This Slow Cooker Sausage and Potato Casserole is the definition of cozy comfort food. Smoky sausage, tender potatoes, and green beans simmer low and slow in a creamy, savory sauce, then get finished with a blanket of melted cheddar. It’s hearty, budget-friendly, and wonderfully hands-off perfect for busy days, chilly nights, or feeding a hungry crowd with minimal effort.
Ingredients
- 1 pound smoked sausage, sliced into 1/2-inch rounds
- 4 medium potatoes, diced (about 1/2–3/4 inch pieces)
- 1 onion, chopped
- 2 cups green beans, trimmed and cut into bite-size pieces (fresh or frozen)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese
Instructions
- Lightly grease the insert of your slow cooker if desired to help prevent sticking.
- Layer the sliced smoked sausage evenly in the bottom of the slow cooker.
- Add the diced potatoes on top of the sausage, followed by the chopped onion and green beans, spreading each layer out evenly.
- In a medium mixing bowl, whisk together the cream of mushroom soup, chicken broth, garlic powder, paprika, salt, and black pepper until smooth and well combined.
- Pour the soup mixture evenly over the layered ingredients in the slow cooker, making sure everything is coated as much as possible.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are very tender when pierced with a fork.
- About 15 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover and cook just until the cheese is melted and bubbly.
- Give the casserole a gentle stir if desired, taste and adjust seasoning with additional salt and pepper, then serve warm straight from the slow cooker.
Variation
- Swap the smoked sausage for kielbasa, and use cream of chicken soup instead of cream of mushroom for a slightly different flavor profile.
- Stir in 1–2 cups of frozen mixed vegetables (like peas, carrots, and corn) in place of or in addition to the green beans for extra color and variety.
- Make it extra cheesy by stirring an additional 1/2 cup of cheddar or a mix of cheddar and mozzarella into the casserole 10–15 minutes before serving, along with the cheese on top.
Cooking Notes
- Cut the potatoes into evenly sized pieces so they cook at the same rate and become tender throughout.
- Avoid lifting the slow cooker lid too often each peek releases heat and can significantly extend the cooking time.
- If the casserole seems a bit thin toward the end of cooking, leave the lid off for the last 20–30 minutes on HIGH to help it thicken slightly.
Serving Suggestions
- Serve with a simple green salad or steamed vegetables to balance the richness of the casserole.
- Pair with warm crusty bread, biscuits, or dinner rolls to soak up the creamy sauce.
- Top individual bowls with a sprinkle of fresh parsley, green onions, or an extra dusting of paprika for color and freshness.
Tips
- Spray or lightly oil the slow cooker insert before layering to make cleanup easier.
- For extra flavor, briefly brown the sliced sausage in a skillet before adding it to the slow cooker.
- If prepping ahead, assemble all ingredients (except the cheese) in the slow cooker insert and refrigerate overnight, then start cooking the next day add 30–60 minutes to the cook time if starting from cold.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Total Time: 6–8 hours
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 15 g
- Sodium: 900 mg
Frequently Asked Questions
- Can I use a different type of sausage?
Yes, kielbasa, andouille, or even chicken sausage will work just keep the total weight around 1 pound. - Can I make this casserole without canned soup?
You can substitute a homemade cream sauce made from butter, flour, milk or broth, and seasonings, then use it in place of the cream of mushroom soup. - Can I cook this on HIGH only?
Yes. Cook on HIGH for 3–4 hours, checking the potatoes for tenderness. Switch to KEEP WARM once they’re soft. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently in the microwave or on the stovetop with a splash of broth or milk to loosen the sauce if needed.
Conclusion
Slow Cooker Sausage and Potato Casserole is a set-it-and-forget-it meal that delivers big comfort with almost no fuss. Smoky sausage, creamy potatoes, and tender veggies all meld together under a blanket of melted cheddar for a hearty, family-friendly dinner. It’s the kind of cozy, budget-conscious recipe that earns a permanent spot in your cold-weather rotation.
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Slow Cooker Sausage And Potato Casserole
- Total Time: 7 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Slow Cooker Sausage and Potato Casserole is the definition of cozy comfort food. Smoky sausage, tender potatoes, and green beans simmer low and slow in a creamy, savory sauce, then get finished with a blanket of melted cheddar. It’s hearty, budget-friendly, and wonderfully hands-off perfect for busy days, chilly nights, or feeding a hungry crowd with minimal effort.
Ingredients
Scale
- 1 pound smoked sausage, sliced into 1/2-inch rounds
- 4 medium potatoes, diced (about 1/2–3/4 inch pieces)
- 1 onion, chopped
- 2 cups green beans, trimmed and cut into bite-size pieces (fresh or frozen)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese
Instructions
- Lightly grease the insert of your slow cooker if desired to help prevent sticking.
- Layer the sliced smoked sausage evenly in the bottom of the slow cooker.
- Add the diced potatoes on top of the sausage, followed by the chopped onion and green beans, spreading each layer out evenly.
- In a medium mixing bowl, whisk together the cream of mushroom soup, chicken broth, garlic powder, paprika, salt, and black pepper until smooth and well combined.
- Pour the soup mixture evenly over the layered ingredients in the slow cooker, making sure everything is coated as much as possible.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are very tender when pierced with a fork.
- About 15 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover and cook just until the cheese is melted and bubbly.
- Give the casserole a gentle stir if desired, taste and adjust seasoning with additional salt and pepper, then serve warm straight from the slow cooker.
Notes
- You can peel the potatoes or leave the skins on, depending on your texture preference.
- If using frozen green beans, there’s no need to thaw them first; add straight to the slow cooker.
- Different brands of smoked sausage can vary in saltiness, so go easy on the added salt at first and adjust at the end.
- The casserole will thicken slightly as it cools, making it even creamier and more scoopable.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
Keywords: slow cooker sausage casserole, sausage and potato crockpot, creamy potato casserole, comfort food dinner, easy weeknight meal