1. Can I make this sausage green bean potato casserole in a slow cooker?

Yes! Brown the sausage and sauté the onions and garlic first, then layer all ingredients in the slow cooker. Cook on high for 4 hours or low for 6–7 hours, adding green beans during the last hour for best texture.

2. What type of sausage works best in this recipe?

Smoked kielbasa is ideal because of its bold flavor and firm texture, but turkey or chicken sausage, or even a plant-based option, can also be used without compromising taste.

3. Can I use frozen or canned green beans instead of fresh?

Absolutely. Both frozen and canned green beans work well. If using canned, be sure to drain them thoroughly, and consider adding them halfway through baking to avoid overcooking.

4. How can I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through or microwave in 1-minute intervals, stirring occasionally.

Sausage, Green Bean, and Potato Casserole

Name: Sausage, Green Bean, and Potato Casserole
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1½ lbs sausage kielbasa or smoked sausage, sliced ¼ inch thick; 2 lbs baby creamer potatoes, washed and halved; 2 (15 oz) cans green beans, drained; ⅛ cup vegetable oil; ¼ cup butter; 1 cup onions, chopped; 3 cloves garlic, minced; 1 tsp Slap Ya Mama seasoning (or any Cajun seasoning); 1 tsp garlic powder; 1 tsp black pepper; ½ tsp red pepper flakes; ¼ cup water

Description

A hearty and flavorful one-pan casserole made with sausage, green beans, and baby potatoes—perfect for busy weeknights or as a comforting side dish.

Ingredients

Scale

1½ lbs sausage kielbasa or smoked sausage, sliced ¼ inch thick
2 lbs baby creamer potatoes, washed and halved
2 (15 oz) cans green beans, drained
⅛ cup vegetable oil
¼ cup butter
1 cup onions, chopped
3 cloves garlic, minced
1 tsp Slap Ya Mama seasoning (or any Cajun seasoning)
1 tsp garlic powder
1 tsp black pepper
½ tsp red pepper flakes
¼ cup water

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Instructions

Preheat oven to 400°F and spray a 9×13 baking dish with non-stick spray.
Place halved baby potatoes in a large zip-top bag or bowl, then add vegetable oil, Slap Ya Mama seasoning, garlic powder, black pepper, and red pepper flakes. Shake or stir to coat.
In a skillet over medium-high heat, cook the sliced sausage with ¼ cup of water until browned and water has mostly evaporated. Let cool and add to the potato mixture.
In the same skillet, melt butter and sauté chopped onions and garlic until translucent. Let cool slightly and add to the mixture.
Add drained green beans to the mix and toss everything until evenly coated.
Transfer the mixture into the prepared baking dish. Cover with foil and bake for 40 minutes, or until potatoes are fork-tender.
Remove from oven carefully and serve hot.

Notes

Substitute red or Yukon gold potatoes if baby creamers are unavailable.
Use frozen or canned green beans if fresh ones are not available—just adjust the cooking time.
For a spicier version, increase the amount of red pepper flakes or Cajun seasoning.
This dish can also be made in a slow cooker—add green beans in the last hour for best texture.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dinner, Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 437 kcal
Sugar: 2 g
Sodium: 783 mg
Fat: 32 g
Saturated Fat: 12 g
Unsaturated Fat: 18 g
Trans Fat: 1 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 13 g
Cholesterol: 76 mg