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Last Updated on September 28, 2021 by Jess
I never utilize the slow cooker as often as I should. To the extent that I actually have a Pinterest board called, “Crockpot: Not Used Enough at My House.” What can I say? It’s fun to create silly names on Pinterest, right? That being said, once I pull out the slow cooker, I am all over it for a week or so. This week I began with making some crockpot applesauce. Then I roasted a ham (so easy!). Since my clean slow cooker was still on my counter, I decided to throw this little ditty together for dinner: Slow Cooker Italian Sausage Casserole.
To me, this recipe has a “hot dish” feel about it. Never heard of Hot Dish? It’s the Midwest comfort food; A term used for casseroles that have a starch, a protein, and some vegetables, especially in Minnesota. Some may say it is even the state food in Minnesota. Often, the starch is a tater tot. Because of this, my husband told me I couldn’t name it a hot dish. We are also die hard Wisconsinites, so that may be why he declared it a casserole instead 😉 Want to learn more about hot dish and its history? Check it out here!
But really, does the name matter?
Regardless of the name, this slow cooker Italian sausage casserole has comfort food written all over it. With many people working from home during this pandemic, it’s a great recipe that can be prepared mid afternoon with minimal prep work. If you have followed me much at all, you know I love to sneak extra vegetables in all I cook and this is no exception. This slow cooker Italian sausage casserole is chuck full of fresh vegetables that are kid friendly. My kids not only went for seconds, but thirds. They requested it for lunch when it was leftover day. That’s a big win, right?
Perhaps the best part is the minimal dishes that are created. I don’t know about you, but I love being able to minimize the clean up part of cooking and this recipe helps you do that. Ready to start your prep and have a fantastic dish for dinner tonight? Let’s go!
Your Ingredients
- 1 pound ground Italian sausage
- 1 white onion, chopped
- 2 cups zucchini, chopped (about 1 medium)
- 1 sweet pepper, chopped (any color)
- 2 cups button mushrooms, chopped
- ½ tablespoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- black pepper, to taste
- ¼ teaspoon red pepper flakes, if you like a little kick
- 2 15 ounce cans diced tomatoes (I used Italian seasoned. If you don’t have them on hand, add a little more spice, if you’re so inclined)
- 1 15 ounce can tomato sauce
- 2-3 cups water
- 12 ounces tri color rotini, uncooked
- 2 cups Italian blend shredded cheese
- ½ cup grated Parmesan
Your Steps to Slow Cooker Italian Sausage Casserole
In a large skillet, brown sausage. To this, add chopped sweet pepper, onion and garlic. Cook 3 minutes over medium heat. Add mushrooms, zucchini, oregano, basil, black pepper, and red pepper flakes (if using). Cook an additional 3 minutes, stirring often.
From here, transfer sausage and vegetable mixture into your slow cooker. Add diced tomatoes (undrained) and tomato sauce. Cook on low for 5-6 hours to allow all those flavors to mingle. Approximately 35-45 minutes before you would like to eat, add water, rotini, and cheeses. Stir. Turn the slow cooker to high and cook for 35-45 additional minutes, checking the noodles for your desired texture.
A complete meal right in your bowl: protein, vegetables, and a starch. A hot dish that will warm your belly and your soul. The perfect comfort food.
Diced and browned. Add the tomatoes! Cook it up! Comfort food at its finest.
Tools of the Trade
I may or may not have about 5 slow cookers, but who is counting?
I ADORE flexible cutting boards and are my go to anytime I have to cut anything.
This is honestly my favorite knife we own. My mom broke mine once cutting candy. I had to immediately buy a new one!
Looking for other dinner inspiration? Check out my cooking page below!
Slow Cooker Italian Sausage Casserole
Equipment
Ingredients
- 1 pound ground Italian sausage
- 1 white onion chopped
- 2 cups zucchini chopped (about 1 medium)
- 1 sweet pepper chopped (any color)
- 2 cups button mushrooms chopped
- ½ tablespoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- black pepper to taste
- ¼ teaspoon red pepper flakes if you like a little kick
- 2 15 ounce cans basil garlic, and oregano diced tomatoes, undrained
- 1 15 ounce can tomato sauce
- 2-3 cups water
- 12 ounces tri color rotini uncooked
- 2 cups Italian blend shredded cheese
- ½ cup grated Parmesan
Instructions
- In a large skillet, brown sausage.
- Add chopped sweet pepper, onion and garlic. Cook 3 minutes over medium heat.
- Add mushrooms, zucchini, oregano, basil, black pepper, and red pepper flakes (if using). Cook an additional 3 minutes, stirring often.
- Transfer sausage and vegetable mixture into your slow cooker.
- Add diced tomatoes (undrained) and tomato sauce.
- Cook on low for 5-6 hours (or 3 hours on high) to allow all those flavors to mingle.
- Approximately 35-45 minutes before you would like to eat, add water, rotini, and cheeses. Stir. Turn the slow cooker to high and cook for 35-45 additional minutes, checking the noodles for your desired texture.
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