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Slow cooker sausage and vegetable casserole recipe

Slow cooker sausage and vegetable casserole recipe

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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Pork

You can adjust this casserole by omitting and swapping certain vegetables to your choosing. If you don't want it spicy you can omit the chilli powder and cumin, or add more if you want real heat.

60 people made this

IngredientsServes: 6

  • 6 to 8 of your favourite sausages (Lincolnshire are mine)
  • 1 onion, minced
  • 3 garlic cloves, minced or crushed
  • 2 sticks celery, diced
  • 2 peppers, mixed colours, seeded and diced
  • 200g mushrooms, sliced
  • 2 (400g) tins chopped tomatoes
  • 1 (400g) tin red kidney beans, drained and rinsed
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons chilli powder
  • 1 teaspoon ground cumin
  • 1 beef stock cube
  • salt and pepper to taste
  • 100ml red wine
  • 1 tablespoon cornflour (optional)

MethodPrep:15min ›Cook:8hr ›Ready in:8hr15min

  1. Spray a nonstick frying pan with oil and put on moderate heat. When hot enough add the sausages and cook for a few minutes just to start them to brown on the outside, without cooking all the way through.
  2. Add the onion, garlic, celery and peppers and fry gently for about 5 minutes.
  3. In the slow cooker add the mushrooms, tinned tomatoes, kidney beans, Worcestershire sauce, chilli powder, cumin, beef stock cube and salt and pepper. Give it a quick stir and transfer all the contents of the frying pan to the slow cooker.
  4. Add the wine and stir again. Put the lid on the slow cooker and cook on low according to slow cooker instructions. I have found it only takes around 4-5 hours on low but I have also left it to cook for up to 8 hours.
  5. Before serving, if it is a little too watery for your taste, dilute 1 tablespoon cornflour in 2 to 3 tablespoons cold water. Add to slow cooker and stir well, then leave to cook for a further 30 minutes to thicken.
  6. Serve with mashed potato or rice.

Using leftovers

I find that this makes rather a lot with plenty of veg and juice left over still in the slow cooker after serving out. So after it has cooled, I give the leftovers a quick blend and have it as a soup for lunch. Leftovers can be kept in the fridge for a maximum of 24 hours.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

One of our favourites we have several times a month. Easy to make and so tasty!-15 Aug 2017

Slow Cooker Sausage Casserole

This slow cooker sausage casserole is the perfect way to feed a crowd while also keeping costs low.

The casserole has a thick flavor-packed gravy that is so good that you will find yourself going back for seconds. It might not look like the tastiest dish, but this proves that looks can be very deceiving.

A single batch of this casserole should easily feed four people. With a few extra side dishes, you should be able to feed six people. If you need to feed more, then you will need to double or triple the recipe.

You can store this casserole in the fridge for roughly three days before it will need to be eaten. Alternatively, you can freeze this meal for approximately three months. Make sure you store it correctly so that it will last as long as possible.

  • Sausages - We used 97% pork sausages as they have a high meat content and low sodium. Any sausages will work though.
  • Chopped tomatoes - Try to use a good quality chopped tomato as cheaper ones can be a bit watery.
  • Baked beans - Either use a tin of baked beans for convenience or use some of our Slow Cooker Baked Beans.
  • Vegetables - We used shallots, leek, celery, carrot and bell pepper.
  • Worcestershire sauce - This can be left out but it really does add a nice depth of flavour.
  • Stock - Beef, chicken or vegetable stock can be used.
  • Tomato puree - Used to thicken the sauce.


Put the sausages into a slow cooker.

Add the stock cube and garlic.

Cook on high for 1 hour, then medium for 4-6 hours.

Alternatively, if you&rsquore in a hurry, the whole thing will take around 30 mins if simmered on the hob &ndash just add some extra water to allow for loss as steam.

Slow Cooker Potato Sausage Casserole Recipe


  • 32 oz (960g) frozen diced potatoes, thawed
  • 2 cups (500 ml) sour cream
  • 10 oz (300 ml) cream of chicken soup
  • 2cups (500 ml) grated Cheddar cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon olive oil
  • 1 pound (480 g) smoked sausages, sliced into the thin rounds
  • 1 tablespoon fresh chopped parsley


Step 1

In a 6-quart (6 L) slow cooker, combine all ingredients, except olive oil, sausage, and parsley. Stir well.

Step 2

Cover the pot and cook on low-heat setting for 4 hours or until potatoes are tender.

Step 3

In a large nonstick skillet, heat the olive oil over medium-high heat. Add sliced sausages and cook, stirring occasionally, until nicely browned.

Step 4

Stir cooked sausage into the potatoes in the slow cooker. Sprinkle with fresh parsley just before serving.

Slow Cooker Sausage-Pepper Casserole Recipe


  • olive oil
  • 2 large yellow onions, peeled and sliced
  • 2 cloves garlic, peeled and sliced
  • 2 celery stalks, sliced
  • 2 red bell peppers, seeded and chunked
  • 1 green bell pepper, seeded and chunked
  • 12 Cumberland sausages
  • 1 tablespoon tomato paste
  • 2 (14 oz (420 ml) cans tomatoes
  • 1 tablespoon smoked paprika
  • 1¼ cups (310 ml) low-sodium chicken stock
  • salt and freshly ground black pepper, to taste


Step 1

In a large frying pan, heat olive oil over medium-high heat. When the oil is hot, add onion, garlic, and celery. Reduce heat to medium-low and cook, stirring occasionally, for about 10 minutes. Stir in bell peppers. Cook, stirring until onion is soft.

Step 2

Stir in the tomato paste and cook for further 1 minute. Add smoked paprika, undrained canned tomatoes, and chicken stock. Stir well. Increase heat to medium-high and bring vegetable-tomato mixture to a boil.

Step 3

Remove vegetable-tomato mixture from the heat and transfer to 4-6-quart (4-6 L) slow cooker.

Step 4

Wipe the frying pan out and add the sausages. Cook, turning occasionally, until browned.

Step 5

Remove browned sausages from the drying pan and transfer to the slow cooker. Cover cooker and cook on low-heat setting for 6-7 hours.

Step 6

Turn off slow cooker and open the lid. Season to taste with salt and black pepper. Stir tomato-sausage mixture well. Serve hot over mashed potatoes.

Sausage and Onion Casserole – UK Slow Cooker Recipe

Ingredients (Serves 4)
  • 450 g good quality pork sausages.
  • 1 tbsp vegetable oil.
  • 2 red onions, cut into medium thickness half-moon slices.
  • 1 tbsp balsamic vinegar.
  • 1 tbsp flour.
  • 500 ml hot beef stock.
  • 4 tbsp ketchup, spicy or regular.
  • Salt and pepper.
  • Pinch of sugar, optional.

Slow Cooker Sausage and Onion Casserole

How to Make Slow Cooker Sausage and Cabbage Video

I love this crock pot recipe because of the ingredients and the directions.

The ingredients are basic, you might have everything in your kitchen already! The stars of the show are Sweet Italian Sausage, cabbage, potatoes, carrots and a onion. Close your eyes. Imagine the smell of your kitchen while this cooks. It&rsquos going to smell SO GOOD!

Whenever I make this cabbage recipe, my husband can smell it in our hallway as soon as he steps off the elevator. He gets a little strut in his step because he knows it&rsquos going to be a good dinner.

  1. Heat the garlic and onion in a pan with a little oil. Add the bacon and sausages to the pan and cook for a few minutes until sausages are just starting to brown.
  2. Put the carrots, kidney beans, and stock in the slow cooker and set to heat on low.
  3. Once the sausages have browned, add the mix to the slow cooker, cover, and leave it on low for 6-8 hours.
  4. 30 minutes before serving, add the tin of sweet corn and stir well. Replace the lid and let it cook for the 30 minutes.
  5. Serve over rice or with potatoes for a filling, hearty meal!
  • I added carrots as they happened to be the vegetable I had in the house at the time, you could just as easily add potatoes to the dish or any other root veg.
  • Kidney beans can be replaced with haricot beans, black-eyed beans, or any mixture of beans.
  • If you chopped up the sausage into chunks, this could be served as a thick stew with a nice piece of crusty bread instead.
  • This can also be made as a crock-pot freezer meal—just cook the meat and onions before placing it all in a freezer bag with the other ingredients and the stock and freeze. Pull out the night before and let thaw a little, then bung it in in the morning. Sorted!

What's for dinner?

In fact Graham and I have a game each night. After work the first thing he asks me is "what's for dinner?". It drives me nuts. Often because I've already discussed it with him and he hasn't been paying attention or because I haven't decided yet. Recently I've started saying "I'm not telling you!". I know it's childish, but I just can't resist and it's so funny as it makes him even more desperate to know.

Graham arrived home after lunch on Saturday and I probably still refused to tell him what dinner was, even though it was bubbling away in plain sight through the clear lid of the slow cooker. It's definitely a bit of a game now.

Slow-Cooker Sausage and Spinach Lasagna

  • shellfish-free
  • tree-nut-free
  • low-carb
  • fish-free
  • alcohol-free
  • soy-free
  • egg-free
  • peanut-free
  • Calories 565
  • Fat 39.0 g (59.9%)
  • Saturated 17.1 g (85.7%)
  • Carbs 26.4 g (8.8%)
  • Fiber 4.1 g (16.4%)
  • Sugars 4.7 g
  • Protein 28.0 g (56.0%)
  • Sodium 819.9 mg (34.2%)


uncooked Italian sausage links

medium yellow onion, finely chopped

(14.5-ounce) cans diced tomatoes, or 3 1/2 cups chopped fresh tomatoes

fresh baby spinach (one large clamshell case or bag)

shredded mozzarella cheese, divided


Boil lasagna noodles until softened but still quite al dente and a little crunchy in the middle. Drain and lay the noodles out on a clean kitchen towel.

Slice the sausage into bite-sized pieces and sauté in a heated pan with a little oil, if necessary. After a minute or two, add the onion. Continue to cook until the onion has softened and the sausage is slightly browned on all sides.

Add the tomatoes to the pan, and scrape any sticky glaze from the bottom of the pan as the juice bubbles. Add the chicken stock, Italian seasoning, and salt and pepper to taste.

While the tomato mixture simmers, mix the ricotta, 1 cup of the mozzarella, and all of the spinach in a bowl. Stir and smash until the spinach is fully incorporated into the cheese. (I also like to add a few shakes of Seasonello.)

Grease a 6-quart (or larger) slow cooker lightly with olive oil. Add a heaping cup of the sausage and tomato mixture to the bottom. Follow with one layer of noodles.

Add half of the remaining sausage and tomato mixture, followed by half of the cheese and spinach mixture, followed by another layer of noodles. Repeat.

Top with a final layer of noodles, pouring any juices remaining in the sausage pan over the top. Sprinkle the remaining 1 cup of mozzarella over top.

Cook on LOW for 3 to 4 hours. In the last 30 minutes, sprinkle the Parmesan over top.

Recipe Notes

If your top layer of noodles starts to curl, open the cooker and press the edges into the liquid with a wooden spoon.

My family prefers spicy Italian sausage. We have also used chicken sausage in this recipe and had great results.

Most packages of lasagna noodles are eight ounces. That's okay! After making this three times, you'll have enough leftover noodles to make it again without buying another package.

Try replacing the tomatoes with canned fire-roasted tomatoes for added flavor.

We are a full-fat kind of family, but I have accidentally bought part-skim mozzarella and low-fat ricotta, and the lasagna came out just fine.

Anne Postic writes about cooking for her family on The Kitchn. She lives in Columbia, South Carolina with her husband and three very handsome sons. She loves talking cooking, travel, parenting and art, though not necessarily in that order.

Watch the video: : Πατάτες με λουκάνικο από τον Β (July 2022).


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