Slow Cooker Harvest Sausage And Vegetable Casserole Food

SLOW-COOKER HARVEST SAUSAGE AND VEGETABLE CASSEROLE

Steps:

• In small bowl, mix dressing and mustard. In 3 1/2- to 4-quart slow cooker, arrange potato slices in even layer; drizzle with one-third of the dressing mixture. Arrange onion slices on potatoes; drizzle with one-third of the dressing mixture. Top with carrots and cabbage; drizzle with remaining dressing mixture.
• Arrange sausage slices on vegetables. Pour tomatoes in even layer over sausage.
• Cover; cook on Low heat setting 7 to 8 hours.

SLOW-COOKER BREAKFAST SAUSAGE CASSEROLE

Steps:

• Cook the sausage in a large nonstick skillet over medium-high heat until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the sausage to a bowl to cool slightly and discard any fat left behind in the skillet.
• Coat the insert of a 6-quart slow cooker with cooking spray. Layer half of the hash brown potatoes with half the sausage. Toss the bell peppers with the Cheddar, red onion and 1 cup of the mozzarella. Layer half the mixture over the sausage, then repeat the layering with the remaining potatoes, sausage and vegetable-cheese mixture.
• Whisk the eggs, milk, paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes.
• Sprinkle with sliced scallions and serve with hot sauce and ketchup.

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.

SAUSAGE & VEGETABLE CASSEROLE

Steps:

• Pre-heat oven to 180°C.
• Fry the sausages until browned. Chop into chunky pieces and set aside.
• Fry the onion and bacon until the onion is soft.
• Into a large casserole combine all of the ingredients and mix until well combined.
• Bake uncovered for 30 minutes.
• Stir in the parsley and serve.

SLOW COOKER SAUSAGE BREAKFAST CASSEROLE RECIPE

Steps:

• Spray a 6 quart slow cooker with nonstick cooking spray (you cannot make this recipe in a smaller crock pot because it won't fit). Layer 1/2 of the potatoes on the bottom of slow cooker.
• Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.
• Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.
• Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
• Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!