There’s something incredibly comforting about a hearty casserole that brings together savory sausage, crisp green beans, and tender potatoes in one delicious dish. This Sausage Green Bean Potato Casserole is the ultimate one-pan wonder that delivers big flavor with minimal fuss. It’s the kind of recipe that feels like a warm hug on a plate—satisfying, nourishing, and guaranteed to please everyone at your table.
Perfect for busy weeknights or casual weekend gatherings, this casserole combines simple ingredients into something truly special. The sausage adds a rich, meaty flavor that perfectly complements the earthy potatoes and fresh green beans, all melded together with a savory sauce that will have everyone coming back for seconds.
Why You’ll Love This
- One-dish meal means less cleanup and more time to enjoy your evening
- Budget-friendly ingredients that transform into a hearty, satisfying meal
- Versatile recipe that works with whatever sausage variety you prefer
- Make-ahead friendly—prepare earlier in the day and bake when ready
- Leftovers taste even better the next day for an easy lunch
Ingredients
- 1 pound smoked sausage, sliced into rounds
- 1 pound baby potatoes, halved
- 1 pound green beans, trimmed and cut into 2-inch pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 1 1/2 cups sharp cheddar cheese, shredded
- 2 tablespoons olive oil
- 2 tablespoons butter
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray.
- In a large bowl, combine the halved baby potatoes and cut green beans. Toss them with olive oil, paprika, Italian seasoning, salt, and pepper until all pieces are well coated.
- Heat a large skillet over medium-high heat. Add the sliced sausage and cook until lightly browned, about 5 minutes. Once browned, transfer to a paper towel-lined plate to drain excess grease.
- In the same skillet used for the sausage, melt the butter. Add the diced onions and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Mix the browned sausage, seasoned potatoes and green beans, and the sautéed onion mixture in your prepared baking dish. Pour the chicken broth and heavy cream evenly over everything.
- Cover the baking dish with foil and bake for 35-40 minutes, or until the potatoes are tender when pierced with a fork.
- Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return the dish to the oven uncovered for 10-15 minutes until the cheese is melted and golden brown.
- Let the casserole rest for 5-10 minutes before serving hot.
Tips & Variations
- For a spicier version, use andouille sausage or add a diced jalapeño with the onions
- Make it creamier by adding ¼ cup of heavy cream to the chicken broth
- Swap green beans for broccoli or asparagus depending on what’s in season
- Add 8 oz of sliced mushrooms when cooking the onions for an earthy flavor boost
- For a time-saver, use pre-washed and trimmed green beans from the produce section
- Vegetarian option: Replace sausage with plant-based sausage and use vegetable broth
Serving Suggestions
This casserole is truly a complete meal on its own, but a simple side salad with a light vinaigrette makes for a perfect complement to balance the heartiness. For bread lovers, serve with warm, crusty French bread or garlic toast to soak up the delicious sauce at the bottom of the dish.
If you’re hosting a larger gathering, this casserole pairs beautifully with a charcuterie board starter or a light fruit-based dessert like baked apples or berry cobbler to finish the meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You’ll know the casserole is done when the potatoes are easily pierced with a fork.
- If the top is browning too quickly, loosely cover with foil for the remainder of the cooking time.
- This casserole freezes well for up to 2 months—just thaw overnight in the refrigerator before reheating.
FAQs
Can I prepare this casserole ahead of time?
Yes! You can assemble everything up to the baking step, cover, and refrigerate for up to 24 hours. When ready to cook, add an extra 10-15 minutes to the covered baking time.
What type of sausage works best in this recipe?
Smoked sausage, kielbasa, or Italian sausage all work wonderfully. Choose your family’s favorite or what’s on sale at the grocery store.
Can I use frozen green beans instead of fresh?
Absolutely! Thaw them first and pat dry with paper towels to remove excess moisture before adding to the casserole.
How can I make this casserole more kid-friendly?
Skip the red pepper flakes and consider using a mild cheese blend that kids typically enjoy, like mild cheddar or colby jack.
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