Slow Cooker Harvest Sausage And Vegetable Casserole Recipes

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SLOW-COOKER WINTER ROOT VEGGIE AND SAUSAGE CASSEROLE



Slow-Cooker Winter Root Veggie and Sausage Casserole image

Come home to this herbed root vegetables and smoked sausage casserole that's slow cooked for a filling dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h20m

Yield 6

Number Of Ingredients 12

1 large baking potato, cut into 1/2-inch cubes
1 large dark-orange sweet potato, peeled, cut into 1/2-inch cubes
2 medium carrots, sliced
1 medium parsnip, sliced
1 medium onion, chopped
1 lb. smoked sausage, sliced
1 (14 1/2-oz.) can ready-to-serve chicken broth
1 (14.5-oz.) can chunky tomatoes with garlic and Italian herbs, undrained
2 teaspoons sugar
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/4 cup chopped fresh parsley

Steps:

  • In 3 1/2 to 4-quart Crock-Pot® Slow Cooker, combine all ingredients except parsley; mix well.
  • Cover; cook on low setting for 7 to 9 hours.
  • Just before serving, stir in parsley.

Nutrition Facts : Calories 430, Carbohydrate 29 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 serving, Sodium 1520 mg, Sugar 8 g

SLOW-COOKER SAUSAGE CASSEROLE



Slow-cooker sausage casserole image

You can use your favourite type of sausages to make this family-friendly slow-cooker casserole. Serve it over pasta, in baked potatoes or with bread

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 4h20m

Number Of Ingredients 11

2 red onions , finely chopped
1 celery stick , finely chopped
1-2 tbsp rapeseed oil
4 carrots , cut into fat pieces
12 chipolatas , each halved
1 sweet potato , peeled and cut into chunks
400g tin tomatoes
1 tbsp tomato purée or tomato and veg purée
1 thyme sprig
1 rosemary sprig
1 beef stock cube or stock pot

Steps:

  • Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
  • Brown the sausages all over in the same frying pan - make sure they get a really good colour because they won't get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
  • Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don't add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

Nutrition Facts : Calories 449 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium

SLOW-COOKER HARVEST SAUSAGE AND VEGETABLE CASSEROLE



Slow-Cooker Harvest Sausage and Vegetable Casserole image

A zippy mustard sauce nicely coats tender pieces of colorful vegetables and smoked turkey sausage.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h20m

Yield 4

Number Of Ingredients 8

3 tablespoons zesty Italian dressing
1 tablespoon Dijon mustard
2 medium unpeeled potatoes, cut into 1-inch slices (2 cups)
2 medium onions, sliced (1 1/2 cups)
2 medium carrots, cut into 1-inch slices (1 cup)
2 cups chopped green cabbage
1 ring (1 lb) fully cooked smoked turkey sausage, cut into 1-inch slices
1 can (14.5 oz) diced tomatoes with green pepper, celery and onion, undrained

Steps:

  • In small bowl, mix dressing and mustard. In 3 1/2- to 4-quart slow cooker, arrange potato slices in even layer; drizzle with one-third of the dressing mixture. Arrange onion slices on potatoes; drizzle with one-third of the dressing mixture. Top with carrots and cabbage; drizzle with remaining dressing mixture.
  • Arrange sausage slices on vegetables. Pour tomatoes in even layer over sausage.
  • Cover; cook on Low heat setting 7 to 8 hours.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1630 mg, Sugar 13 g, TransFat 0 g

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