1 tablespoon olive oil
4 large Italian sausages (mild or hot), removed from casing
1/2 pound green beans, washed and trimmed
1 cup mushrooms, sliced
2 mini bell peppers (or one whole), red or orange, sliced
3 garlic cloves, minced
2 10-ounce cans cream of mushroom soup
1/4 cup butter, melted
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Set a large frying pan over medium heat. Add olive oil and allow the oil to get hot, as well. When hot, add pieces of the sausage that has been removed from casing.
Cook the sausage, tossing regularly, until it is no longer pink, about 5 minutes. Place directly in 6-quart slow cooker.
Add the green beans, mushrooms and bell pepper to the slow cooker.
Combine the garlic, cream of mushroom soup, butter and dried oregano in a large bowl. Pour over ingredients in slow cooker.
Season the contents of the slow cooker with salt and pepper and stir to combine everything.
Place the lid on slow cooker and cook on low for 6 hours or on high for 2-1/2 hours.