Crockpot Sausage Casserole
A cozy, hands-off dish filled with savory sausage, vegetables, and melted cheese, perfect for family dinners and easy meal prep.
Ingredients
Main Ingredients
- 1 pound Italian sausage, casings removed Swap for turkey sausage for a lighter dish.
- 1 medium onion, diced Caramelizes into sweetness during slow cooking.
- 3 cloves garlic, minced Aromatic backbone.
- 1 medium red bell pepper, chopped For color and a touch of sweetness.
- 2 cups baby potatoes, halved Tender and hearty; use sweet potato cubes for a sweeter twist.
- 1 can (14 oz) diced tomatoes Brings acidity and a saucy base.
- 1 cup low-sodium chicken broth Controls salt and keeps everything moist.
- 1 cup frozen peas or green beans For a pop of color and freshness.
- 1 cup shredded cheddar or mozzarella Melty, comforting finish.
- 1 teaspoon dried oregano Simple seasoning that sings.
- 1 teaspoon smoked paprika Adds depth of flavor.
- to taste salt and pepper Adjust seasoning to preference.
- 2 tablespoons olive oil Optional for sautéing the sausage and onions.
Instructions
Preparation
- In a skillet over medium heat, add the sausage and cook until nicely browned, breaking it into bite-sized pieces.
- Add the diced onion and garlic to the skillet with a splash of olive oil and cook until softened.
- Transfer the browned sausage, onions, and garlic to the crockpot. Add red bell pepper, baby potatoes, diced tomatoes, and chicken broth. Stir in oregano, smoked paprika, salt, and pepper.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the potatoes are tender.
- Stir in the frozen peas or green beans for the last 15 minutes of cooking.
- Just before serving, sprinkle shredded cheese over the top and cover until melted.
Notes
Serve with a crisp green salad or crusty bread. Great for casual dinners or potlucks. Leftovers can be refrigerated for up to 4 days or frozen for 3 months.