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Slow Cooker Sausage and Potato Casserole

September 16, 2019 by Missy Rakes 313 Comments

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This Slow Cooker Sausage and Potato Casserole is a comfort dish that can be served for breakfast, lunch or dinner!

This Slow Cooker Sausage and Potato Casserole is a comfort dish that can be served for breakfast, lunch or dinner! Find the recipe at gracefullittlehoneybee.com

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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 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 slow cooker 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!

How to Make Slow Cooker Sausage and Potato Casserole:

Combine hash browns, kielbasa, onion, and 2 cups of the cheese in a greased slow cooker.

In a separate bowl, combine cream of chicken (or mushroom), sour cream, salt and pepper.

Pour over hash brown mix and stir to combine.

Sprinkle remaining cheese over top.

Cook on low 6-8 hours or on high for 4-5 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.

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Are you Looking for More Quick and Easy Slow Cooker Recipes?

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Print Recipe

Slow Cooker Sausage and Potato Casserole

This Slow Cooker Sausage and Potato Casserole is a comfort dish that can be served for breakfast, lunch or dinner!
Prep Time5 mins
Cook Time6 hrs
Total Time7 hrs 5 mins
Course: Main Course
Cuisine: American
Keyword: Crockpot, Slow Cooker
Servings: 6
Calories: 592kcal

Equipment

  • Slow Cooker

Ingredients

  • 1 - 32 oz. bag of hash browns or may substitute fresh diced potatoes
  • 14 oz. kielbasa cut into small pieces
  • 1 small onion diced
  • 2 1/2 cups shredded cheddar cheese
  • 10.5 oz can cream of chicken or mushroom soup
  • 1/2 cup sour cream
  • 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 chicken, sour cream, salt and pepper.
  • Pour over hash brown mix and stir to combine.
  • Sprinkle remaining cheese over top.
  • Cook on low for 6-8 hours or on high for 4-5 hours. It is done when your potatoes and onions have cooked through. Be careful not to overcook the potatoes. Enjoy!

Video

Notes

You may want to saute the onion and sausage before adding to the slow cooker.
If you substitute fresh diced potatoes for the frozen, you will probably need to add to the cooking time. The dish is done once your potatoes and onions are cooked.
The original recipe called for 1/2 cup milk, but many people said that it turned out too runny, so I changed it to 1/2 cup sour cream instead.

Nutrition

Serving: 1g | Calories: 592kcal | Carbohydrates: 35g | Protein: 28g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 102mg | Sodium: 1275mg | Potassium: 777mg | Fiber: 3g | Sugar: 3g | Vitamin A: 538IU | Vitamin C: 14mg | Calcium: 415mg | Iron: 3mg

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Filed Under: Breakfasts, Easy Recipes, Main Dishes, Recipes, Slow Cooker

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  1. Julie says

    November 24, 2020 at 12:37 pm

    I made this last night and it was great! I added chopped red peppers to it and sauteed the onions in butter before assembling. I baked it in the oven at 325° for 40 minutes and it was perfect. Thanks!!

    5 stars

    Reply
  2. Amanda says

    December 1, 2020 at 9:44 pm

    So simple and my family all had seconds, I should have doubled it. I make my own cream of chicken soup and add a little more salt pepper and garlic but this will be made over and over
    ★★★★★

    5 stars

    Reply
  3. Marilyn says

    December 3, 2020 at 10:15 pm

    I doubled this recipie. It was Very delicious! I used fresh potatoes. It was watery, but to thicken it, I mixed a 1/2 cup of flour to a cup of the liquid out of the crockpot and than mixed it back in about a half hour before eating it. It was no longer watery!
    ★★★★★

    5 stars

    Reply
  4. Liz says

    December 6, 2020 at 1:05 pm

    Do I thaw the hashbrowns or put them in the crockpot frozen? Thanks!
    Reply
    • Missy Rakes says

      December 7, 2020 at 7:48 am

      There is no need to thaw the hashbrowns.
      Reply
  5. Clarissa says

    December 8, 2020 at 9:11 pm

    Does this translate well to make in the instapot? How would you alter it for that?
    Reply
    • Missy Rakes says

      December 9, 2020 at 11:15 am

      I'm not sure how well it would do in the Instant Pot since there is so much dairy in it. I'm sure others have tried it, but I have not. I think you would be better off trying it as a casserole in the oven if you did not want to use a slow cooker.
      Reply
    • Erin Ogden says

      May 10, 2021 at 7:38 pm

      I just made it in the instant pot. , Add an extra can of water at the beginning. At the end add in the sour cream, I also added the cheese for the top in at the end. Let it cool a bit before serving. I cooked it for 15 minutes then let it naturally release. It could have gone another 3-4 minutes for the potatoes, but, we were starving!
      Reply
  6. Deb says

    December 9, 2020 at 6:15 pm

    Did you cover it with foil? Or just leave it open?
    Reply
    • Missy Rakes says

      December 9, 2020 at 8:26 pm

      No need for foil.
      Reply
  7. Joanne says

    January 3, 2021 at 10:29 am

    We liked the taste but the bottom was more like mashed potatoes and the top was crunchy. Maybe I would like it better spread out in a larger pan and baked in the oven.
    ★★★☆☆

    3 stars

    Reply
  8. Alexis says

    January 4, 2021 at 10:31 am

    Could this be baked in the oven instead of in a crock pot? I have a big family and this would be a great freezer meal that i just thaw and pop in the oven.
    Reply
    • Missy Rakes says

      January 7, 2021 at 7:02 pm

      Yes, you can bake it in the oven at 350 for 30-40 minutes.
      Reply
    • Kasie says

      July 15, 2021 at 7:41 pm

      Have you tried this as a freezer meal?? I’m looking for new freezer meals and was wondering how this would turn out???
      Reply
  9. Onneka says

    January 6, 2021 at 11:22 am

    What if I use real sausage not kielbasa?
    Reply
    • Missy Rakes says

      January 7, 2021 at 7:03 pm

      It would turn out alright.
      Reply
  10. Hillary Johnson says

    January 16, 2021 at 7:29 pm

    I noticed a few people said it was soupy, so I followed another reviewers suggestion and only put a splash of milk in it. I used the cream of mushroom instead of the chicken, and I used garlic salt as well as onion powder. It was delicious!! The onions weren’t crunchy like a few people mentioned. Everything was cooked perfect! Will definitely be making this again!
    ★★★★★

    5 stars

    Reply
    • Julie Sexton says

      March 27, 2021 at 8:25 am

      how much onion powder did you use?
      Reply
  11. Heather says

    January 22, 2021 at 10:49 pm

    This tastes great so I'm giving it five stars. However, it is confusing... there are a few discrepancies between the video and the written recipe which is a little frustrating: I watched the video and I started making it, thinking I had all the ingredients... but then got to the point in the recipe where I was to add sour cream, but didn't have any.... what to do? The video doesn't mention anything about sour cream; I wouldn't have chosen this recipe if I'd known I was missing an ingredient (that said, it turned out yummy, and all those saying that theirs was watery, I suggest omitting the sour cream!!). Also (this is more minor), the video just has the layers of ingredients added on top of each other, and the instructions say to mix everything. That part probably isn't that important, but I don't find cooking relaxing when I am second-guessing decisions and worrying. So, the moral of the story is to watch the video AND read the ingredients list before starting to cook. Tastes good though :)
    ★★★★★

    5 stars

    Reply
  12. Victoria says

    February 9, 2021 at 1:50 pm

    If doing fresh diced potatoes do you still do 32oz? This recipe looks delicious and I want to make it today!
    Reply
    • Missy Rakes says

      February 10, 2021 at 11:00 am

      I would use approx. 6 medium sized russet potatoes.
      Reply
  13. Jennifer says

    February 13, 2021 at 6:55 pm

    Sounds delicious! What do you serve with this?
    Reply
    • Missy Rakes says

      February 14, 2021 at 11:53 am

      I like to add peas to mine and serve it by itself as a complete meal, however you could serve it with any green vegetables on the side.
      Reply
    • Kensey says

      July 15, 2021 at 5:08 pm

      How much milk? The recipe doesn’t say…
      Reply
  14. Lesha says

    February 20, 2021 at 1:41 pm

    This was so good, I've already made it twice!!! Great for cold days. I just used onion powder because cooked onions upset tummies. Thanks for the recipe!!
    ★★★★★

    5 stars

    Reply
  15. Emily says

    February 23, 2021 at 4:29 pm

    What is the serving size?
    Reply
  16. Mikala says

    February 24, 2021 at 12:47 pm

    I have made this before and it turned out amazing unfortunately I do not have Cream of chicken soup and cannot leave my house due to me being sick, would it be OK without it? If I added extra seasoning and such.
    ★★★★★

    5 stars

    Reply
    • Missy Rakes says

      February 26, 2021 at 10:56 am

      You could make your own, or sub with all sour cream.
      Reply
  17. Meghan says

    February 26, 2021 at 9:01 pm

    Can you freeze ahead? If so, do you let it all thaw before cooking in the crock pot or can it be baked from frozen? If so, baked at 350’ for how long?
    Reply
    • Missy Rakes says

      March 1, 2021 at 11:15 am

      Yes, you could freeze this. If you are baking from frozen, then I would say 45 minutes at 350 and then check the internal temperature to see if it needs to cook longer than that.
      Reply
  18. Mariah May says

    March 2, 2021 at 9:49 am

    Do you ned to boil your fresh potatos before you add them to the crock pot to make sure they are cooked all the way?
    Reply
    • Missy Rakes says

      March 4, 2021 at 9:45 am

      If you're using fresh potatoes, then the cook time will be longer, around 8 hours on low, but if you prefer to pre-boil them before assembling the casserole, you certainly may.
      Reply
  19. Monica says

    March 2, 2021 at 7:03 pm

    My very picky eaters loved this!

    5 stars

    Reply
  20. Jez says

    March 3, 2021 at 11:46 pm

    How would this be cooked using an Instapot?
    Reply
  21. Asam says

    March 12, 2021 at 11:22 pm

    This was so good! We came home later than planned and I was concerned it was too late to start the dish in the crock pot ....I did anyway and it took 1.5 hrs on high using hashbrown potatoes It was perfect! I would not cook it for any longer it would be too mushy for us Will definitely make again
    ★★★★★
    Reply
  22. Karen says

    March 24, 2021 at 7:37 am

    This is delicious! I have made this twice now. I add some green and red peppers (used a bag of Potatoes O'brien the first time), and bake it in the oven; also baked it a little longer. My daughter even said it was in her top ten favorites!
    ★★★★★

    5 stars

    Reply
  23. Sarah says

    March 24, 2021 at 1:22 pm

    What if I don’t have any cream of soups?
    Reply
    • Missy Rakes says

      March 25, 2021 at 9:26 am

      You can substitute sour cream or make your own cream soup from milk, butter and flour.
      Reply
      • 79Goldie says

        July 1, 2021 at 7:05 pm

        If you make your own cream soup don't forget to add bouillon. I suggest better than bouillon chicken for something like this. I teaspoon to 1 cup of liquid.
        Reply
  24. KJGuest says

    March 25, 2021 at 1:05 am

    Delicious comfort food and so easy to prepare! The only adaptation I made was that I used a whole large onion, rather than a small one. When I make this again, I may add a bit more meat. This recipe would work really well with ham instead of the sausage if preferred.
    ★★★★★

    5 stars

    Reply
  25. Sheila says

    April 10, 2021 at 8:07 pm

    This was definitely a great recipe. I had only venison sausage on and used fresh potatoes. My picky 5 and 3 year old gobbled it up including second helpings!
    ★★★★★

    5 stars

    Reply
  26. Kris says

    April 17, 2021 at 6:31 pm

    I made this great recipe on the Traeger in a cast iron skillet!
    Reply
  27. Christina says

    April 29, 2021 at 12:50 pm

    My husband isn’t a big fan of cheesy meals but I think it sounds delicious, would I be able to add cheese towards the end or separately?
    Reply
  28. Kristi says

    May 16, 2021 at 2:01 pm

    Could diced sweet potatoes be substituted?
    Reply
    • Missy Rakes says

      May 17, 2021 at 9:32 am

      Yes, I think you could substitute diced sweet potatoes. You would need to adjust the cooking time to make sure that they were cooked through.
      Reply
  29. Kelsey says

    July 14, 2021 at 12:35 pm

    How much milk do we add? Not on the ingredients list but in the directions.
    Reply
    • Ashley says

      July 23, 2021 at 12:39 pm

      The original recipe before she modified it called for 1/2 a cup of milk. I found that recipe on Pinterest. I used a 1/2 c. in mine not knowing she omits it now. When I saw people commented about it being soupy, I actually pulled it out of my crockpot and put it in a 9x13 pan on 350 for 45 min. Mine had already been in the slow cooker for about 1/2 hr or more. I imagined it being a soupy mess after 6 hrs. I don’t know what the other people use for the portions of milk. I thought I saw someone comment that they used a couple tablespoons
      Reply
  30. Vanessa says

    July 15, 2021 at 9:04 am

    Is there anyway to substitute the sour cream? I have everything but the sour cream!
    Reply
    • Missy Rakes says

      July 16, 2021 at 9:03 am

      Yes, you could use another can of cream soup.
      Reply
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