Cheddar Vegetable Sausage Casserole

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Cook Time 6 hrs
Temp Low

Here are all the recipes included in this week's crockin' Monday video.
*If freezing these meals before crocking (like in our video) add about 2 hours to your cook time!

Spicy Buffalo Chicken Sandwiches:
Ingredients:
4 Frozen chicken breasts
1 Package of Dry ranch dressing mix
1 Bottle buffalo wing sauce
2 Tablespoons of Butter

Directions:
Place frozen chicken breast in slow cooker. Add remaining ingredients and cook on high for 4 hours.

Little Meats and Gravy:
Submitted by Kathy Terian
Kathy’s family invented this recipe, which has been a favorite for many years.

Ingredients:
2 pounds chuck or stew beef, cut into 1/2-inch pieces
1 package onion soup mix
2 cans low-sodium cream of chicken soup
2 soup cans water

Directions:
Combine all ingredients in the slow cooker; stir. Cover and cook on LOW for 8–12 hours or on HIGH for 5–6 hours. Thicken, if desired, and serve over noodles, rice, or potatoes.

Dot's Blueberry Crisp:
Ingredients:
1 package of yellow cake mix
1 package frozen blueberries
1/2 cup of sugar
1 can crushed pineapple
pecans, chopped (desired amount)

Directions:
Mix first 4 ingredients together in your crock and top with pecans. Crock on high for 2 hours.

Cheddar Vegetable Sausage Casserole
This one-pot meal can be mixed up the night before. Just make sure the potatoes are covered with the soup so they don’t turn color.

Ingredients

  • 1 (10 oz) Package frozen mixed vegetables
  • 3 large potatoes diced
  • 2 Packages sausage, browned and sliced into pieces
  • 1 (10 oz) Can cheddar cheese soup
  • 1 (10 oz) Can cream of celery soup
  • 1 Cup shredded cheddar cheese

Directions

  1. Step One

    Mix all ingredients together and place in the slow cooker.

  2. Step Two

    Cook on LOW for 6 hours.

Crockin' Reviews Add Review
  1. Kristin R.

    Ok…two questions.

    1-Do I slice the sausage before I brown it?
    2- What about freezing after crocking it, not just this recipe but in general?

    I love the freezer tips. I’m not real good at when and how to freeze things.

    Thanks so much!

  2. sheryl

    Bridget, you could probably thin some nuked velveeta with a little milk to make a cheese soupy substitute.

  3. Faith

    Faith

    This was good. I used the Healthy Request versions of the soup which made it a little bit more soupy. That just left some more sauce to pick up with the Hawaiian rolls though that we had with it. Will definitely make again!

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  4. Kendra

    The recipe is great, however, my son is not a sausage fan, so the second time I made it substituted Hot Dogs for the Sausage and it was delicious!! My husband and I loved the recipe with the Sausage and Hot Dogs. Thanks!

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  5. Sarah

    Made this tonight and everyone loved. The only thing I will do differently next time is fry the sausage and add it right before the rest of the mixture is done instead with the mixture. I love the texture of fried sausage and it loses it when you added it at the beginning.

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  6. Jane Y.

    Meredith C., the sausage packages I usually buy are either 3/4 lb. or 1 lb., which are about the size I think this recipe calls for. I just mixed it up early this afternoon and it’s cooking now, so I’m looking forward to seeing how my family likes it. All the frozen veggie packages I had were 16 oz. or larger, so that’s what I used; I actually don’t think I’ve ever seen anything smaller (like 10 oz.) in our grocery stores. It seemed a little dry when I was stirring it up, so I added half a soup can of water and a handful more shredded cheese. So far, I’ve loved every recipe I’ve tried on this site, but really wish they gave more specific amounts of some ingredients, like the sausage you mentioned, and the potatoes; i.e., how many cups of diced potatoes, since I really have no idea if the ones I had were considered medium or large.

  7. Kelley

    Kelley

    In about 20 minutes after work tonight I prepared and bagged up the little meats recipe and two of the cheddar sausage veggie casserole recipes. I threw them in the freezer and plan to crock one of them tomorrow so I have a hot meal ready when I get home. I’ve never started out with frozen food before so I’m anxious to see how it turns out but I have no doubt it will be great!

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  8. Faith

    Faith

    We made the buffalo chicken recipe. I used a 12oz bottle of buffalo wing sauce and 1 packet of the ranch dressing mix. It wasn’t as spicy as I thought it would be. Everyone loved it!

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  9. Meredith C.

    Anyone have a guesstimate on how much sausage “2 packages” is? The chicken sausages I normally buy are 4 to a pack, but the pic above looks like alot more than that. TIA! :)

  10. Jessica

    My family loved it there was no leftovers which is a good sign. thanks ladies

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  11. Leah

    I have the Sausage recipe in my freezer ready for a go-to meal and love the buffalo recipe…really good and easy. Definately will be making that on a regular basis.

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  12. Kim

    I made the Cheddar Vegetable Sausage Casserole today. It turned out very good.

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  13. MRB

    Am I hearing this right? You can freeze the potatoes raw? Does it affect the texture at all?

  14. Loretta S.

    @ Gina — A friend of mine had a crock pot without a timer (so do I!) and she used to plug it into a timer, then into the wall. Worked just fine! (You know the timers you can buy for your Christmas tree lights or your lamps when you are on vacation, etc.) She put her stuff in cold in the morning and set it to start up a few hours later. That way, when she had long days, she didn’t come home to mushy food! Hope this helps! :)

  15. Bridget H.

    Amanda, Thank you for the suggestion. I think I will try that. I know I could probably make a homemade cheddar cheese soup but…..I probably won’t.

  16. gina

    i have to get a programable crock pot, i have a crock pot but not programable. i have used it till i moved father away from my job, and it seems to burn up before i get home. I work 10 hour shifts and on the road for two hours till i get home. I was not aware of the programable crock pot. And i was not aware that you could freeze the meal to add cook time to it. Where can i find your new book? I saw the show on kalb. I was very pleased with the show and amout of imformation your website gives. I feel more confortable using it. I hate to cook and stand over the stove, especially when my children need alot of help with their homework. Anything to make life easier, I am all for it. Especially saving time….. Thank you GINA

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  17. Amy

    Amy

    I made all three meals as well (and put them in the freezer). We had the ‘Little Meats’ the other day with egg noodles and corn, I had a -long- day away from home and it worked out really well in my brand new digital crock I was going to go out and get the GE you all use, but picked up a Kenmore on clearance. I added a can and a half of soup because I had less meat. Even my picky 6yo ate it. I only added about a cup of water and the gravy was a bit thin, I could have fixed that though. Next time I will for SURE add mushrooms and maybe mix in some sour cream before serving. Can’t wait to crock the other two next week they are waiting in the freezer. For the buffalo chicken I added some actual ranch dressing and part of a ranch packet to tone down the ‘Franks buffalo’ sauce. And threw the extra half a can of soup from the little meats in with the sausage one. I was amazed.. almost no dirty dishes to prep three whole meals, when you drop everything right into the bag. I want to make Dots Crisp this weekend up North. :)

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  18. Amanda

    Bridget H…I just looked this up. Cambell’s USA Chicken Broccoli Cheese Chunky, 18 oz is listed as gluten free.

    maybe you can use that?

  19. Amanda

    Great recipe. After it was done and I started to serve it, I added some fresh spinach and let it wilt a little in the casserole. Extra little crunch and more veggies!
    Had the spinach left over from a breakfast casserole in the crock.

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  20. Bridget H.

    Anyone have a suggestion for a substitute for the cheddar cheese soup. I have gluten allergies and can’t have MOST canned soups. I can usually find cream of chicken, mushroom and celery soups but I”m not sure about a gluten free cheddar cheese soup. Could I add an extra container of the cream of celery and extra shredded cheese.

  21. Steph

    I made Dot’s Blueberry Crisp and I was wondering if I did it wrong because it burnt to the side of the crock before it was done. Was I supposed to make the yellow cake mix according to the box first? Just was wondering?

  22. wanda e.

    My family gave this thumbs up!!! Was so easy to make prepped it on Sunday and froze it. Popped it into the crock before for this morning, my son switched to the warm cycle when he got home from football practice after cooking for 8 hours…..delish!!

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  23. Joni

    just put all 3 in the freezer… keep the freezer recipies comiing, PLEASE!!

  24. Shanna

    I think I need a bigger crockpot.

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  25. Crockin Girls

    Crockin Girls

    Thanks for the tip, Beth.

  26. Crockin Girls

    Crockin Girls

    Bailey, you will still cook this at the same amount.

  27. Beth W.

    Here is an idea for the Slow Cookin’ Mamas from a Freezer Cookin’ Mama…. You can also buy canned, diced potatoes at the grocery store. Drain and add to your recipe. They freeze very well and it cuts down on labor. I would shorten the cooking time to about 3-4 hours though.

  28. BAILEY

    It looks great! I was wondering how long I would need to cook it if I were to divide the recipe into two freezer meals? Would it be the same amount for half the recipe? Thanks in advance!
    Bailey

  29. Heidi W.

    I loved it and plan to make a bunch, can’t wait for football season. I share with my family’s and they have added you. Everybody I talk to I tell them about you guys. I love it so much. Keep up the great work

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