Slow Cooker Autumn Sausage Casserole
Cozy up to the flavors of fall with this Slow Cooker Autumn Sausage Casserole, a hearty and wholesome dish that’s packed with seasonal ingredients. Tender Italian sausage links are nestled among a medley of butternut squash, Yukon Gold potatoes, carrots, and a crisp apple, all slow-cooked to perfection in a fragrant broth of chicken stock, apple cider, and warming herbs like thyme and rosemary. The sautéed garlic and onion infuse every bite with savory depth, while the Dijon mustard adds a subtle tangy kick. With just 20 minutes of prep time and the ease of slow cooking, this casserole is a must-try for busy weeknights or cozy gatherings. Serve it with fresh parsley for a vibrant finish and enjoy the quintessential taste of autumn comfort. Perfect for a fall dinner, this recipe is a soul-warming crowd-pleaser!
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Recipe Information
Ingredients
- 6 Italian sausage links (mild or spicy)
- 4 cups Butternut squash (peeled, seeded, and cubed)
- 2 cups Yukon Gold potatoes (cut into bite-sized pieces)
- 2 cups Carrots (peeled and sliced into 1/2-inch pieces)
- 1 Apple (such as Honeycrisp or Granny Smith, peeled, cored, and chopped)
- 1 Yellow onion (diced)
- 3 Garlic cloves (minced)
- 1.5 cups Chicken stock
- 0.5 cups Apple cider
- 2 tablespoons Dijon mustard
- 2 teaspoons Thyme leaves (fresh, or 1 teaspoon dried)
- 1 teaspoon Rosemary (fresh, finely chopped, or 1/2 teaspoon dried)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Flat-leaf parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat. Brown the sausage links on all sides for about 5 minutes (they don't need to be fully cooked). Remove from the skillet and set aside.
In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and just softened.
Layer the butternut squash, potatoes, carrots, and apple in the bottom of a slow cooker.
Add the sautéed onion and garlic on top of the vegetables.
Nestle the browned sausage links on top of the vegetables and aromatics in the slow cooker.
In a medium mixing bowl, whisk together the chicken stock, apple cider, Dijon mustard, thyme, rosemary, salt, and black pepper.
Pour the liquid mixture over the sausage and vegetables in the slow cooker.
Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the vegetables are tender and the sausage is fully cooked.
Before serving, taste the casserole and adjust seasoning with additional salt or pepper if needed.
Garnish with chopped flat-leaf parsley before serving.
Nutrition Facts
Calories |
2851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.1 g | 191% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 6716 mg | 292% | |
| Total Carbohydrate | 297.5 g | 108% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 73.0 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 946 mg | 73% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 8663 mg | 184% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
