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Slow Cooker Curried Sausage Casserole

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I modified a recipe I found in Healthy Food Guide magazine to make it just that wee bit healthier and by moving it to the slow cooker. It looks a bit questionable but tastes and smells delicious, with rice and topped with cottage cheese.

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Ingredients

  • 12 low-fat sausages (Quorn, Joe's or similar), sliced
  • 100 g red lentils
  • 1 onion, finely chopped
  • 150 g mushrooms, sliced
  • 1 red pepper, diced
  • 2 tbsp medium curry powder
  • 100 ml passata or tomato sauce
  • 400g can chopped tomatoes
  • 400g can baked beans (reduced sugar/salt variety if available)
  • 100 ml water
  • 150 g frozen green peas or frozen soya beans

Details

Servings 4

Preparation

Step 1

Combine all ingredients in a slow cooker and mix thoroughly. Turn to L setting and cook for 7-8 hours or until everything is cooked through and steaming hot.

Serve with rice, a side vegetable and with cottage cheese dolloped on top.

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