PREP TIME: 30 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1 HR 10 MINS | SERVINGS: 8
This casserole has been part of our regular rotation for years! It’s packed with kielbasa sausage, tender baby creamer potatoes, and green beans that are seasoned perfectly. It’s a very hearty casserole, seriously delicious, and always a huge hit!
INGREDIENTS
¼ c. butter
⅛ c. vegetable oil
2 pounds of baby creamer potatoes, washed, sliced in half
1½ pounds sausage, kielbasa or smoked sausage, sliced ¼-inch thick
2 15-ounces cans of green beans, drained
1 c. onions, chopped
½ teaspoon red pepper flakes
3 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon pepper
¼ c. water
1 teaspoon Slap Ya Mama® seasoning
How to make Sausage, Green Bean Potato Casserole
Step 1: Prepare the oven. Preheat it to 400 degrees. Using a nonstick spray, grease a 9 x 13-inch baking dish.
Step 2: After washing the creamer potatoes, cut them in half and place them in a sealable gallon size baggie. Then, add the oil, seasonings, pepper, and red pepper flakes. Seal the bag and shake to coat.
Step 3: Add the sausage and water to a large frying pan and cook over medium-high heat or until the sausages have browned and most of the water is gone. Set the sausage aside to cool before adding it to the baggie.
Step 4: In a frying pan, melt the butter. Once the butter has melted, add the onions and garlic. Cook the onions for a few minutes until translucent. When done, allow the onions to cool for a couple of minutes before adding them to the baggie. Then, seal the bag and shake it to coat.
Step 5: To the baggie, add the green beans. Seal and shake well. Into the prepared dish, pour the contents of the baggie. Tent with foil and bake in the preheated oven for about 40 minutes or until the potatoes have softened.
Step 6: When done, take the dish out of the oven and serve the sausage green bean potato casserole immediately. Enjoy!
NUTRITION FACTS:
Serving: 1 serving, Sodium: 783mg, Calcium: 31mg, Vitamin C: 24mg, Vitamin A: 343IU, Sugar: 2g, Fiber: 3g, Potassium: 690mg, Cholesterol: 76mg, Calories: 437 kcal, Trans Fat: 1g, Monounsaturated Fat: 13g, Polyunsaturated Fat: 5g, Saturated Fat: 12g, Fat: 32g, Protein: 13g, Carbohydrates: 24g, Iron: 2mg
Ingredients
- ¼ c. butter
- ⅛ c. vegetable oil
- 2 pounds of baby creamer potatoes, washed, sliced in half
- 1½ pounds sausage, kielbasa or smoked sausage, sliced ¼-inch thick
- 2 15-ounces cans of green beans, drained
- 1 c. onions, chopped
- ½ teaspoon red pepper flakes
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- ¼ c. water
- 1 teaspoon Slap Ya Mama® seasoning
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees. Using a nonstick spray, grease a 9 x 13-inch baking dish.
Step 2: After washing the creamer potatoes, cut them in half and place them in a sealable gallon size baggie. Then, add the oil, seasonings, pepper, and red pepper flakes. Seal the bag and shake to coat.
Step 3: Add the sausage and water to a large frying pan and cook over medium-high heat or until the sausages have browned and most of the water is gone. Set the sausage aside to cool before adding it to the baggie.
Step 4: In a frying pan, melt the butter. Once the butter has melted, add the onions and garlic. Cook the onions for a few minutes until translucent. When done, allow the onions to cool for a couple of minutes before adding them to the baggie. Then, seal the bag and shake it to coat.
Step 5: To the baggie, add the green beans. Seal and shake well. Into the prepared dish, pour the contents of the baggie. Tent with foil and bake in the preheated oven for about 40 minutes or until the potatoes have softened.
Step 6: When done, take the dish out of the oven and serve the sausage green bean potato casserole immediately. Enjoy!
