- Use a 5–6 quart slow cooker so everything cooks evenly.
- Layer smartly by adding the quinoa on top—keeps it fluffy and prevents sticking.
- Adjust liquid as needed with a splash of broth or sauce if you prefer it saucier.
- Add peas at the end so they stay bright and not mushy.
- Let it rest 5–10 minutes before serving to help the quinoa absorb extra liquid.
Slow Cooker Sausage Casserole
Slow Cooker Sausage Casserole is a true dump-and-go meal loaded with sausage, quinoa, veggies, and creamy white beans.t's basically all the things that make little bellies happy and keep parents sane on busy nights.
Equipment
Ingredients
- 1 pound sausage, sliced
- 1 small onion, sliced
- 2 bell peppers, chopped
- 1 cup quinoa
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 1 1/2 cups favorite tomato sauce
- 1 cup low-sodium broth (chicken, beef, or vegetable)
- 15 ounce white beans, rinsed and drained
- 1 cup frozen peas
Instructions
- Lightly grease the insert of your slow cooker to prevent sticking. Add all the ingredients except the frozen peas directly into the slow cooker. Give everything a good stir to combine — no need to brown the sausage first!
- Cover and cook on low for 6–7 hours or high for 3–4 hours. In the last 10 minutes of cooking, stir in the frozen peas. They’ll cook through quickly and add a pop of color and sweetness.
- Give it a good stir and garnish with chopped parsley or a sprinkle of cheese, and serve warm.
Notes
Nutrition
Calories: 628kcal | Carbohydrates: 78g | Protein: 39g | Fat: 20g | Sodium: 1691mg | Potassium: 1511mg | Fiber: 15g | Sugar: 12g | Vitamin A: 3199IU | Vitamin C: 102mg | Calcium: 162mg | Iron: 9mg
Like this recipe? Rate and comment below!