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!
The recipe was wonderful! I used my Ninja Foodi and sautéed my sausage first then I added a cup of chicken broth in addition to the other ingredients and pressure cooked on high for 5 minutes with a natural release. The frozen hash browns were perfect.
The extra liquid didn’t make it runny? I wanted to make this in my instant pot
Oh I was just wondering how to convert this recipe! Thanks so much!
Thank you for this… I was lost in how to pressure cook it, as I don’t feel like the crockpot setting is high enough.
I made this last night. I thought for sure it would be a winner. My family loves potatoes and kielbasa but all we could taste was the onions and sausage. It overpowered the cheese and potatoes. I ended up throwing most of it away. Maybe I will try it again without the onions and a different brand of sausage.
It turned out super watery and looked nothing like the picture! Disappointed!!
If you are using frozen potatoes line a baking sheet with paper towel and thaw first that’s what I do cuts down frozen moisture
Any way I can cook this in the oven instead of the crockpot?
Yes, you can assemble it in a 9×13 pan and bake for 30 minutes at 350.
Made it tonight – added 8 oz cream cheese. Super creamy and delicious. Used sharp cheddar shreds.
I made this as the recipe instructed. Used the potatoes frozen and it was like soup when it finished. I used the crockpot and did it for 3 1/2 hours on high. Potatoes were mush! I will make it again for sure but cut down cooking time and try thawing the potatoes as another comment suggested. It set up nicely in the fridge overnight and the leftovers are great. Not soup like any more
The flavor is really good! I used cream of mushroom (I don’t care for chicken) and a mix of shredded cheddar, Colby jack, and hot pepper cheeses. I also added some diced green and red bell peppers with the onion. One thing I will definitely do different next time is sauté the onion & peppers in butter before adding to the crockpot because not even the onion was tender after fully cooking—and I mean not at all. It was like they hadn’t even been cooked. I still liked it, but my kids wouldn’t eat it with crunchy onions :/
Recipe is extremely bland. From the pictures this recipe looked delicious. Unfortunately it wasn’t at all. Followed the recipe as instructed. Having to throw out majority of what was cooked. Very disappointed.
Came out delicious, followed recipe and took advice of a couple others. Added little chicken broth, sautéed onions and sausage first, added sour cream.
Used pressure cooked and was good to go in less than 1 minutes. So creamy and cheesy’
This looks delicious, thank you for sharing!
I added a squirt of spicy brown mustard and two shakes of onion powder to the cream of chicken, sour cream, cheese and milk. I spayed a 9x 13 pan with cooking spray and added the ingredients then spread the soup mixture over the sausage mixture. I then I added the remaining cheese on top . I baked it at 400 for ten minutes and then turned the heat down to 300 for 25 min. It was flavorful . Next time I would have fixed the yellow potatoes smaller and less salt. Thank you for your recipe.
I love this recipe! The only needed change is to sauté the onions prior to mixing with other ingredients. Otherwise, they are crunchy. I used kielbasa with jalapeños. I also used Mexican cheese. We like a little kick to our food, and it was perfect. Not soupy at all. This is a keeper
I added in some garlic with my onions and sautéed before adding to the crock pot, and added in some Tony’s Cajun seasoning and it’s so delicious!
Absolutely delicious!! Saving this to my “favorites” board on Pinterest. Thank you!!!
If I’m using a frozen bag of hash browns should I thaw them first or put them in the crockpot frozen?
Use them frozen.
I made this for dinner and wow!! It’s so delicious, I added garlic powder and onion powder and it is amazing! Didn’t change anything else…Definitely going into the rotation!
This was delicious! I do agree it was a little bland so I sprinkled some creole seasoning on it and it was perfect! I used fresh diced potatoes and cooked in the instant pot. I had to add chicken broth so it wouldn’t burn which left it not as thick but I didn’t have time for the slow cooker. I’ll definitely be making again!
I only have frozen shredded hashbrowns….I’m assuming that would work but I would just have to lower the cooking time?? Right??
Yes, and you would probably want to saute your onions before cooking to make sure that they get done as well.
Could I use shredded hasbrowns?
Yes, but I would reduce the cooking time and saute the onions before cooking.
I tried this recipe but it came out like soup. I used fresh potato and followed all the instructions. I cooked on low for 6 hours and it became a potato soup. I’m not sure what went wrong…..
Maybe try cooking for less time. Some slow cookers get hotter than others.
Not recommended. If you follow the recipe exactly as it states, turns out nothing like the picture. More of a soup. No flavor at all. Very disappointed.
Each slow cooker is different and can cook quicker or slower than others. I would encourage you to try it again and cook it for less time or with less heat and see how it turns out.
DELICIOUS! I made this for a Crock-tober fest and Won! I used shredded frozen hashbrown instead of diced. I also sautéed my onions with my sausage.
Probably a stupid question but I am new to the slow cooker world.. do you mix it all up or leave it in sections as it shows in the picture?
Mix it all up like you would in a casserole dish.
My kids are picky and they absolutely love this. Thank you so very much. One of the kids favorites now . 😊
if i want to go ahead and just cook it in the oven and i want to use fresh diced potatoes, should i pre cook them a little ?
Yes, that would probably be the best thing to do to make the cook time go faster.
Do I stir during cook time or leave alone tell done?
You will mix it all together in the beginning and then leave it alone like you would a casserole.
It says pour the soup mix over the hash brown mix and then remaining cheese. Doesn’t say to mix all together before starting?? Which is it??
I’m sorry for the confusion. I have updated the instructions. You should pour the mixture over the potatoes and stir to combine it, just like you would in a casserole dish.
Should the hash browns be thawed or left frozen for this recipe?
Use them frozen.
I’ve made this now 4 times and the result is the same regardless of temp set on.
Clumpy, burnt on bottom and sides.
Instructions say to pour mixture over hash brown mix, cover with remaining cheese.
Problem is it stays on top and just curdles and cooks to death. Nothing makes it’s way down into the food to provide decent moisture to cook in.
I will make this again and change it up. These instructions are either inaccurate or not detailed enough. I don’t know but I think I know the issues and will fix it. First, use more milk then stated. Maybe at least a cup. Mix it all together and pour it in the crockpot. Allows to cook within the juices and cream mixture. Sauté the onions beforehand. You can do anything with this and add anything you want as well.
Disappointed in these instructions.
I’m sorry for the confusion. I have updated the instructions. You should pour the mixture over the potatoes and stir to combine it, just like you would in a casserole dish.
This will be entering our family meal planning on a frequent basis. Everyone loved it, so yummy!!
I don’t have any onions, any substitute suggestions?
Do you have minced dried onion? That’s what I substitute when I’m out of fresh.
⭐️⭐️⭐️⭐️⭐️ Since other reviews said it was to runny, I only did a splash of milk instead of what was asked. Sautéed the sausage and onion, first, like it said some ppl do. I barely added onion because someone said the onion was to strong. I added garlic powder. It’s a hit for my husband and I. Will be making this more often. We both added a bit of Tapatio hot sauce to our bowls.