Slow Cooker Sausage and Potato Casserole
If you're looking for a set and forget recipe that is easy to make and delicious, you'll love this slow cooker sausage and potato casserole. Filled with cubed potatoes, ground sausage and cheese, it's one of those meals that fills you up.
Slow Cooker Sausage & Potato Casserole
This Slow Cooker Sausage Potato Casserole is the perfect meal on cold fall and winter days.
You can prepare it in the morning and let it cook all day while you’re busy. When you come home, a warm and delicious dinner is ready to eat.
It’s perfect for family gatherings or just a cozy night in!
Ingredients
Ground sausage: Use your favorite type of sausage—Italian or breakfast sausage works great. If you prefer a bit of spice, try a spicy sausage.
Frozen southern style hash browns
Onion: You can use yellow or sweet onions, depending on your taste.
Shredded cheddar cheese: The cheese will melt better if you shred it yourself vs buying the pre-shredded packaged stuff.
Cream of mushroom soup: If you don't like cream of mushroom, you can sub it out for cream of celery soup.
Milk: We use whole milk.
Seasonings: We use garlic powder, paprika, salt, and pepper.
Fresh parsley: This is optional.
How to Make
Cook the ground sausage in a large skillet over medium heat until it’s fully browned.
Once cooked, drain any excess fat and set the sausage aside.
Lightly grease the inside of your slow cooker to prevent sticking.
Then, create layers by placing a portion of the frozen southern-style hash browns at the bottom.
Sprinkle some chopped onion over the potatoes, followed by a layer of the cooked sausage.
Repeat this process until all ingredients are used, finishing with a layer of hash browns on top.
In a separate bowl, mix together the cream of mushroom soup, milk, garlic powder, paprika, salt, and pepper.
Pour this creamy mixture evenly over the layered ingredients in the slow cooker.
Finally, sprinkle the shredded cheddar cheese on top.
Cover the slow cooker and cook on low for 6 to 7 hours, or until the potatoes are tender and cooked through.
When it's ready, serve hot, garnished with fresh parsley if desired.
Enjoy your meal!
Tips & Tricks
Here's some tips for making this:
Add veggies: Add in some chopped bell peppers, spinach, or broccoli for extra nutrition.
Make it spicy: Incorporate diced jalapeños or use spicy sausage if you like things spicy.
Grease slow cooker liner: Lightly grease the slow cooker liner to help prevent sticking and making cleanup easier.
Check for doneness: Check the casserole around the 5 hour mark. The casserole is done when the potatoes are tender and the cheese is melted and bubbly.
Leftovers/Storage
To store leftovers, let the casserole cool completely, then transfer it to an airtight container and store in the fridge for up to 4-5 days.
You can freeze the casserole if you want to keep it longer; just portion it into freezer-safe containers or bags. To freeze, make sure to label the containers with the date and use them within three months.
When reheating, you can microwave individual portions or warm it in the oven at 350°F until heated through.
If reheating from frozen, allow it to thaw in the fridge overnight before warming.
Repurposing Leftovers
Here are some ideas for repurposing the leftovers.
Breakfast Burritos: Spoon the casserole into a warm tortilla, add scrambled eggs or extra cheese, and roll it up for a hearty breakfast burrito. Wrap in foil for an easy grab-and-go option.
Stuffed Bell Peppers: Hollow out bell peppers, fill them with the casserole, top with a little extra cheese, and bake at 375°F until the peppers are tender and the cheese is melted.
Loaded Baked Potatoes: Top baked potatoes with the leftover casserole, then add sour cream, chives, or extra cheese for a loaded baked potato meal.
Sausage Hash Skillet: Reheat leftovers in a skillet with a little olive oil, adding in fresh veggies like bell peppers or spinach for extra flavor. Top with a fried egg for a breakfast or brunch.
Shepherd’s Pie: Spread the leftover casserole in a baking dish, top with a layer of mashed potatoes (or even mashed sweet potatoes), and bake at 350°F until warmed through and slightly golden on top.
Casserole-Stuffed Quesadillas: Use the casserole as a filling for quesadillas with extra shredded cheese, cooking until golden and crispy on the outside.
Savory Breakfast Muffins: Scoop the casserole mixture into greased muffin tins, crack an egg over each, and bake at 350°F until the eggs are set. Perfect for an easy-to-eat breakfast!
Slow Cooker Sausage & Potato Casserole
Ingredients
- 1 pound ground sausage
- 30 ounces frozen southern style hash browns
- 1 medium onion chopped
- 10.5 ounces cream of mushroom soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- Fresh parsley for garnish optional
Instructions
- In a large skillet, cook the ground sausage over medium heat until fully browned. Drain excess fat and set aside.1 pound ground sausage
- Lightly grease the inside of your slow cooker to prevent sticking.
- Place a layer of hash brown potatoes at the bottom of the slow cooker. Sprinkle some chopped onions over the potatoes. Add a portion of the cooked sausage on top. Repeat these layers until all ingredients are used, finishing with a layer of potatoes.30 ounces frozen southern style hash browns, 1 medium onion
- In a separate bowl, mix the cream of mushroom soup, milk, garlic powder, paprika, salt, and pepper. Pour this mixture evenly over the layered ingredients in the slow cooker.10.5 ounces cream of mushroom soup, 1 cup milk, 1 teaspoon garlic powder, 1 teaspoon paprika, Salt and pepper to taste
- Sprinkle the shredded cheddar cheese on top of the casserole.2 cups shredded cheddar cheese
- Cover and cook on low for 6-7 hours, or until the potatoes are tender and fully cooked.
- Once done, serve hot, garnished with fresh parsley if desired.Fresh parsley for garnish
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
