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Summer Kick Off Giveaway – May 20, 2013
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Slow Cooker Recipe
Sausage Comfort Casserole
We have been writing a lot about cold weather comfort foods recently, but it’s just that time of year. We are all looking forward to warmer days and flower buds. But, in the meantime, we still have cold nights and the desire for hearty casseroles.
Here is another comfort casserole that we found appealing for this time of year.
Sausage Comfort Casserole
Fix-It and Forget-It 5-Ingredient Favorites, page 150
Makes 6-8 servings
Prep. Time: 30 minutes
Cooking Time: 4-8 hours
Ideal slow cooker size: 4- to 5- qt.
2 lbs. beer brats, or spicy sausage, divided
2 14-oz. cans chicken broth, divided
3 lbs. potatoes, sliced ¼” thick, divided
2 large onions, thinly sliced, divided
6 oz. sharp cheddar cheese, shredded, divided
Salt and pepper, optional, divided
1. Spray slow cooker with non-stick cooking spray.
2. Brown sausage in a non-stick skillet until browned on all sides.
3. Meanwhile, pour 1 cup chicken broth into slow cooker. Spread one-third of the potatoes on the bottom of the slow cooker. Sprinkle with salt and pepper if you wish.
4. Then layer in one-third of the onions, one-third of the sausage, and one-third of the cheese.
5. Repeat the potato, salt and pepper if you wish, onion, sausage, and cheese layers 2 more times.
6. Pour the remaining chicken broth over top.
7. Cover and cook on Low 8 hours, or on High 4 hours, or until potatoes and onions are done to your liking.
Tip: Do not stir but check potatoes to make sure they are finished, but not overcooked.
I use hamburger and pour a can of veg-all over it. I will have to try this. Thanks.
Sounds wonderful! Have a question….do you cut The brats up or leave them whole?
Looks like you can use bulk sausage?
Thank for the question! You can use bulk sausage which should be browned in a skillet before cooking in the slow cooker. Links also work and those should be cut up for the recipe.
I am going to try it with cauliflower instead of potato since i am on a low-carb. Hope it works. Cooking time will be less.
Gail: I’m not on a low-carb diet, but I am on a low potassium diet and Cauliflower may just work for me. Thanks!>
Is there a nutritional breakdown for this recipe?
Made this on Thursday; my husband and I agree that we like it, but it seems a bit bland. Any suggestions on how to give it a little “oomph”?
> What kind of sausage did you use? You might want to try something like chorizo or maybe an italian sauage (mild or hot). That should add some “oomph” to it. You could also substitute crushed red pepper flakes for the black pepper or even add some hot sauce to the table when serving. Other ideas include adding paprika to the onions when you saute them, or try a different type of cheese.
I like this, but think I will add some sliced peppers to it!
Was wondering what I was going to make for supper tonight and this is it! Only, for an unusual kick, I’m using skinless Polska Kielbasa because I don’t have any other sausage in the house. Still browning it off because my boys like color on their meat. Also using 4 cheese Mexican instead of the sharp Cheddar because I ran out of it and haven’t gone shopping for more. Thanks for this!
> It came out fantastic using the Polska Kielbasa and veg broth! Will be making it again and trying different types of sausage.