Slow Cooker Autumn Sausage Casserole Recipes

SLOW-COOKER SAUSAGE CASSEROLE

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.

AUTUMN SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage, apple, onion and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. , Transfer to a greased 2-qt. baking dish. Cover and bake 25-30 minutes or until heated through.

SLOW COOKER AUTUMN SAUSAGE CASSEROLE

Steps:

• The Directions.
• The amount of ingredients fit nicely in a 4 quart crockpot. I'd say this comfortably feeds a family of 4-5 with a bit of leftovers. If you have a large family or teenagers, add more rice and sausage. It's a pretty easy recipe to adapt to your needs.
• If you are going to use uncooked pork sausage, I'd recommend browning on the stove top, and draining before adding to the crockpot.
• Otherwise, dump all the ingredients into the crock, and stir well.
• Cover and cook on low for 5-7 hours, or on high for 3-4. You're really only heating through, and allowing the vegetables to soften.
• This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates.