Best Slow Cooker Sausage Casserole Recipes

SLOW-COOKER SAUSAGE CASSEROLE

Steps:

• Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
• Brown the sausages all over in the same frying pan - make sure they get a really good colour because they won't get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
• Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don't add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

SLOW-COOKER SAUSAGE AND EGG BREAKFAST CASSEROLE

Steps:

• Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
• In medium bowl, beat eggs, half-and-half, pepper flakes, salt and pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
• Layer half of the potatoes, sausage, roasted peppers, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
• Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
• Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

SLOW COOKER SAUSAGE BREAKFAST CASSEROLE

Steps:

• 1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.
• 2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
• 3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.
• 4. Pour evenly over potato-sausage mixture.
• 5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
• Substitute 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage Roll, cooked, crumbled for Jimmy Dean® Hearty Original Sausage Crumbles.

SLOW-COOKER WINTER ROOT VEGGIE AND SAUSAGE CASSEROLE

Steps:

• In 3 1/2 to 4-quart Crock-Pot® Slow Cooker, combine all ingredients except parsley; mix well.
• Cover; cook on low setting for 7 to 9 hours.
• Just before serving, stir in parsley.

SLOW-COOKER HARVEST SAUSAGE AND VEGETABLE CASSEROLE

Steps:

• In small bowl, mix dressing and mustard. In 3 1/2- to 4-quart slow cooker, arrange potato slices in even layer; drizzle with one-third of the dressing mixture. Arrange onion slices on potatoes; drizzle with one-third of the dressing mixture. Top with carrots and cabbage; drizzle with remaining dressing mixture.
• Arrange sausage slices on vegetables. Pour tomatoes in even layer over sausage.
• Cover; cook on Low heat setting 7 to 8 hours.

SLOW-COOKER BREAKFAST SAUSAGE CASSEROLE

Steps:

• Cook the sausage in a large nonstick skillet over medium-high heat until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the sausage to a bowl to cool slightly and discard any fat left behind in the skillet.
• Coat the insert of a 6-quart slow cooker with cooking spray. Layer half of the hash brown potatoes with half the sausage. Toss the bell peppers with the Cheddar, red onion and 1 cup of the mozzarella. Layer half the mixture over the sausage, then repeat the layering with the remaining potatoes, sausage and vegetable-cheese mixture.
• Whisk the eggs, milk, paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes.
• Sprinkle with sliced scallions and serve with hot sauce and ketchup.

SLOW COOKER/CROCK POT SAUSAGE, EGGPLANT AND TOMATO CASSEROLE

Steps:

• Heat oil in a large non-stick frying pan over medium heat. Add sausages and cook, turning occasionally, for 2 to 3 minutes or until evenly browned. Remove to a plate lined with paper towel.
• Add onion, garlic and eggplant to pan. Cook, stirring often, for 5 minutes or until eggplant is golden. Stir in chilli and tomatoes. Cook for 5 minutes or until sauce thickens.
• Add stock and bring to the boil. Spoon eggplant mixture into slow cooker. Add sausages. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
• Stir in parsley. Season with pepper. Serve with steamed vegetables and crusty bread, if desired.

SKINNY SLOW-COOKER SAUSAGE BREAKFAST CASSEROLE

Steps:

• Line sides of 5-quart oval slow cooker with foil that has been folded into thirds; spray with cooking spray.
• In medium bowl, beat eggs, milk, pepper flakes, salt and pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; refrigerate while casserole cooks. In small bowl, stir together remaining cheeses.
• Layer half each of the potatoes, sausage, roasted peppers, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
• Cover; cook on Low heat setting 4 to 4 1/2 hours or until temperature reaches 160°F in center and egg mixture is set.
• Turn slow cooker off. Sprinkle reserved cheese and green onions over top of casserole. Cover 10 minutes or until cheese is melted. Remove foil before serving by loosening edges with table knife and pulling out.

SLOW COOKER SAUSAGE BREAKFAST CASSEROLE RECIPE - (4.3/5)

Steps:

• Spray a 6-quart slow cooker with cooking spray. Layer half of the potatoes on the bottom of slow cooker. Top with half of the sausage, half of each cheese, half the sun dried tomatoes, and half the green onion. Repeat to create one more layer with remaining potatoes, sausage, cheeses, tomatoes, and green onion. Beat eggs, milk, salt, and pepper in large bowl with a wire whisk until well blended. Pour evenly over casserole layers in the crock pot. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

"SLOW COOKER SAUSAGE BREAKFAST CASSEROLE"

Steps:

• 1. Spray a 6 quart slow cooker with non-stick cooking spray.
• 2. Layer 1/2 of the potatoes on the bottom of slow cooker.
• 3. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
• 4. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended.
• 5. Pour evenly over potato-sausage mixture.
• 6. Cook on low setting for 6-to-8 hours, or on high setting for 3-to-4 hours...or until eggs are set. Should serves about 12 or so.

SLOW COOKER AUTUMN SAUSAGE CASSEROLE

Steps:

• The Directions.
• The amount of ingredients fit nicely in a 4 quart crockpot. I'd say this comfortably feeds a family of 4-5 with a bit of leftovers. If you have a large family or teenagers, add more rice and sausage. It's a pretty easy recipe to adapt to your needs.
• If you are going to use uncooked pork sausage, I'd recommend browning on the stove top, and draining before adding to the crockpot.
• Otherwise, dump all the ingredients into the crock, and stir well.
• Cover and cook on low for 5-7 hours, or on high for 3-4. You're really only heating through, and allowing the vegetables to soften.
• This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates.

SAUSAGE BREAKFAST CASSEROLE MADE IN THE SLOW COOKER

Steps:

• In a sauce pan, simmer cream of mushroom soup and milk for about 2-3 minutes.
• In the slow cooker, place hash browns, sausage, onion, and 1 cup of the cheese.
• Pour in cream of the mushroom mixture and stir.
• Sprinkle remaining 1/2 cup of cheese and herbs on top, cover, and cook on high until potatoes are soft, about 3 hours. Serve hot and enjoy.

SLOW COOKER POTATO AND SAUSAGE CASSEROLE

Steps:

• Heat the oil in a frying pan. Gently fry the sausages for about 5 minutes, turning frequently until golden but not cooked through. Remove from the pan and set aside. Tip away all but 2 tsp of fat from the pan.
• Add the bacon and fry for 2 minutes. Add the onion and fry for 8 minutes, stirring frequently until golden. Add the garlic and fry for 1 minute, then turn off the heat.
• Arrange half the potato slices in the base of the cooking pot. Spoon the bacon and onion mixture on top. Season well with salt and pepper, and sprinkle with the sage. Cover with the remaining potato slices.
• Pour the stock over the potatoes and top with the sausages. Cover with the lid and cook on high for 3-4 hours; or til the potatoes are tender and the sausages are cooked through.

SLOW COOKER SAUSAGE CASSEROLE - WITHOUT BROWNING

Steps:

• Place vegetables in the slow cooker.
• Pour over the stock.
• Lay sausages on top, and push down to submerge.
• Automatic setting for 8 hours.
• Optional: 1 hour before serving, stir in rice and water. Ensure you don't over fill your pot.