Well, howdy there! Let’s talk about this here slow cooker sausage and potato casserole. I ain’t no fancy chef, ya hear? But I can sure make a mean casserole, and this one’s a real winner, especially when you’re tired and just don’t wanna fuss too much in the kitchen.
First off, you gotta get yourself some sausages. I like the Italian kind, the spicy ones, ya know? Gives it a little kick. But you use what you like, sweet ones, plain ones, it don’t matter much. Just get some good sausages, that’s all. Cut ’em up into bite-sized pieces, not too big, not too small, just right, like you would for a kid to eat.
Then, potatoes. Gotta have potatoes. I use them russet ones, the brown ones, ‘cause they hold up good in the slow cooker. Wash ‘em good, no one wants to eat dirt, and then peel ‘em, unless you like the skins on, then keep ‘em. Cube ‘em up, kinda like the sausage pieces, so everything cooks even. Don’t make ‘em too tiny though, or they’ll turn to mush, and nobody wants mushy taters, isn’t it?
Now, some folks like to add onions, and I reckon that’s a good idea. Chop up an onion, any kind will do, and toss it in. Adds a little flavor, you know? Some folks add peppers too, the bell pepper kind, green, red, yellow, whatever you got. Chop ‘em up too and throw ‘em in. Makes it colorful, like a rainbow on your plate. But if you ain’t got none, don’t worry. It will still taste mighty fine.
- Sausage, cut up
- Potatoes, cubed
- Onion, chopped (if you want)
- Peppers, chopped (if you want)
Then, you gotta season it up. Salt, pepper, that’s a must. But don’t go crazy, you can always add more later. I like to throw in some garlic powder, onion powder, maybe a little paprika for color. You know, whatever you got in your spice cabinet. Just don’t use too much, or it’ll taste like dirt, just a little pinch here and there.
Now, the secret ingredient, the thing that makes it all come together: cream of something soup. Cream of mushroom, cream of chicken, cream of celery, whatever you got in the pantry. Just dump a couple cans in there, it makes it all creamy and gooey, and that’s what you want in a casserole. It should be thick like my gravy, that’s when you know it will be good.
Then, you just dump it all in the slow cooker. Sausage, potatoes, onions, peppers, seasonings, soup, the whole shebang. Stir it up good, make sure everything’s coated in that creamy soup, just like how my grandkids want their pasta all saucy, and put the lid on. Cook it on low for about six to eight hours, or on high for three to four hours. You’ll know it’s done when the potatoes are tender and the sausage is cooked through.
And that’s it! Slow cooker sausage and potato casserole. It ain’t fancy, but it’s good, hearty food, the kind that sticks to your ribs. Perfect for a cold night, or a busy weeknight, or whenever you just don’t feel like cooking much. Serve it up with some bread, maybe some cornbread, and you got yourself a meal. It’s easy peasy, and even a young’un can make it, that’s how simple it is. You all should try it sometime, you won’t be disappointed, I swear on my mama’s grave.
Optional stuff: Some folks like to add cheese, and I ain’t gonna argue with that. Shredded cheddar, Monterey Jack, whatever you like. Toss it on top during the last half hour of cooking, or sprinkle it on after it’s done. Melts all nice and gooey, makes it even better. Some folks also add a little bit of milk or chicken broth to make it saucier. It’s up to you, really. You can make it your own, that’s the beauty of a casserole.
So, there you have it. My recipe for slow cooker sausage and potato casserole. Go on now, make it yourself. And don’t forget to tell your friends how good it is. Maybe they’ll even bring you some dessert next time they visit.
Tags: [slow cooker, sausage, potato, casserole, easy recipe, dinner, comfort food, one-pot meal, weeknight dinner]
