Crockpot Sausage Casserole
A comforting one-pot dish combining browned sausage, tender vegetables, and pasta in a creamy tomato sauce, perfect for busy weeknights.
Ingredients
Main ingredients
- 1 pound sausage (Italian or any preferred type) spicy or sweet, depending on taste; can also use ground turkey or chicken
- 1 bell pepper, chopped red, yellow, or green
- 1 onion, chopped yellow or sweet onion works best
- 2 cups mixed vegetables (carrots, peas, corn) frozen is fine; no need to thaw
- 1 can (15 oz) diced tomatoes use drained if you prefer a thicker sauce
- 1 can (10.5 oz) cream of mushroom soup swaps: cream of chicken or celery
- 2 cups pasta (rotini or penne) short shapes trap sauce well; use gluten-free pasta if needed
- 1 cup chicken broth or vegetable broth for a milder flavor
- Salt and pepper to taste
- Italian seasoning to taste
- Grated cheese for topping (optional) mozzarella, cheddar, or Parmesan
Instructions
Preparation
- Heat a skillet over medium. Add the sausage and brown it, breaking it into pieces. Cook until no longer pink. Drain excess fat.
- Place the browned sausage in the crockpot. Add the chopped bell pepper and onion.
- Add the mixed vegetables, diced tomatoes (with some of their juices if you want more sauce), and cream of mushroom soup.
- Stir in the dry pasta and pour 1 cup of chicken broth over everything. Season with salt, pepper, and Italian seasoning.
- Mix well so the pasta is submerged as much as possible. Cover the crockpot.
Cooking
- Cook on low for 6–8 hours or on high for 3–4 hours. Check pasta starting at the minimum time; you want it tender but not mushy.
- If using cheese, sprinkle grated cheese on top just before serving so it melts but doesn’t get rubbery. Serve hot.
Notes
For firmer pasta, reduce cook time or add pasta halfway through. Cool leftovers quickly and store in airtight containers. Refrigerate for 3–4 days. To reheat, use microwave or stovetop with a splash of broth.