This slow cooker Amish sausage casserole is the kind of hearty, no-fuss supper that has seen many a busy day through to a comfortable evening at my house. It leans on the old Midwestern habit of stretching simple ingredients into something that feeds both body and soul: farm potatoes, smoked sausage, a can of soup, a splash of milk, and a little cheese. You simply layer raw sliced potatoes in the slow cooker, tuck smoked sausage right over the top, pour on a creamy mixture, and let it putter away while you go about your day. It reminds me of the casseroles the church ladies used to bring to potlucks—humble, filling, and always the first pan scraped clean.
I like to serve this casserole straight from the slow cooker with a big spoon, alongside a simple green vegetable—steamed green beans or buttered peas fit right in with its country roots. A crisp lettuce salad with a tangy vinaigrette helps cut through the richness. Warm dinner rolls or a slice of crusty bread are perfect for soaking up the creamy sauce. If you want to stretch the meal even further, add a bowl of applesauce or sliced fresh apples on the table; that sweet, cool bite plays nicely against the smoky sausage and tender potatoes.
Slow Cooker Amish Sausage & Potato CasseroleServings: 6
Ingredients
2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
1 pound smoked sausage or kielbasa, sliced into 1/4-inch rounds
1 (10.5-ounce) can cream of mushroom soup
1 cup milk (whole or 2%)
1 1/2 cups shredded cheddar cheese, divided
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker with butter or nonstick spray so the potatoes don’t stick.
Peel the potatoes and slice them into thin rounds, about 1/8 to 1/4 inch thick, so they cook through evenly.
Spread half of the raw sliced potatoes in an even layer on the bottom of the slow cooker, letting them overlap slightly, just like you would for a scalloped potato dish.
Layer half of the sliced smoked sausage evenly over the potatoes, letting the rounds cover most of the surface. This is that cozy moment when your hands are just laying sausage slices over the pale potato rounds in the crock on the speckled countertop.
Sprinkle about 1/2 cup of the shredded cheddar cheese over the sausage layer.
Repeat with the remaining potatoes in an even layer, then the remaining smoked sausage on top, followed by another 1/2 cup of shredded cheddar cheese.
In a medium bowl, whisk together the cream of mushroom soup and the milk until smooth and pourable.
Slowly pour the soup-and-milk mixture evenly over the layered potatoes and sausage, letting it seep down into the gaps. Gently jiggle the slow cooker or nudge a spoon down the sides to help it settle, but don’t stir.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 3 1/2 hours, until the potatoes are very tender when pierced with a fork and the edges are bubbly.
During the last 15 to 20 minutes of cooking, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top, cover again, and let it melt into a soft, gooey blanket.
Once done, turn the slow cooker to WARM and let the casserole sit for about 10 minutes to settle before serving. Spoon into bowls, making sure each serving has some of the creamy potatoes, smoky sausage, and melted cheese.
Variations & Tips
You can nudge this simple Amish-style casserole in a few directions without losing its spirit. If you don’t care for cream of mushroom soup, cream of chicken or cream of celery both work nicely and keep it to five ingredients. For a little extra color and sweetness, tuck a handful of thinly sliced onion between the potato and sausage layers, or scatter some frozen peas over the top in the last half hour of cooking—just know that technically adds another ingredient. Smoked sausage can be swapped for kielbasa, turkey sausage, or even a good-quality ring bologna, depending on what’s in your local store. Yukon Gold potatoes hold their shape a bit better, while russets give you a softer, almost mashed edge; both are fine, but slice them evenly so they cook at the same pace. If you like a crisper top, you can scoop the finished casserole into a buttered baking dish, add a little extra cheese, and run it under the broiler for a few minutes. Leftovers reheat well in a covered dish in the oven or in a skillet with a splash of milk to loosen the sauce—my grandchildren swear it’s even better the next day.
