Crockpot Cheesy Sausage and Potato Casserole
If you’re craving comfort food that’s effortless and hearty, this Crockpot Cheesy Sausage and Potato Casserole is exactly what you need. Loaded with tender potatoes, savory sausage, and melty cheese, it’s a warm, satisfying meal that practically makes itself.
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Perfect for busy weeknights or cozy weekends, this casserole will quickly become a family favorite.
Ingredients List
- Potatoes O’Brien
- Beef smoked sausage
- Cheese
- Cream of mushroom condensed soup
- Sour cream
- Seasonings
You will need the following items to make this recipe:
- Cutting board
- Knife
- Measuring cups and spoons
- Slow cooker
Directions:
Grease the crockpot.
Cut the smoked sausage into 1 inch pieces.
Add the potatoes, smoked sausage and 1 ½ cups of the cheese to the crockpot and gently toss together.
In a small bowl, mix the condensed soup, sour cream, salt and pepper. Pour the mixture over the ingredients inside the crockpot. Stir to combine.
Sprinkle the remaining cheese over the top.
Cook on high for 3-4 hours or low for 6-7 hours. You want the potatoes to be tender, and not mushy.
Crockpot Cheesy Sausage and Potato Casserole
Crockpot Cheesy Sausage and Potato Casserole is a comforting, hands-off meal made with hearty sausage, tender potatoes, and plenty of melted cheese. Everything slowly cooks together into a rich, creamy dish with bold flavor.
Ingredients
- 1 - 28 oz bag (frozen) Potatoes O’Brien with Onions and Peppers
- 12 oz package beef smoked sausage, cut into 1 inch pieces
- 8 oz cheddar cheese, shredded - divided
- 10.5 oz can condensed cream of mushroom soup
- ½ cup sour cream
- ½ tsp salt
- ½ tsp pepper
Instructions
- Grease the crockpot.
- Cut the smoked sausage into 1 inch pieces.
- Add the potatoes, smoked sausage and 1 ½ cups of the cheese to the crockpot and gently toss together.
- In a small bowl, mix the condensed soup, sour cream, salt and pepper. Pour the mixture over the ingredients inside the crockpot. Stir to combine.
- Sprinkle the remaining cheese over the top.
- Cook on high for 3-4 hours or low for 6-7 hours. You want the potatoes to be tender, and not mushy.
