Julie Clark
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Slow Cooker Sausage and Bean Casserole
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Throw this Slow Cooker Sausage and Bean Casserole together in the morning and forget it until your picnic. It’s packed with bacon and 3 kinds of beans.
Whether it is cooler weather slow cooker season or time for the comfort food of a summer bonfire night, this slow cooker sausage and bean casserole is easy and delicious for the whole family.
My mom has been making this slow cooker sausage casserole recipe since I was young. The original recipe calls for baking this baked bean casserole in a 9×13″ pan and baking it in the oven for about 2 hours. I decided to try making this in the slow cooker to keep the oven from running so long and making this recipe more “fix and forget”. With the slow cooking method, it’s a great recipe for an easy midweek meal.
Ingredients Needed
This delicious sausage casserole is similar to our calico beans recipe, but instead of lima beans and kidney beans this recipe has green beans. That may sound strange, but if you love green beans like I do, then this recipe is a winner.
A few notes:
- Mild pork sausage. Or you can use a spicy Italian sausage or chorizo sausages for more heat.
- Green beans, baked beans and pork & beans. Using canned beans keep this recipe easy. Add any other beans you might like, such as cannellini beans or butter beans.
✨ See the recipe card for the full ingredient list. ✨
Slow Cooker Sausage and Bean Casserole in 4 Steps
This recipe takes 15-20 minutes of prep to brown the meat and open the cans. This is a great recipe to use up leftover bacon (if that’s ever actually a thing 😂 ) or you’ll need time to cook the bacon as well.
- In a frying pan over medium heat, brown the sausage and onion together. Drain off any fat.
- Combine all of the beans, sugar, Worcestershire sauce, soup, paste and mustard in a slow cooker.
- Add the cooked sausage and onions.
- Cook on high for 3 hours or on low for 5 hours. With one hour left, sprinkle on ¾ cup crumbled bacon. Then cover and cook the last hour to heat through.
Make it a Meal.
Serve this as a main dish with a salad and crusty bread to dip in that rich tomato sauce. It’s also excellent served over baked sweet potatoes.
If you’re serving this as a side dish, try with bratwurst sandwiches, pulled pork sliders or bacon cheeseburgers.
Storage
Store any leftover sausage casserole in an airtight container in the fridge for up to 4 days. It is excellent warmed up and even thickens a little bit when served the next day.
Slow Cooker Sausage and Bean Casserole
Throw this Slow Cooker Sausage and Bean Casserole together in the morning and forget it until your picnic. It’s packed with bacon and 3 kinds of beans.
Servings 15 servings
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Ingredients
- 1 lb mild pork sausage
- 1/2 cup chopped onion
- 30 ounces green beans 2 cans, drained
- 15 ounces baked beans
- 15 ounces pork & beans undrained
- 3/4 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 11 ounces tomato soup undiluted
- 6 ounces tomato paste
- 2 tablespoons prepared yellow mustard
- 3/4 cup bacon cooked and crumbled
Instructions
- In a large skillet over medium heat, brown the sausage and onion together. Drain off any fat.
- Combine all of the beans, sugar, Worcestershire sauce, soup, paste and mustard in a slow cooker.
- Add the drained sausage and onions.
- Cook on high for 3 hours or on low for 5 hours. With one hour left, sprinkle on ¾ cup crumbled bacon. Then cover and cook the last hour to heat through.
Video
Notes
- An easy way to get more servings out of this is to add more baked beans. It stretches this savory casserole further without affecting the flavor too much!
- You can also not cook the onion with the sausage and just add the raw onion to the slow cooker.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe serving 15, with 1 serving being 1/15 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 288kcal | Carbohydrates: 32g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 717mg | Potassium: 660mg | Fiber: 6g | Sugar: 16g | Vitamin A: 675IU | Vitamin C: 14mg | Calcium: 74mg | Iron: 3mg
Yes, Bush are the best, I buy them too. great choice.
Do you have a favorite brand and ‘style’ of baked beans you like to use? Thanks!
Hi Lizzy , great recipe of the baked beans I do have to say no green beans in a baked beans casserole sorry to say that !!!!! I have a great recipe of a baked beans my brother made over 30 years ago and I still make it and people want the recipe when my husband and I go places with it thx Cindy from Colorado
What size crock pot are you using with this ??
Are the canned beans drained before adding to the mixture?
Wondering if something can be substituted for the condensed tomato soup (I assume as it says undiluted) because most condensed soups contain MSG…. Anyone try something different?
hey there, lizzy t! thanks for great looking recipe, cant wait to try it. just wondering if i bake in oven do i use uncooked bacon strips or cooked? im assuming uncooked thanks in advance : )