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!

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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

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

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!

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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374 Comments

  1. So tasty! However I had to add milk- it definitely needed some liquid! Not sure if my crock pot just gets too hot or if it would be better cooking on low, because I did it on high. I also added some Italian seasoning. Easy and yummy, thanks!

    4 stars

  2. Can you freeze this into portions after baking it in the oven or will it make the potatoes too mushy and watery? Maybe I should’ve frozen it before baking it? I live on my own and no way can I eat it all myself without it going bad first or me getting sick of eating it multiple days in a row.

    5 stars

    1. I haven't tried it with this recipe but I've frozen similar recipes and it always works out fine. I tend to find baking it before freezing better, otherwise the potatoes get black due to the moisture and oxygen mixed in with the other ingredients.
  3. I thought this was great. My grandson loved it....had seconds for dinner and another serving later in the evening! The bag of hashbrowns I had was only 28 oz but there was quite enough potatoes. Mine wasn't runny at all.

    5 stars

          1. Should I be adding milk with the soup or sour cream? I think there’s a slight difference in the recipe as written vs the video.
    1. I know this is old but just came to say I tried using the slow cooker on my ip and it failed miserably for fresh cut potatoes. So this time I pressure cooked the potatoes and will slow cook the rest, but I could just as easily just warm it up or bake it.
  4. As written..this is a great recipe! Being the adventurist type..I made an adjustment..I added 2 blackened poblano peppers (skin and seeds removed) and the residual juices to this. It was AMAZING as written..but..here in deep Texas..everything is better with peppers (of any kind)! Just took this recipe ‘one step’ over amazing!! Ty for your creation!
  5. I love this recipe. So easy and tasty. I do bake mine in the oven though cause it scorched in my slow cooker on low.

    5 stars

  6. I made this, but with fresh cubed potatoes, and chunks of ham instead. (I don’t care for sausage) I cooked it for about 5 hours on high. It is really good, but it was a little runny!

    5 stars

  7. I made this tonight and everybody loved it!! I added a mixed variety of bell peppers and seasoned the cream of chicken and sour cream with Italian, garlic herb, and black pepper seasonings. I also used local reindeer sausage (since im in alaska) fresh cut red potatoes and then topped it with green onions when it was done cooking. I also made made garlic bread to dip in it. Ill definitely be making this again! Thank you for a really good simple recipe.

    4 stars

  8. This is a staple recipe in our household! LOVE IT!! I’m using fresh potatoes for the first time because we cannot find the hashbrowns ANYWHERE! Does anybody know how many potatoes I should use for a double batch?

    5 stars

  9. I made it tonight and we loved it. I’m asking for clarification on the amount of calories per serving. You listed 592 calories for 1gram serving. 1 gram is .035 ounces. 😳 Is this correct? I had 2cups and need an accurate calorie count.

    5 stars

  10. Made this for dinner using smoked turkey sausage, fresh potatoes (did not need longer to cook). Subbed 1/2 cup smoked gouda for some of the cheddar and added a heaping spoonful of trader joes Dijon mustard and a splash of milk. It was delicious! And the leftovers reheat well. Serve with some hearty bread because you're going to want to get every drop of sauce.
  11. I couldn’t find diced potatoes ANYWHERE, and I’m really not feeling like dicing up potatoes. So (first time ever) I bought CANNED potatoes 😳 yes, I’m nervous about this. Do suggest adjusting the cooking temp/time for these?
    1. What's great about this is that you can add anything to it. A dump and go. I used everything but fresh onion. Son doesnt like onion but never can tell when its the powder and mixed with the food. Also used garlic powder and added a small can of mushrooms. Had it with sweet corn (canned and with Italian seasoning). Hope you tried it again.
  12. I was wondering about oven baking this. Someone had said only 30 minutes at 350. Is that correct? I just want to confirm that before I cook it. Thanks.
  13. For me this is a great dish to make for when you have a hangover scheduled!!! It was a breeze to make and really hit the spot when nothing sounded good. I will make this again in the future but not on a regular basis because it was a bit too much like glop.

    3 stars

  14. My husband and I made this for dinner and it is so good! So easy and simple, and the leftovers heat up well.

    5 stars

4.07 from 1537 votes (1,445 ratings without comment)

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