Since being at work I have found I’ve been loving slow cooker dinners. It is so easy for us, I prep them between taking Baby bear to nursery and starting work. Then all I have to do it turn it on before I leave for work so when I get home I can have something to eat, pick Baby bear up from nursery. It also means I get to spend quality time with Baby bear until Daddy bear gets home while still ensuring I am giving my family a filling, nutritious meal at the same time. And did I mention it is so delicious and freezable? So here is how I make our Slow Cooker Sausage Casserole.
4 hours on High
8 hours on Low.
- 2tbsp Olive Oil (for frying).
- 2 Onions.
- 4 Carrots.
- 12 Chipolatas.
- 2 Sweet Potato.
- 400g Diced Tin Tomato.
- 1tbsp Tomato Puree.
- 1tsp Thyme.
- 1tsp Rosemary.
- 1 Beef Stock Cube.
- 150ml Boiling Water.
Put the oil into a frying pan and heat.
Peel and chop the onions and carrots. Place them into the frying pan and cook them until softened.
Place them into the slow cooker.
Cut each chipolata into 4 pieces and fry them in the remaining oil.
Once browned add them to the slow cooker, along with the tin tomatoes, tomato puree, thyme, rosemary, and stock cube.
Add the water and stir all together and put on to cook.
Ensure all the sweet potato is submerged to help them cook through.
Once its cooked, serve and enjoy.
To freeze I simply put any leftover slow cooker Sausage Casserole (not that there is usually any) in a Tupperware box and once cooled place in the freezer. I usually get it out the morning we are going to have it for dinner then I place in the microwave for 4 minutes to reheat it and it tastes just as good as it did the first time.