Slow Cooker Creamy Sausage Casserole
Ingredients:
2 tsp olive oil
4 sausages (pork, beef, chicken/turkey or veggie)
1 small onion, finely chopped
½ garlic clove, crushed (or ½ tsp garlic paste)
1 red pepper, finely chopped
200g tinned haricot beans, drained and rinsed (or baked beans with sauce rinsed off)
1 tsp smoked paprika
½ tsp dried oregano
1 tsp dried parsley
Pinch of ground black pepper
½ chicken stock cube (low sodium) (or vegetable stock cube)
500ml boiling water
2 tbsp cream cheese (or creme fraiche)
240g potatoes, peeled and chopped (or 100g brown wholegrain rice)
140g broccoli, cut into florets
Instructions:
Set the slow cooker to the browning setting and add the olive oil. Add the sausages and brown all over for about 5-7 minutes. If the slow cooker does not have a browning setting you can do this step in a frying pan or air fryer.
Once the sausages are browned, add the onions, garlic, red peppers, haricot beans, smoked paprika, oregano, parsley, black pepper and crumbled stock cube into the slow cooker. Stir well to combine.
Pour the boiling water into the slow cooker and stir everything together.
Put the lid on and cook for 3 hours on high, or 6 hours on low, until the sausages are cooked through and the sauce has thickened.
Once the cooking time is up, remove the sausages, slice them, and return them to the sauce along with the cream cheese. Stir until the cream cheese is combined.
Cook the potatoes in boiling water (or steamer) until tender, about 20 minutes (or cook the rice according to the instructions on the pack).
Steam or boil the broccoli florets for 3-5 minutes until tender.
When ready to serve, add the potatoes, casserole and broccoli to a bowl and enjoy!
Top Tip: If using a standard oven, preheat to 180°C (fan 160°C) and cook for approximately 1.5–2 hours. Check halfway through and stir if necessary to ensure the sausages cook evenly and the sauce thickens.