Slow Cooker Creamy Sausage and Bean Casserole
Course:
Dinner
Ingredients
- 4 Sausages
- 1 Onion (sliced)
- 1 Leek (sliced)
- 4 cloves Garlic
- 300 millilitres Chicken Stock
- 1 tablespoon Cornflour
- 38 grams Cream Cheese
- 15 grams Parmesan Cheese
- 400 grams Cannellini Beans
- Black Pepper
Steps
- Heat oil in a frying pan over medium-high heat.
- Add the sausages and cook for about 5 minutes until browned.
- Add the onion, leek, and garlic into the slow cooker.
- Add the cornflour to the stock and whisk well to combine. Then add to the slow cooker.
- Add the browned sausages to the pot, cover with the lid, and cook on low for 5-6 hours or on high for 3-4.
- After cooked, stir in the cream cheese until melted, add the parmesan and beans. Re-cover and leave for a further 30 minutes.
- Season with black pepper to taste.