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"I fix this comforting dish at least once a month," notes Patricia Ginn of Delphi, Indiana. "I've taken the hearty layered casserole to family reunions and always return with an empty slow cooker."
Nutritional Facts 1 serving (1-1/2 cups) equals 357 calories, 20 g fat (7 g saturated fat), 44 mg cholesterol, 1,226 mg sodium, 35 g carbohydrate, 5 g fiber, 14 g protein.
Originally published as Potato Sausage Supper in Quick Cooking May/June 2004, p52
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Reviewed on Mar. 11, 2010 by Victoriansweets
I changed it slightly to omit some of the salt. I used a single can of the new cream of chicken and mushroom soup. I put the soup, a soupcan full of milk the potatoes and sausage and 1/2 an 8oz bag of cheddar cheese shreds and mixed it with a dash of sea salt, dill weed, and nature' Seasonings. I also omitted the onion. I poured the mix into the slow cooker and topped with italian flavored bread crumbs and the rest of the cheese shreds. We loved it!
Reviewed on Mar. 11, 2010 by smiles143
Easy to make. My family gobbled it right up. Even the 2 year old. THanks for the recipe!!!!
Reviewed on Mar. 10, 2010 by milette
made this yesterday in the crock pot. I'm not much into cheese so instead of the cheese soup i put in a cream of chicken. wonderful flavor from the sausage. a keeper for sure!
Reviewed on Mar. 09, 2010 by Kami_Roberts
Haven't made it yet but going to try it because it sounds yummy. There are low sodium cream soups available that could help with the sodium content, not sure if that helps anyone?
Reviewed on Mar. 08, 2010 by diddles318
I used deer sausage and it was great. The deer sausage cut down on the grease.
Reviewed on Mar. 08, 2010 by Mvivit
I haven't made this exact recipe, but one very similar. As one reviewer suggested, substituting turkey (or vegetarian) sauce is helpful. You could pierce the sausage skin and pre-cook it to drain some of the fat. Cut the sodium down by replacing the commercial cream soups with an equal amount of medium white sauce, a good handful of cheese, and 1/2 c diced celery.
Reviewed on Mar. 08, 2010 by Lambolena
I haven't made this yet...would love to, but the sodium is out of the roof. Suggestions for substitutes would be great!
Reviewed on Feb. 20, 2010 by plumshoe
For just a few ingredients, this dish is quite flavorful. I made the following changes: I added a can of milk to the cheddar cheese soup, and 1 can of water to the cream of celery. Adding the liquid cut back on the salty taste. After the 6 hours, the potatoes were still 'al dente', so I switched to stove top. With the lid on, I boiled over medium until the potatoes were just about finished, then I added the peas. Removed the lid, reduced the heat, and left it simmer until broth thickened. I also added 1/2 teaspoon of black pepper.
Reviewed on Nov. 07, 2009 by stovie
The recipe sounds as if it would be tasty but the inclusiion of so much canned soop is cause for alarm since the sodium contect must be huge. Any suggestions how to reduce this health risk without altering the flavours too much?
Reviewed on Feb. 24, 2009 by valeriek
Very good, even my 4 yr. old daughter asked for seconds. I added a can of corn (drained) and used turkey kielbasa. Will make again.
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