Crockpot Sausage Casserole Recipe

Crockpot Sausage Casserole with savory Italian sausage, tender vegetables, and a rich tomato base. Aromas of rosemary and garlic complement the hearty, warm textures.

June Arthurs
June 24, 2025
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Slow Cooker Sausage Casserole

Ingredients

  • 2.5 lbs Italian sausage links
  • 1 tablespoon dried parsley
  • 1 teaspoon dried rosemary
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 carrots, chopped
  • 2 bell peppers, diced
  • 1 large sweet onion, chopped
  • 6 garlic cloves, minced
  • 1 cup tomato purée
  • 1 (15-ounce) can diced tomatoes
  • 1.5 cups water
  • 4 chicken bouillon cubes
  • 1 bay leaf
  • Pinch of sugar
  • 12 ounces uncooked pasta

Slice and Season the Sausage

Slice 2.5 pounds of Italian sausage into ½-inch rounds.

In a large skillet over medium–high heat, warm 1 tablespoon of olive oil.

Add the sausage slices, 1 tablespoon dried parsley, 1 teaspoon dried rosemary, 1 teaspoon onion powder, 1 teaspoon granulated garlic, 1 teaspoon salt, and ½ teaspoon black pepper.

Sauté for about 5 minutes until the sausage is lightly browned.

Deglaze the Pan

Turn off the heat and pour in ¼ cup of cool water.

Using a wooden spoon, scrape up any browned bits from the bottom of the skillet.

Load the Slow Cooker

Transfer the sausage and all pan drippings to the slow cooker.

Add 4 chopped carrots, 2 diced bell peppers, 1 chopped onion, 6 minced garlic cloves, 1 (15-ounce) can of diced tomatoes, 1 cup tomato purée, 1.5 cups water, 4 chicken bouillon cubes, 1 bay leaf, and a pinch of sugar.

Stir to combine.

Slow-Cook

Cook on LOW for 8 hours or on HIGH for 4 hours.

Add the Pasta

Thirty minutes before serving, stir in 12 ounces of uncooked pasta and continue cooking until the pasta is tender.

Finish & Serve

Discard the bay leaf.

Serve hot, or refrigerate for up to 7 days.

Crockpot Sausage Casserole

Crockpot Sausage Casserole with savory Italian sausage, tender vegetables, and a rich tomato base. Aromas of rosemary and garlic complement the hearty, warm textures.
prep time20 minutes
cook time4 hours
total time4 hours 20 minutes
Slow Cooker Sausage Casserole
Print Recipe

Ingredients

  • 2.5 lbs Italian sausage links
  • 1 tablespoon dried parsley
  • 1 teaspoon dried rosemary
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 carrots, chopped
  • 2 bell peppers, diced
  • 1 large sweet onion, chopped
  • 6 garlic cloves, minced
  • 1 cup tomato purée
  • 1 15-ounce can diced tomatoes
  • 1.5 cups water
  • 4 chicken bouillon cubes
  • 1 bay leaf
  • Pinch of sugar
  • 12 ounces uncooked pasta

Instructions

  • Slice 2.5 lbs Italian sausage into ½-inch rounds.
  • In a large skillet over medium–high heat, warm 1 tablespoon olive oil.
  • Add sausage, 1 tablespoon dried parsley, 1 teaspoon dried rosemary, 1 teaspoon onion powder, 1 teaspoon granulated garlic, 1 teaspoon salt, and ½ teaspoon black pepper. Sauté until lightly browned, about 5 mins.
  • Turn off heat and pour in ¼ cup cool water. Scrape up any browned bits.
  • Transfer sausage and drippings to slow cooker. Add 4 chopped carrots, 2 diced bell peppers, 1 chopped onion, 6 minced garlic cloves, 1 can diced tomatoes, 1 cup tomato purée, 1.5 cups water, 4 chicken bouillon cubes, 1 bay leaf, and a pinch of sugar. Stir to combine.
  • Cook on LOW for 8 hours or on HIGH for 4 hours.
  • Thirty mins before serving, stir in 12 ounces uncooked pasta and cook until tender.
  • Discard bay leaf. Serve hot, or refrigerate for up to 7 days.