Crock Pot Sausage & Red Potato Casserole
Looking for a hearty, flavor-packed meal that practically cooks itself? This Crock Pot casserole is bursting with savory sausage, tender red potatoes, sweet corn, fire-roasted tomatoes, and gooey melted cheese—all slow-cooked to perfection. It’s comforting, effortless, and sure to win hearts around the table.
Instead of the classic tater tots, this version uses baby red potatoes for a rustic, wholesome twist. Let’s dig in!
🛒 Ingredients (Serves 4–6)
Main Ingredients
- 1 lb ground Italian sausage
- 1 cup yellow onion, finely diced
- 1 tsp salt
- ½ tsp black pepper
- 1 lb baby red potatoes, thinly sliced
- 1 green bell pepper, diced
- 1 can (14.5 oz) kidney beans, drained and rinsed
- 1½ cups frozen corn
- 1 can (14.5 oz) fire-roasted tomatoes, undrained
- 2 tsp fresh garlic, minced
- ½ tsp chili powder
- 1 cup Colby-Jack cheese, shredded
- Fresh cilantro, for garnish
- Sour cream, for garnish
👩🍳 Step-by-Step Instructions
1️⃣ Sauté the Sausage
Heat a drizzle of oil in a Dutch oven over medium-high heat.
Add the sausage and onion, cooking until the sausage is browned and caramelized.
Season with salt and pepper, then remove from heat.
2️⃣ Build the Casserole
Transfer the sausage and onion mixture to your Crock Pot.
Add sliced potatoes, kidney beans, bell pepper, corn, fire-roasted tomatoes (with juice), garlic, and chili powder.
Stir gently until everything is well combined.
3️⃣ Slow Cook
Cover and cook on high for 2–4 hours or low for 4–6 hours, until the potatoes are tender and the flavors have melded together.
Sprinkle the shredded cheese over the top, cover again, and cook for another 10 minutes, until melted and bubbly.
4️⃣ Serve & Enjoy
Spoon into bowls and top with fresh cilantro and a dollop of sour cream, if desired.
Serve warm and enjoy this cozy, satisfying comfort meal!
