A lot of people like to give casseroles a hard time, but let me tell you something. I think casseroles are one of the greatest inventions ever! Where else can you throw a bunch of ingredients into one dish, pop it in the oven, and come out with a hearty meal the whole family can enjoy?
This Sausage Green Bean Potato Casserole is right up our alley because it's got three things we love: sausage, potatoes, and green beans. If you're a meat-and-potatoes kind of person, you're going to feel right at home with this one. And since we're throwing in some green veggies, we can call it healthy, right? 😂
What makes this casserole even better is how versatile it is. Serve it alongside your favorite main dish, or make it the star of dinner. You've got your meat, potatoes, and veggies all in one dish, making it a simple, satisfying meal without a lot of fuss or extra dishes to wash.
So if you're looking for an easy, hearty recipe that brings everything together in one pan, give this casserole a try. Grab your ingredients, get that oven going, and let's get cooking!
Looking for more easy casserole recipes? Try Pork Chop and Stuffing Casserole, Old-Fashioned Sweet Potato Casserole, and Sausage Hashbrown Egg Casserole
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Recipe Ingredients
You’ll need the following ingredients to make this sausage potato green bean casserole.
Ingredient Notes
Potatoes: Yellow potatoes work especially well because they become creamy and buttery as they bake. Cutting them into evenly sized 1-inch pieces helps them cook at the same rate. Substitutions: Russet potatoes, red potatoes, or sweet potatoes.
Oil: I used olive oil for this recipe, but avocado oil, melted butter, or bacon grease can be used instead.
Slap Ya Mama Seasoning: This Cajun seasoning adds spice, saltiness, garlic flavor, and depth all at once. Substitutions: Tony Chachere's seasoning, Creole seasoning, Cajun seasoning blends, or a mixture of garlic powder, paprika, onion powder, and black pepper can be used instead.
Kielbasa Sausage: Kielbasa adds a smoky, savory flavor to this dish. Substitutions: Smoked sausage, andouille sausage for extra spice, turkey sausage, chicken sausage, or plant-based sausage alternatives.
Onion: Onions add sweetness and depth. Substitutions: I used a yellow onion but you can use a red or white onion, shallots, or sweet onions.
Garlic: Fresh garlic adds warmth and savory flavor. Substitutions: Garlic paste, roasted garlic, or garlic powder can be used instead.
Fresh Green Beans: Fresh green beans add freshness, color, and texture. Substitutions: Frozen green beans, asparagus, broccoli florets, Brussels sprouts, or canned green beans that have been drained well.
Heavy Cream: Heavy cream lightly coats the ingredients and creates a creamy texture without turning the casserole into soup. Substitutions: Half-and-half, evaporated milk, cream cheese mixed with milk, sour cream, or dairy-free cream alternatives.
Cheese: For this recipe I used a taco blend cheese mix. Substitutions: Colby Jack, Monterey Jack, mozzarella, pepper jack, or smoked gouda.
How To make sausage green bean potato casserole Step-By-Step
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this recipe on the printable recipe card below!
Step 1. Preheat Oven: Preheat your oven to 400°F.
Step 2. Season the Potatoes: In a large bowl, add the potatoes. Drizzle them with oil and sprinkle with 2 teaspoons of Slap Ya Mama. Toss until they are evenly coated and glossy. Set the bowl aside because you will use it again in Step 5.
Step 3. Blanch the Green Beans: Bring a pot of water to a boil. Add the green beans and cook them for 2-3 minutes. You want them slightly under-done. Drain them using a colander and rinse them under cold water. Set them aside.
Step 4. Cook the Sausage Mixture: In a skillet over medium heat, add a small drizzle of oil, about 1 tablespoon. Brown the sausage for 3-4 minutes. Add the diced onions and cook them for 2-3 minutes until they become soft. Add garlic and cook it for about 30 seconds. Sprinkle the remaining ½ teaspoon of Slap Ya Mama, combine, and remove the mixture from the heat.
Step 5. Combine: Add the sausage mixture to the bowl with the seasoned potatoes. Add the green beans and pour in ½ cup of heavy cream. Combine everything together until evenly coated.
Step 6. Bake Covered: Transfer the mixture to your casserole dish and spread it evenly. Cover it with foil and bake for 40 minutes, or until the potatoes are fork-tender.
Step 7. Add Cheese and Finish: Remove the foil and sprinkle 1 ½ cups of shredded cheese evenly on top. Bake the casserole uncovered for 5-10 minutes until the cheese is melted.
Recipe Tips and Tricks
Use Freshly Shredded Cheese: Freshly shredded cheese melts smoother and creamier than pre-shredded cheese.
Cover Tightly While Baking: This traps steam and helps the potatoes soften evenly.
Taste the Sausage Mixture Before Combining: Cajun seasonings vary in saltiness and spice, so give it a taste before mixing everything together.
Let the Casserole Rest Before Serving: Allowing it to sit for 5-10 minutes helps everything settle and makes serving easier.
Storage and Reheating
Refrigerator: Allow the casserole to cool completely before storing. Store it in an airtight container or tightly covered casserole dish in the refrigerator for up to 4 days.
Freezer: Freeze the casserole tightly wrapped for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Reheating Instructions
Oven (Best Method): Cover the casserole with foil and bake it at 350°F until it is heated through, about 20-25 minutes.
Microwave: Reheat individual portions in 30-second intervals until hot. Add a small splash of cream or milk if you need to refresh the casserole's texture.
Your Questions Answered
They were likely cut too large, undercooked, or your casserole dish was overcrowded.
Yes. Assemble everything up to 24 hours ahead and refrigerate before baking.
No. Thin-skinned potatoes like Yukon Gold or red potatoes work beautifully unpeeled.
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Recipe
Sausage Green Bean Potato Casserole
Ingredients
Method
- Preheat your oven to 400°F.
- In a large bowl, add the potatoes. Drizzle them with oil and sprinkle with 2 teaspoons of Slap Ya Mama. Toss until they are evenly coated and glossy. Set the bowl aside because you will use it again in Step 5.
- Bring a pot of water to a boil. Add the green beans and cook them for 2-3 minutes. You want them slightly under-done. Drain them using a colander and rinse them under cold water. Set them aside.
- In a skillet over medium heat, add a small drizzle of oil, about 1 tablespoon. Brown the sausage for 3-4 minutes. Add the diced onions and cook them for 2-3 minutes until they become soft. Add garlic and cook it for about 30 seconds. Sprinkle the remaining ½ teaspoon of Slap Ya Mama, combine, and remove the mixture from the heat.
- Add the sausage mixture to the bowl with the seasoned potatoes. Add the green beans and pour in ½ cup of heavy cream. Combine everything together until evenly coated.
- Transfer the mixture to your casserole dish and spread it evenly. Cover it with foil and bake for 40 minutes, or until the potatoes are fork-tender.
- Remove the foil and sprinkle 1 ½ cups of shredded cheese evenly on top. Bake the casserole uncovered for 5-10 minutes until the cheese is melted.
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