Slow Cooker Sausage Casserole
Slow Cooker Sausage Casserole is an easy comforting dinner that can be made sweet or spicy. It's packed with delicious Italian sausage, vegetables and tasty seasonings.
Servings: 12
Calories: 409kcal
Equipment
- slow cooker
Ingredients
- 2 lbs Italian sausage links *see notes
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 carrots chopped
- 1 bell pepper diced
- 1 large sweet onion chopped
- 6 garlic cloves minced
- 1 cup tomato puree
- 1 can diced tomatoes 15 oz
- 1 ½ cups water
- 4 chicken bouillon cubes
- 1 bay leaf
- pinch of sugar
- 12 oz uncooked pasta *see notes
Instructions
- Slice the Italian sausage into ½ inch round pieces. In a large skillet, add 1 tablespoon of olive oil and heat over medium-high. Add the Italian sausage pieces, parsley, thyme, onion powder, garlic powder, salt and black pepper. Saute for 5 minutes, or until sausage begins to brown lightly. Turn off the heat and add ¼ cup of cool water. Deglaze the pan with a wooden spoon, scraping the bottom to release all brown bits and seasonings.
- Add the browned sausage to the slow cooker, including the seasonings and all brown bits scraped from the bottom of the pan. Add carrots, bell pepper, onions, garlic, diced tomatoes, tomato puree, water, chicken bouillon cubes and bay leaf. Add a pinch of sugar to correct acidity. Stir well.
- Set the slow cooker to low for 8 hours or high for 4 hours. In the last 30 minutes, add the uncooked pasta.
- Discard the bay leaf. Serve immediately or store in the fridge for up to 7 days.
Notes
Sausage: any variation of Italian sausage works well in this recipe, including both hot and sweet and chicken and pork types. A combination of sweet Italian pork sausage and spicy Italian chicken sausage is my favorite. Ground Italian sausage also works.
Pasta: short pasta types such as shells, farfalle, rigatoni, penne, ziti, etc., are ideal. If you'd prefer not to include the pasta, the stew can be served over white or brown rice, quinoa, or couscous.
Storing: this recipe keeps in the fridge for up to 7 days or in the freezer for up to 6 months.
Nutrition
Serving: 10oz | Calories: 409kcal | Carbohydrates: 31g | Protein: 16g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 58mg | Sodium: 1141mg | Potassium: 555mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3867IU | Vitamin C: 23mg | Calcium: 58mg | Iron: 2mg
