My Minnesota man is meat and potatoes down to his bones. When I go out of town, he doesn’t sit around missing me. He declares Sausage Week. Sausage every day, no exceptions, no vegetables invited.

I used to roll my eyes. Then I made this Crockpot Cheesy Sausage and Potato Casserole, and now I get it!

It’s everything a Midwestern guy dreams about in one slow cooker... smoky beef sausage, tender potatoes, and a whole lot of melted cheddar, all held together by that trusty can of cream of mushroom soup. You know the one. It’s been holding church potluck casseroles together since before any of us could see over the counter!

The best part? It starts with a bag of frozen Southern style Potatoes O’Brien, so the onions and peppers are already chopped for you! Ten minutes of prep, then the crockpot takes over and you go live your life. No peeling, no browning, no stack of pans waiting in the sink.

Now he gets a little taste of Sausage Week even when I’m home. Everybody wins!

Why You’ll Love This Recipe

• Dump and go easy. Ten minutes of hands-on time, then walk away.
• No thawing required. The potatoes go straight from the freezer bag into the crockpot.
• Budget friendly. One bag of potatoes, one package of sausage, one can of soup, and some cheese feeds four. Sparkle Without the Splurge, my friends.
• Old-fashioned comfort. Creamy, cheesy, and tastes like something off a handwritten recipe card from a church cookbook.
• Pantry and freezer staples. You may already have everything on hand.

Recipe Details

Servings: 4
Prep Time: 10 minutes
Cook Time: 3-7 hours

Ingredients

• 1 (28 oz) bag frozen Potatoes O’Brien with onions and peppers
• 1 (12 oz) package beef smoked sausage, cut into 1-inch pieces
• 8 oz cheddar cheese, shredded (divided)
• 1 (10.5 oz) can condensed cream of mushroom soup
• ½ cup sour cream
• ½ teaspoon salt
• ½ teaspoon pepper

What You’ll Need

• Slow cooker (we use our Instapot as slow cooker AND pressure cooker!)
• Cutting board
• Knife
• Small mixing bowl
• Measuring cups and spoons

Directions

Grease the crockpot.

Cut the smoked sausage into 1-inch pieces.

Add the frozen potatoes, smoked sausage, and 1½ cups of the cheese to the crockpot, and gently toss together.

Mix the condensed soup, sour cream, salt, and pepper in a small bowl. Pour the mixture over everything in the crockpot and stir to combine.

Sprinkle the remaining cheese over the top.

Cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are tender but not mushy.

Tara’s Tips

• Swap in kielbasa for Dad. My dad LOVED kielbasa, and he recently passed away. If you want to make this one his way, swap in a 12-14 oz kielbasa for the beef smoked sausage. It’s every bit as good and a little more garlicky. Dad, this one’s for you! 💛
• Don’t thaw the potatoes. Frozen is fine and keeps them from going mushy during the long cook.
• Check early the first time. Every crockpot runs a little different. Start checking at the low end of the cook time so your potatoes stay tender instead of turning into mashed potatoes. (Although nobody here would complain)
• Make cleanup even easier with a slow cooker liner.
• Shred your own cheddar if you have a minute. It melts creamier than bagged cheese.
• Soup swap: Not a mushroom fan? Cream of chicken or cheddar cheese soup works too.

What to Serve With It

This is a rich, cheesy main dish, so I like to pair it with something crisp or green to balance it out.

• Apple Cranberry Coleslaw. Crunchy, sweet, and tangy, so it cuts right through all that cheese.
• Old Fashioned Cheesy Broccoli Casserole. A cozy way to sneak something green onto a meat-and-potatoes table.
• Easy Jiffy Corn Casserole with Cranberries. Sweet, buttery, and made for a comfort food feast.

Love easy slow cooker dinners and smoked sausage? Try these next:

• Dump-and-Go Chicken Pasta Casserole, Crockpot Style
• BBQ Smoked Sausage Pasta Salad

Yield: 4

Crockpot Cheesy Potatoes with Smoked Sausage

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One of those easy crockpot meals that tastes like a church potluck classic!

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Ingredients

• 1 - 28 oz bag (frozen) Potatoes O’Brien with Onions and Peppers
• 12 oz package beef smoked sausage, cut into 1 inch pieces
• 8 oz cheddar cheese, shredded - divided
• 10.5 oz can condensed cream of mushroom soup
• ½ cup sour cream
• ½ teaspoon salt
• ½ teaspoon pepper

Instructions

1. Grease the crockpot. 
2. Cut the smoked assuage into 1 inch pieces.
3. Add the potatoes, smoked sausage and 1 ½ cups of the cheese to the crockpot and gently toss together.
4. In a small bowl, mix the condensed soup, sour cream, salt and pepper. Pour the mixture over the ingredients inside the crockpot. Stir to combine.
5. Sprinkle the remaining cheese over the top.
6. Cook on high for 3-4 hours or low for 6-7 hours. You want the potatoes to be tender, and not mushy.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 650Total Fat: 52gSaturated Fat: 22gUnsaturated Fat: 30gCholesterol: 124mgSodium: 1906mgCarbohydrates: 18gFiber: 1gSugar: 3gProtein: 26g

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 3-4 days.
• Reheat: Microwave individual portions, or warm the whole batch in a covered baking dish at 350°F until heated through. Stir in a splash of milk if the sauce has thickened.
• Freezer: It will keep for up to 2 months, but the potatoes and creamy sauce can get a little softer after thawing. It still tastes great, but it’s best fresh.

The Wrap-Up

Some recipes are fancy. This one is family. It’s cheesy, cozy, a little retro, and it tastes like every potluck table I’ve ever loved. Make it for the meat-and-potatoes person in your life, or make it for yourself on a night when you’re running on empty.

And if you make it with kielbasa, raise a forkful to my dad for me.