Slow Cooker Sausage and Potato Casserole
This Slow Cooker Sausage and Potato Casserole is a comfort dish that is easy to whip up, is sure to please the whole family and can be served for breakfast, lunch or dinner.
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The BEST Slow Cooker Comfort Dish
As the days and nights are starting to get cooler, most of us will be craving a quick, comforting weeknight meal. This Slow Cooker Sausage and Potato Casserole fits the bill perfectly with all of it’s gooey, cheesy goodness. I mean let’s be honest, I could eat this simple, comforting dinner any night of the year, but it just hits different in the cold weather, doesn’t it?
I love a good slow cooker meal that can be made ahead of time because it makes my day run so much smoother knowing that dinner is done and I don’t have to rush around trying to get it on the table in the evening. Plus, it only uses six simple ingredients, so it’s super quick to put together.
Fall is one of my favorite seasons because you get to cozy up together in the house with your family and eat lots of good comfort food like this Slow Cooker Sausage and Potato Casserole. You could also serve this delicious crock pot casserole for breakfast with a side of eggs and a hot cup of coffee on a crisp Fall morning.
If you are looking for more quick and easy slow cooker meals, then be sure to check out the links below and enjoy this delicious recipe friends!
Are you Looking for More Quick and Easy Slow Cooker Recipes?
- Slow Cooker Honey Garlic Chicken Legs
- Slow Cooker Cheeseburger Soup
- Slow Cooker Beef and Vegetable Soup
- Slow Cooker Potato and Corn Chowder
- Slow Cooker Teriyaki Chicken Thighs
What to Serve with Sausage & Potato Casserole:
Ingredients for Sausage and Potato Casserole:
- diced hashbrown potatoes
- kielbasa sausage
- onion
- shredded cheddar
- cream of mushroom soup
- 1/2 cup sour cream
- 1 tsp creole seasoning (or your favorite blend)
- salt & pepper
How to Make Slow Cooker Sausage and Potato Casserole:
Combine hash browns, smoked sausage, onion, and 2 cups of the cheese in a greased slow cooker.
In a separate bowl, combine cream of mushroom, sour cream, creole seasoning, salt and pepper.
Pour over hash brown mix and stir to combine.
Sprinkle remaining cheese over top.
Cook on low 6 hours or on high for 4 hours. It is done when your potatoes and onions have cooked through. Be careful not to overcook the potatoes. Enjoy!
Note: If you substitute fresh diced potatoes for frozen, you might need to add to the cooking time. Once the potatoes and onions are cooked through, the dish is done.
Alternative Directions for the Oven:
Mix all ingredients in large mixing bowl.
Place ingredients into a greased 9×13 casserole dish.
Bake at 350 F for 30 minutes or until the potatoes are tender and cheese is melted through.
Do You Have to Pre-Cook Sausage?
No, kielbasa/smoked sausage is already cooked. If you want to add additional flavor, you can saute sliced sausage in a pan over medium heat until browned on all sides before adding to the dish.
Slow Cooker Sausage and Potato Casserole
Equipment
Ingredients
- 1 – 32 oz. bag of hash browns or may substitute fresh diced potatoes
- 14 oz. kielbasa sausage cut into small pieces
- 1 small onion diced
- 2 1/2 cups shredded cheddar cheese
- 10.5 oz can cream of mushroom soup
- 1/2 cup sour cream
- 1 tsp creole seasoning or your favorite blend
- salt and pepper to taste
Instructions
- Combine hash browns, kielbasa, onion, and 2 cups of the cheese in a greased slow cooker. (Some people prefer to saute the sausage and onions before adding them. Also, If you substitute fresh diced potatoes for the frozen, you may need to add to the cooking time.)
- In a separate bowl, combine cream of mushroom, sour cream, creole seasoning, salt and pepper.
- Pour over hash brown mix and stir to combine.
- Sprinkle remaining cheese over top.
- Cook on low for 6 hours or on high for 4 hours. It is done when your potatoes and onions have cooked through. Be careful not to overcook the potatoes. Enjoy!
Would it be acceptable to substitute frozen potatoes O’Brian in place of hash browns?
Yes, that would work.
If I don’t have hashbrowns could a dice some Yukon Golds?
Yes, that works.
Would shredded hashbrowns work for this recipe?
They might, but probably not as well as diced.
What side do you recommend?
I would do some kind of green vegetable like peas, green beans or broccoli.
Do you use frozen hash browns? And if so do you thaw them first? Thanks!
Yes, frozen. No, you do not thaw them.
Could you add green onion to this?
Sure!
Do you shred your own cheese or use shredded cheese that is already packaged? Thanks!
I buy shredded cheese.
What would be the conversion if I were to do this in the oven?
I would do 350 in the oven for 30-40 minutes or until the potatoes are cooked through.
This is easy to put in the slow cooker and have dinner made on busy nights.
Could I just use regular sausage rather than Kielbasa? What would be the cook time difference
Sure, the cook time would remain the same. You may want to wait and add the cooked sausage in right before serving for more flavor.
Have you prepared this in an Instant Pot?
I have not, but I’m sure it would work, especially if you used regular potatoes and sauteed the sausage outside of the Instant Pot and mixed them in at the end. That’s how I would prepare it.
You can actually saute right in the instant pot with the Saute function, that way all the flavours stay in the pot.
Good point!
Did you try this in the instant pot? I am hoping to experiment with this recipe in my instant pot but was curious if you tried and have a recommended cook time!
I tried this today but my potatoes didn’t cook all the way through. I small diced them and started it on low for 4 1/2 hours and switched to high for 1 1/2 hours. They are still a little to crunchy for me. Also it’s like a soup, maybe the consistency will turn to a creamy, I’m not sure. Anyways I’d recommend cooking longer for diced potatoes.
The recommended time is 6-8 hours on low or 3-4 hours on high.
This was delicious! Would you be able to tell me a serving size … 1 cup? I know serves 6 but was uncertain for calorie counting:) Thank you!
I would say 1.5 cups?
Ok… So I was on the phone😬 while getting things ready send I mixed everything before placing in crock pot! 😬 I’m cooking on high for 3-4 hours. Do u think it will cook right??
It was very soupy and lacked flavor. The kids wouldn’t eat it and I didn’t like it either. Followed the recipe to a T. I was hoping it would be like your pictures, but it was like a thick, mushy soup.
I’m sorry that the recipe didn’t work out for you. I’m assuming the potatoes were overcooked and that’s why it turned to mush. I haven’t had this happen, but lowering the cooking time should fix that. Some slow cookers are hotter than others.
How much salt and pepper do I put in?
That’s up to you, depending on how salty you want it to be.
How many potatoes should I use?
I would use 6 approx. 6 small/medium sized russets, but it really depends on how much you want to make.
I used velveeta cheese and it curdled some. I think if I cook this again I will just shred some cheese.
The recipe uses shredded cheese, not Velveeta.
Can I use cauliflower florets instead of potatoes for a low carb version?
Yes, I bet the would work well, you will have to adjust the cooking time though. Not sure if cauliflower and potatoes have the same cooking time. They would probably be similar.
What size slow cooker?
Mine is a 6 quart.
What is the difference in flavor between using the cream of chicken and the cream of mushroom?
I can’t tell much of a difference, but I would just go with the one that sounds best to you.
Do you think I could use a regular oven for this recipe? If so how long do you think I should cook it for? Also I plan on using Frozen diced potatoes. TIA
Yes, I would bake it at 350 for about 35 minutes or until the potatoes are cooked through and soft.
I love how cheesy this recipe is and potatoes and sausage together… perfect! The seasoning is really lacking for me. I use onion powder because I do not like onions. The onion to me is not the right flavor to go with this. I feel like it needs different seasoning but I can not figure out what else to use that would elevate this.
Cajun seasoning is really good with it!
I was wondering if you could add a can of cheddar cheese sauce with the cream of mushroom/chicken?
I’m sure that would work out fine.
Have you tried freezing this after you cooked everything in the crockpot to serve later?
I have not tried it, but I bet it would freeze well.
I substituted fresh diced potatoes (about 2lbs) for the frozen potatoes. Also, I added a can of cheddar cheese soup. Cooked on high for 4 hours to make sure potatoes were cooked.
Delicious!!
Do you think the dish would turn out okay if I substitute the cheddar for mozzarella?
I’m sure it would be fine.
This recipe was really easy to throw together! I think it was a touch bland, so I think next time I’ll use sharp cheddar cheese, a little more onion, salt, and pepper, and perhaps a hint of red pepper. Thanks for this great, easily adaptable recipe!
Used up what was in the fridge!!!
not a fan of cream of chicken or mushroom soup. Any other suggestions of liquids that would work?
You could always make your own cream sauce using equal parts butter and flour and 2 cups of milk or you could try sour cream mixed with some milk to make it runny. I have no idea how that would work out though.
I just made this and it was so good. My 4 year old little boy had two full bowls full. Very hearty. I used smoked sausage and cut up the potatoes small and cooked it on high for 4 hours. Make sure you stir often after the first 2 hours so the potatoes dont scorch. Very delicious!! Thank you for sharing.
LOVED it the first time i made it. The family ate it all.
This time I forgot to mix the milk and soup together before putting it in the crock pot do you think it will turn out, or should I come up with a different plan for dinner? 😩
I’m not sure? Hopefully it turns out well for you.