If you’re looking for a comforting, crowd-pleasing meal that practically makes itself, this Slow Cooker Sausage and Potato Casserole is the perfect choice. Made with smoked sausage, frozen diced potatoes, creamy cheese, and a few simple pantry staples, this dish brings all the flavors of a homemade casserole without spending hours in the kitchen. It’s perfect for busy weeknights, potlucks, or even holiday dinners.
Why This Recipe Works
There are several reasons this casserole has become a favorite:
- Budget-Friendly: Using simple ingredients like frozen hashbrowns and canned soup keeps this recipe affordable while still delivering big flavor.
- Kid-Friendly & Picky-Eater Approved: Even if your family isn’t a fan of vegetables, the creamy, cheesy layers make this casserole irresistible.
- Set-and-Forget Slow Cooker: Toss everything in, set the timer, and walk away. No constant stirring or monitoring needed.
- One-Pot Wonder: Everything cooks together in one slow cooker, which means minimal cleanup.
Ingredients You’ll Need
This recipe relies on simple, everyday ingredients that are easy to find at most grocery stores:
- Sausage: Pre-cooked kielbasa works best, so there’s no need for extra prep before adding it to the slow cooker.
- Cheese: Shredded cheddar and pepper jack add creaminess and flavor. For best results, shred cheese from a block instead of using pre-shredded, which may contain anti-caking agents that affect melting.
- Potatoes: Frozen diced hashbrowns keep this casserole quick and easy.
- Soup & Dairy: Cream of chicken soup, sour cream, and whole milk create a creamy, rich sauce.
- Seasoning: Salt, pepper, and garlic keep the flavors simple but delicious. Onions provide a mild savory depth.
Ingredient Substitutions
This recipe is flexible, so you can adapt it based on what you have on hand:
- Cheese Options: Swiss, gouda, mozzarella, or Colby jack work great if you want to mix up the flavors.
- Sausage Options: You can swap kielbasa for andouille, bratwurst, chorizo, turkey sausage, chicken sausage, or vegetarian sausage. Just be sure to cook any raw sausage fully before adding it.
- Soup Alternatives: Cream of mushroom or cream of celery soup can replace the cream of chicken soup.
- Potatoes: If you prefer, frozen shredded hashbrowns can be used instead of diced potatoes.
Equipment Needed
For this recipe, all you need is a slow cooker, crockpot, or even the slow cooker function on an Instant Pot. A 6-quart slow cooker works perfectly for this size of casserole.
How to Make Slow Cooker Sausage Casserole
This recipe is as easy as it gets. The preparation steps are simple, and once everything is in the slow cooker, you can walk away until dinner.
Step 1: Layer the Ingredients
Start by adding most of the ingredients to your slow cooker. Use a 6-quart or larger slow cooker and add:
- 32 ounces of frozen diced hashbrowns
- 13 ounces of sliced kielbasa
- 1 small diced onion
- 3 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 ½ teaspoons kosher salt
- 2 teaspoons black pepper
- ½ cup sour cream
- 1 cup whole milk
- 10.5-ounce can of condensed cream of chicken soup
Optional: Add ½ cup of cooked, chopped bacon at this stage for an extra smoky flavor.
Step 2: Mix and Top
Stir everything together until well combined. Sprinkle the remaining ½ cup cheddar and ½ cup pepper jack cheese evenly on top.
Step 3: Slow Cook
Cover and cook on HIGH for 3 hours or LOW for 6 hours, until the potatoes are tender and the cheese has melted into a creamy, gooey layer.
Step 4: Serve
Once cooked, give the casserole a gentle stir and garnish with fresh parsley or chives if desired. Serve warm and enjoy the rich, comforting flavors.
Top Tips for the Best Sausage Casserole
- Don’t Overcook: Slow cookers vary in temperature, so check the casserole occasionally to ensure the potatoes don’t overcook and turn into mashed potatoes.
- Cheese Matters: For a creamier texture, shred your own cheese rather than using pre-shredded varieties.
- Add Extra Flavor: Toss in herbs like thyme or paprika for a subtle boost, or sprinkle chopped green onions on top before serving.
- Bacon Upgrade: A small amount of cooked bacon adds a smoky crunch without overpowering the dish. Half a cup is usually perfect.
Frequently Asked Questions (FAQs)
Do I need to cook the sausage before adding it to the slow cooker?
- Pre-cooked sausage like kielbasa can be added directly. If using raw sausage (like bratwurst or chorizo), cook it first to ensure it’s fully done.
How long does this casserole take to cook?
- Cook on HIGH for 3 hours or LOW for 6 hours, until the potatoes are tender and the cheese is melted.
Can I store leftovers?
- Yes! Let the casserole cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze this casserole?
- Absolutely. Portion the cooled casserole into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Hearty Slow Cooker Sausage and Potato Casserole
- Total Time: 3 hrs 10 min
Ingredients
32 ounces frozen diced hashbrowns
13 ounces kielbasa, sliced
1 small onion, diced
3 cloves garlic, minced
1 ½ cups shredded cheddar cheese, divided (1 cup + ½ cup)
1 ½ cups shredded pepper jack cheese, divided (1 cup + ½ cup)
1 ½ teaspoons kosher salt
2 teaspoons black pepper
½ cup sour cream
1 cup whole milk
10.5-ounce can condensed cream of chicken soup
Optional: ½ cup cooked, chopped bacon
Optional garnish: fresh parsley or chives
Instructions
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Layer Ingredients: In a 6-quart or larger slow cooker, combine hashbrowns, kielbasa, onion, garlic, 1 cup cheddar, and 1 cup pepper jack cheese. Add salt, pepper, sour cream, milk, and condensed soup.
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Mix & Top: Stir until fully combined. Sprinkle remaining ½ cup cheddar and ½ cup pepper jack on top.
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Cook: Cover and cook on HIGH for 3 hours or LOW for 6 hours, until potatoes are tender and cheese has melted.
-
Serve: Stir gently, garnish with parsley or chives, and serve warm.
Notes
- Check the casserole occasionally to prevent overcooked potatoes.
- Shredding cheese from a block yields a creamier result than pre-shredded cheese.
- Add a touch of herbs or cooked bacon for extra flavor.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 min
- Cook Time: 3 hrs
I’m a passionate home cook sharing easy, flavorful recipes inspired by my roots and travels — bringing a splash of joy and global taste to every family meal.
