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When it comes to comfort food, few dishes can rival the warmth and heartiness of a Savory Slow Cooker Sausage and Potato Casserole. This delightful meal combines the robust flavors of smoky sausage with tender potatoes, crisp vegetables, and a creamy base, creating a dish that is not only filling but also incredibly satisfying. Ideal for family dinners or meal prep, this casserole brings together simple ingredients that transform into a deliciously rich and flavorful meal.

Slow Cooker Sausage and Potato Casserole

Discover the ultimate comfort food with this Savory Slow Cooker Sausage and Potato Casserole. Perfect for busy weeknights, this dish combines smoky sausage, tender russet potatoes, and a creamy mushroom base, all cooked to perfection in a slow cooker. With minimal prep and cleanup, you can enjoy a hearty meal without the stress. Add in some colorful mixed vegetables and aromatic herbs for a nutritious and satisfying family dinner that everyone will love. Try this recipe today and indulge in the flavors of home-cooked goodness!
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Ingredients
  

1 pound smoked sausage (e.g., kielbasa or Italian sausage), sliced

4 medium-sized russet potatoes, peeled and diced

1 medium onion, chopped

2 cloves garlic, minced

1 cup shredded cheddar cheese

1 can (10.5 oz) cream of mushroom soup

1 cup chicken broth

1 cup frozen mixed vegetables (carrots, peas, corn)

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Ingredients: Start by slicing the smoked sausage into bite-sized pieces, peeling and dicing the potatoes, chopping the onion, and mincing the garlic.

    Sauté the Sausage: In a skillet over medium heat, add olive oil. Once hot, add the sliced sausage and cook until lightly browned, about 5-7 minutes. This step enhances the flavors but can be skipped if you’re short on time.

      Layer the Casserole: In the slow cooker, add the diced potatoes first, followed by the chopped onion, and minced garlic. Next, layer the browned sausage on top.

        Mix the Sauce: In a separate bowl, combine the cream of mushroom soup, chicken broth, dried thyme, paprika, salt, and pepper. Mix until well blended.

          Add Vegetables and Sauce: Pour the sauce mixture over the layered ingredients in the slow cooker. Finally, sprinkle the frozen mixed vegetables on top and gently stir to combine everything.

            Cook the Casserole: Cover the slow cooker and set on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.

              Add the Cheese: About 30 minutes before serving, sprinkle the shredded cheddar cheese on top, cover, and continue cooking until the cheese is melted and bubbly.

                Serve: Once cooked, give the casserole a good stir to mix in the melted cheese. Ladle into bowls and garnish with fresh chopped parsley before serving.

                  Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6