Description
A hearty and comforting slow cooker sausage and potato casserole, perfect for a weeknight dinner or potluck. This easy recipe melds savory sausage, tender potatoes, and creamy sauce for a satisfying meal.
Ingredients
- 1 pound Italian sausage (sweet or hot), removed from casings
- 6 medium Yukon Gold potatoes, peeled and cubed into 1-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh parsley (for garnish, optional)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sausage, breaking it up as it cooks until browned and cooked through, about 7-10 minutes. Drain excess grease.
- Add chopped onion, garlic, red bell pepper, and green bell pepper to the skillet with the sausage. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
- Stir in dried thyme, dried rosemary, black pepper, and salt.
- Place half of the cubed potatoes in the bottom of a 6-quart slow cooker.
- Spread half of the sausage and vegetable mixture over the potatoes.
- Dollop half of the cream of mushroom soup and half of the cream of chicken soup over the sausage and vegetable mixture.
- Repeat the layers with the remaining potatoes, sausage and vegetable mixture, and soups.
- Pour the chicken broth over the layers.
- Cover and cook on low for 6-8 hours, or until potatoes are tender.
- Sprinkle shredded cheddar cheese and Monterey Jack cheese evenly over the top.
- Cover and cook for an additional 15-20 minutes, or until cheese is melted and bubbly.
- Garnish with chopped fresh parsley, if desired.
Notes
- Cooking time may vary depending on your slow cooker.
- For a quicker cooking time, cook on high for 3-4 hours.
- Feel free to use different types of sausage, such as chorizo or kielbasa.
- Add other vegetables, such as mushrooms, carrots, or celery.
- Add a pinch of red pepper flakes for heat.
- Stir in 4 ounces of softened cream cheese with the soups for extra creaminess.
- Top with crushed Ritz crackers or potato chips for a crunchy topping.
- Use turkey sausage and low-fat soups for a healthier version.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in the microwave or oven until heated through.
- Prep Time: 20 minutes
- Cook Time: 375 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
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