Slow Cooker Sausage Casserole: A Hearty and Easy Recipe for Busy Weeknights

Slow Cooker Sausage Casserole is a dish that brings warmth and comfort to any table. As the aroma wafts through your home, it’s hard not to feel a sense of nostalgia, reminiscent of family gatherings and cozy evenings. This hearty casserole has roots in various culinary traditions, often celebrated for its ability to combine simple ingredients into a satisfying meal. What I love most about Slow Cooker Sausage Casserole is its incredible versatility; you can easily customize it to suit your taste preferences or dietary needs. The rich flavors of the sausage meld beautifully with the vegetables, creating a delightful texture that keeps everyone coming back for seconds. Plus, the convenience of preparing it in a slow cooker means you can set it and forget it, making it perfect for busy weeknights or lazy weekends. Join me as we dive into this delicious recipe that is sure to become a family favorite!

Ingredients:

• 1 pound (450g) of Italian sausage (or your preferred sausage)
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 bell pepper (red or green), chopped
• 2 medium carrots, sliced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup (240ml) chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup (150g) frozen peas
• Fresh parsley, chopped (for garnish)

Preparing the Sausage

First things first, let’s get our sausage ready. I like to use Italian sausage for that extra flavor, but feel free to choose any sausage you love.

1. In a large skillet over medium heat, add the sausage. If you’re using links, remove the casings and crumble the sausage into the pan.
2. Cook the sausage for about 5-7 minutes, stirring occasionally, until it’s browned and cooked through. This step adds a nice depth of flavor to the casserole.
3. Once cooked, transfer the sausage to a plate lined with paper towels to drain any excess grease. Set aside.

Preparing the Vegetables

Now that our sausage is ready, let’s chop up some veggies. This is where you can get creative and add any vegetables you have on hand!

1. In the same skillet, add a splash of olive oil if needed, and toss in the diced onion. Sauté for about 2-3 minutes until it becomes translucent.
2. Add the minced garlic and chopped bell pepper to the skillet. Cook for another 2-3 minutes until the bell pepper softens.
3. Next, add the sliced carrots and cook for an additional 3-4 minutes. The goal here is to soften the vegetables a bit before they go into the slow cooker.
4. Once the vegetables are ready, remove them from the heat and set aside.

Assembling the Casserole

Now comes the fun part—putting everything together in the slow cooker!

1. In your slow cooker, start by adding the cooked sausage.
2. Next, layer in the sautéed vegetables from the skillet.
3. Pour in the can of diced tomatoes (with their juices) and the drained cannellini beans.
4. Now, add the chicken broth and tomato paste. This will create a lovely sauce for our casserole.
5. Sprinkle in the dried oregano, basil, smoked paprika, and season with salt and pepper to taste. Give everything a good stir to combine all the ingredients.

Cooking the Casserole

With everything in the slow cooker, it’s time to let it do its magic!

1. Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. I usually opt for the low setting, as it allows the flavors to meld beautifully.
2. About 30 minutes before serving, add the frozen peas to the slow cooker. They’ll add a pop of color and sweetness to the dish.
3. Once the cooking time is up, check the seasoning and adjust if necessary. You might want to add a bit more salt or pepper depending on your taste.

Serving the Casserole

Now that our casserole is cooked to perfection, it’s time to serve it up!

1. Using a large spoon, scoop out portions of the casserole into bowls or onto plates.
2. Garnish with freshly chopped parsley for a burst of freshness and color.
3. This dish pairs wonderfully with crusty bread or a simple green salad. Enjoy your

   Conclusion:

   In summary, this Slow Cooker Sausage Casserole is an absolute must-try for anyone looking to whip up a hearty, comforting meal with minimal effort. The combination of savory sausages, tender vegetables, and rich flavors meld together beautifully, making it a dish that will surely impress your family and friends. Plus, the slow cooker does all the work for you, allowing you to enjoy your day while the delicious aromas fill your home. For serving suggestions, consider pairing this casserole with a fresh green salad or some crusty bread to soak up all that delicious sauce. If you’re feeling adventurous, you can easily customize the recipe by adding your favorite vegetables, such as bell peppers or zucchini, or even swapping out the sausages for a vegetarian alternative. The possibilities are endless! I encourage you to give this Slow Cooker Sausage Casserole a try and experience the joy of a warm, satisfying meal that brings everyone together. Once you’ve made it, I would love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s spread the love for this delightful dish and inspire others to enjoy the magic of slow cooking! Print
   

   Slow Cooker Sausage Casserole: A Hearty and Easy Recipe for Busy Weeknights

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   • Author: Dottie
   • Total Time: 375 minutes
   • Yield: 6–8 servings 1x

   Print Recipe

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   Description

   This comforting sausage and vegetable casserole combines Italian sausage, colorful veggies, and creamy cannellini beans, all cooked effortlessly in a slow cooker. Perfect for any occasion, it’s a hearty and nutritious meal that brings warmth and flavor to your table.

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   Ingredients

   Scale 1x2x3x

   • 1 pound (450g) of Italian sausage
   • 1 medium onion, diced
   • 2 cloves of garlic, minced
   • 1 bell pepper (red or green), chopped
   • 2 medium carrots, sliced
   • 1 can (14.5 oz) diced tomatoes, undrained
   • 1 can (15 oz) cannellini beans, drained and rinsed
   • 1 cup (240ml) chicken broth
   • 1 tablespoon tomato paste
   • 1 teaspoon dried oregano
   • 1 teaspoon dried basil
   • 1 teaspoon smoked paprika
   • Salt and pepper to taste
   • 1 cup (150g) frozen peas
   • Fresh parsley, chopped (for garnish)

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   Instructions

   1. In a large skillet over medium heat, add the sausage. If using links, remove the casings and crumble the sausage into the pan.
   2. Cook the sausage for about 5-7 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate lined with paper towels to drain excess grease. Set aside.
   3. In the same skillet, add a splash of olive oil if needed, and toss in the diced onion. Sauté for about 2-3 minutes until translucent.
   4. Add the minced garlic and chopped bell pepper. Cook for another 2-3 minutes until the bell pepper softens.
   5. Add the sliced carrots and cook for an additional 3-4 minutes until softened. Remove from heat and set aside.
   6. In your slow cooker, add the cooked sausage.
   7. Layer in the sautéed vegetables from the skillet.
   8. Pour in the can of diced tomatoes (with juices) and the drained cannellini beans.
   9. Add the chicken broth and tomato paste. Sprinkle in the dried oregano, basil, smoked paprika, and season with salt and pepper. Stir to combine.
   10. Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. For best flavor, opt for the low setting.
   11. About 30 minutes before serving, add the frozen peas to the slow cooker.
   12. Once cooking time is up, check seasoning and adjust if necessary.
   13. Scoop portions of the casserole into bowls or onto plates.
   14. Garnish with freshly chopped parsley.
   15. Serve with crusty bread or a simple green salad. Enjoy!

   Notes

   • Feel free to customize the vegetables based on what you have on hand.
   • This casserole can be stored in the refrigerator for up to 3 days and reheats well.

   • Prep Time: 15 minutes
   • Cook Time: 360 minutes