on Low: Cover the slow cooker and cook on the LOW setting for 4 to 6 hours, or until the potatoes are tender when pierced with a fork and the sausage is heated through. Cooking on low allows the flavors to meld beautifully and ensures the potatoes cook through without becoming mushy.
Optional – Broil for a Crispy Top: If you desire a golden, slightly crispy topping, about 15-20 minutes before serving, remove the lid from the slow cooker. Sprinkle additional shredded cheddar cheese over the top, if using. You can then transfer the slow cooker insert to a preheated oven (broil setting, on high, keeping a close eye) or carefully transfer the contents to a baking dish and place it under the broiler for a few minutes until the cheese is melted and bubbly.
Rest and Serve: Once cooked and any optional broiling is done, let the Slow Cooker Sausage and Potato Casserole rest for about 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to settle. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness.
Why You’ll Love This Slow Cooker Sausage and Potato Casserole:
You’ll adore this Slow Cooker Sausage and Potato Casserole because it offers unparalleled comfort and convenience. The star of this dish is the deeply savory combination of tender potatoes and flavorful sausage, all bathed in a lusciously creamy sauce that coats every bite. It’s incredibly cost-effective, especially compared to dining out; you transform everyday ingredients into a hearty meal that feeds a family for a fraction of the price. The gentle cooking process in the slow cooker ensures maximum flavor infusion, making it a guaranteed crowd-pleaser that rivals any gourmet dish.
Forget the stress of last-minute meal planning; this dump-and-go recipe practically cooks itself, filling your home with an irresistible aroma. It’s the perfect solution for busy weeknights or when you simply crave a satisfying, no-fuss dinner. So go ahead, gather your ingredients and experience the simple joy of this wonderfully comforting Slow Cooker Sausage and Potato Casserole – your taste buds will thank you!
Storing and Reheating Tips:
Refrigeration: Allow the Slow Cooker Sausage and Potato Casserole to cool completely before storing. Transfer any leftovers into an airtight container. It will keep well in the refrigerator for up to 3-4 days.
Freezing: For longer storage, freeze the cooled casserole. You can freeze it in a freezer-safe airtight container or heavy-duty freezer bags. Properly frozen, it can last for up to 2-3 months.
Reheating: To reheat from the refrigerator, you can gently warm it in a saucepan over low heat, stirring occasionally, until heated through. Alternatively, microwave individual portions until hot. If reheating from frozen, it’s best to thaw it in the refrigerator overnight first. Then, reheat as directed above. You may need to add a splash of milk or broth if the casserole seems a bit dry after thawing.
Final Thoughts:
This Slow Cooker Sausage and Potato Casserole is the epitome of comfort food made easy, proving that simple ingredients can create extraordinary meals. We truly hope you’ll give this delicious and fuss-free recipe a try in your own kitchen soon!
Slow Cooker Sausage and Potato Casserole
Ingredients
Equipment
Method
- Wash and scrub your Yukon Gold potatoes thoroughly. Cut them into bite-sized, 1-inch cubes. No need to peel them if you prefer a more rustic texture; the skins soften beautifully in the slow cooker. Thinly slice the large yellow onion.2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes, 1 large yellow onion, thinly sliced
- Place the sliced sausage rounds in an even layer at the bottom of your slow cooker insert. This helps render some of the savory fat and infuses the potatoes with its flavor from the start.1.5 lbs smoked sausage (kielbasa or your preferred variety), sliced into ½-inch thick rounds
- Next, add the cubed potatoes and the thinly sliced onion over the sausage. Try to distribute them evenly to ensure consistent cooking throughout the casserole.2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes, 1 large yellow onion, thinly sliced
- Mince the two cloves of garlic. Scatter the minced garlic over the potatoes and onions. Fresh garlic adds a wonderful aromatic depth that complements the other ingredients.2 cloves garlic, minced
- In a separate bowl, whisk together the condensed cream of mushroom soup and the milk until smooth and well combined. This creates the creamy base for our casserole, binding all the flavors together.1 (10.5 oz) can condensed cream of mushroom soup, 1 cup milk
- Stir in the ½ cup of shredded cheddar cheese, dried thyme, and black pepper into the soup mixture. If you’re concerned about saltiness, hold off on adding any extra salt until after the casserole has cooked, as the sausage and soup are already quite savory.½ cup shredded cheddar cheese, ½ teaspoon dried thyme, ¼ teaspoon black pepper, to taste salt
- Pour the creamy soup mixture evenly over the layers of sausage, potatoes, and onions in the slow cooker. Ensure that the liquid covers most of the ingredients, which will help everything cook and become tender.
- Cover the slow cooker and cook on the LOW setting for 4 to 6 hours, or until the potatoes are tender when pierced with a fork and the sausage is heated through. Cooking on low allows the flavors to meld beautifully and ensures the potatoes cook through without becoming mushy.
- If you desire a golden, slightly crispy topping, about 15-20 minutes before serving, remove the lid from the slow cooker. Sprinkle additional shredded cheddar cheese over the top, if using. You can then transfer the slow cooker insert to a preheated oven (broil setting, on high, keeping a close eye) or carefully transfer the contents to a baking dish and place it under the broiler for a few minutes until the cheese is melted and bubbly.½ cup shredded cheddar cheese
- Once cooked and any optional broiling is done, let the Slow Cooker Sausage and Potato Casserole rest for about 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to settle. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness.Fresh parsley, chopped