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This Slow Cooker Sausage Casserole is not only mouthwatering but it’s easy to make and all made in one pan, or in the crockpot. A cozy, hearty meal the entire family will request! Chock full of veggies and simmered in a flavorful broth.
Why Make Sausage Casserole
This Sausage Casserole is a mix between a thick stew and a casserole. It’s a great dish that will warm you up and keep the family full.
- Meal Prep Friendly.
- Customizable.
- Easy Clean Up.
- Make in a Skillet or the Crockpot!
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Sausages. I use beef sausage from a local store, you can use any style of sausage (pork, chicken or beef) that you enjoy.
- Bell Peppers. Any color will work.
- Cabbage. This adds nutrition and crunch.
- Onions & Garlic. This adds aromatics and flavor.
- Seasonings. Salt, pepper, paprika will be used.
- Beef Broth. This adds lots of flavor and moisture to the casserole.
- White Beans. Canned white bean work.
- Marinara Sauce. I used jarred marinara.
- Instant Rice. The rice soaks up excess liquid and really makes the dish more like a casserole.
- Fresh Parsley. Optional for garnish.
Recipe Variations
- Cook it in a skillet. You can have this recipe done in 30 minutes if needed. We prefer the slow cooker method, but the skillet version is darn good as well! Instructions are in the recipe card below.
- Make it low carb. You can skip the rice and the beans if you want. The dish will be more like a stew and a little more liquidity without the two but still great!
Steps To Make Slow Cooker Sausage Casserole
- Step One. Prepare all the ingredients. Add the sausage to the bottom of the slow cooker, next add onions, garlic, peppers, broth, seasonings and marinara. Add the cabbage to the top of the slow cooker.
- Step Two. Cook on high for 4 hours, low for 6 hours. About 30 minutes before the cook is finished, add the instant rice and white beans. This will thicken things up.
- Step Three. Serve! Garnish with fresh parsley (optional)
Recipe Tips
- You can cook this for 4-6 hours. You can’t really overcook the dish, however the rice and beans shouldn’t be added too early or they will get mushy.
- Store leftovers in an airtight container. Keep in the fridge for up to 5 days or freeze for up to 3 months.
- Add as many veggies as you’d like! This dish is very customizable.
Recipe Pairings
Slow cooker sausage casserole is a hearty meal to enjoy. You can pair it with Air Fryer Garlic Bread, or Dinner Rolls. It also goes great with a Simple green Salad if you’d like something on the lighter side.
Recipe FAQs
Is Sausage Casserole Gluten Free?
Yes, this recipe is gluten free.
What sausage is best for slow cooker sausage casserole?
Please use whatever sausage you prefer and enjoy. I like to use beef sausage or pork but chicken will also work.
Other Slow Cooker Meals
Slow Cooker Sausage Casserole
This Slow Cooker Sausage Casserole is not only mouthwatering but it's easy to make and all made in one pan, or in the crockpot. A cozy, hearty meal the entire family will request! Chock full of veggies and simmered in a flavorful broth.
Equipment
- 6 qt slow cooker or large skillet if cooking that way
Ingredients
- 5-6 sausage links, sliced, beef, pork or chicken will work
- 2 small bell peppers, chopped
- ½ cup onion, diced
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika
- 2 cup beef broth, *low sodium if needed
- 1½ cup marinara sauce
- 2 cups cabbage, chopped
- 1 15 oz can white beans, drained
- 1 cup instant rice
- fresh parsley, chopped, optional
Instructions
- Prepare all the ingredients. Add the sliced sausage to the bottom of the slow cooker, next add onions, garlic, peppers, broth, seasonings and marinara. Add the cabbage to the top of the slow cooker.
- Cook on high for 4 hours, low for 6 hours. About 30 minutes before the cook is finished, add the instant rice and white beans, gently stir them in. This will thicken things up once they cook down.
- Serve! Garnish with fresh parsley (optional)
- If cooking in a skillet: Spritz the skillet with oil, sauté peppers and onions with seasoning. Once they soften, add the sliced sausage and brown it with the veggies, add garlic in last. Deglaze the pan with the broth, add the marinara and stir. Bring it to a simmer, add cabbage. Once the cabbage is cooked down a bit into the broth, stir in the instant rice. Simmer for about 5-7 minutes. Turn the heat off and cover the skillet. Let it sit for 10-15 minutes. Once the rice is softened and cooked, serve.
Notes
- You can cook this for 4-6 hours. You can’t really overcook the dish, however the rice and beans shouldn’t be added too early or they will get mushy.
- Store leftovers in an airtight container. Keep in the fridge for up to 5 days or freeze for up to 3 months.
- Add as many veggies as you’d like! This dish is very customizable
Nutrition
Serving: 1.25 cup of casserole | Calories: 503kcal | Carbohydrates: 26g | Protein: 23g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 1892mg | Potassium: 818mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1701IU | Vitamin C: 70mg | Calcium: 62mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Hearty and yummy! Hope you guys like it. Xoxo