Savor the heartwarming blend of kielbasa sausage, baby creamer potatoes, and green beans in our Sausage Green Bean Potato Casserole. A perfect family dinner recipe, seasoned to perfection!
Whenever I make this Sausage Green Bean Potato Casserole, it takes me back to my grandmother’s cozy kitchen. She was the queen of comfort food, and this recipe was her crown jewel. On chilly evenings, the whole family would gather around her dining table, eagerly awaiting the first bite of this hearty casserole. The sizzle of the kielbasa, the earthy aroma of green beans, and the comforting warmth of potatoes turned our dinner into a celebration of togetherness and love. Every time I cook this dish, I feel like she’s right there with me, guiding my hands and filling my kitchen with laughter.
Why You’ll Love Slow Cooker Creamy Cheesy Corn
This Sausage Green Bean Potato Casserole stands out for several reasons.
Firstly, it’s a perfect storm of flavors – the smokiness of kielbasa, the earthiness of green beans, and the comforting richness of baby creamer potatoes.
Secondly, it’s incredibly easy to prepare, making it ideal for busy weeknights or lazy weekend dinners.
And lastly, it’s a versatile dish; whether you’re serving it as a main course or a side dish, it’s sure to be a crowd-pleaser.
Ingredients Notes:
When preparing the Sausage Green Bean Potato Casserole, consider these tips:
- Kielbasa or smoked sausage: Opt for high-quality sausage for the best flavor.
- Baby creamer potatoes: Their size and texture work perfectly in this casserole. No need to peel!
- Green beans: Canned for convenience, but feel free to use fresh if you have the time.
- Seasonings: ‘Slap Ya Mama®’ seasoning adds a unique kick, but any Cajun seasoning can substitute.
- Garlic and onions: These aromatics are key to building the flavor foundation.
Recipe Breakdown:
Start by prepping your baking dish and preheating the oven to a toasty 400°F. Wash and halve your baby creamer potatoes, then get them jazzed up with seasonings in a shakeable bag. Sizzle the sausage next, aiming for that perfect brown. Once done, they join the potato party in the bag.
In the same pan, it’s time for onions and garlic to do their fragrant dance. After they’ve cooled off a bit, into the bag they go. Next, add the green beans for a final shake. This mixed bag of deliciousness then gets cozied up in your baking dish, covered, and baked. Patience is a virtue here – wait for those potatoes to tenderize! The grand reveal after 40 minutes will fill your kitchen with an aroma that screams ‘dinner’s ready!’
Storage Options:
Leftovers? No problem! This casserole is a champ in the fridge, staying fresh for up to 3-4 days. Reheat it in the oven or microwave for a quick meal. For longer storage, freeze it in an airtight container. It’ll be your trusty meal savior for up to 3 months. Just remember to thaw it in the fridge before reheating.
Variations and Substitutions:
- Swap out the sausage: Feel free to use chicken or turkey sausage for a lighter version.
- Potato variety: No baby creamers? No sweat! Any small potato will do.
- Green bean swap: Fresh or frozen can easily replace canned beans.
- Spice it up or down: Adjust the seasonings to suit your taste buds. More heat, less heat, you’re the chef!
Cooking this casserole is like wrapping your family in a warm, delicious hug. So, don your apron and get ready to create some heartwarming memories!
Sausage Green Bean Potato Casserole
Ingredients
- 1.5 pounds of Kielbasa or smoked sausage sliced into 0.25-inch pieces
- 2 pounds of baby creamer potatoes thoroughly cleansed and halved
- Two 15-ounce cans of green beans drained
- 0.125 cup of vegetable oil
- 0.25 cup of butter
- 1 cup of onions finely chopped
- 3 cloves of garlic minced
- 1 teaspoon of Slap Ya Mama® seasoning
- 1 teaspoon of garlic powder
- 1 teaspoon of black pepper
- 0.5 teaspoon of red pepper flakes
- 0.25 cup of water
Instructions
- Begin by preheating the oven to 400 degrees Fahrenheit (204 degrees Celsius). Prepare a 9×13 inch baking dish by evenly coating it with non-stick cooking spray.
- Proceed to thoroughly wash the baby creamer potatoes. Once cleaned, slice each potato in half and place them into a sealable gallon-sized bag.
- Add the vegetable oil, Slap Ya Mama® seasoning, black pepper, and red pepper flakes to the bag containing the potatoes. Seal the bag securely and shake vigorously to ensure an even coating of the seasoning on the potatoes.
- In a large frying pan, place the sliced sausage and add 0.25 cup of water. Cook over medium-high heat, continuing until the sausages have browned and most of the water has evaporated.
- After the sausage has been cooked and cooled sufficiently, add it to the bag with the seasoned potatoes.
- Using the same frying pan, melt the butter. Add the chopped onions and minced garlic, sautéing until the onions become translucent and fragrant.
- Allow the onion and garlic mixture to cool for a few minutes. Once cooled, add it to the bag containing the potatoes and sausage. Seal the bag and shake well to combine all ingredients.
- Finally, add the drained green beans to the bag. Seal the bag and shake to ensure a thorough mixture of all ingredients.
- Transfer the contents of the bag into the prepared baking dish. Cover the dish with aluminum foil.
- Place the covered dish in the preheated oven. Bake for 40 minutes, or until the potatoes are tender.
- Once the cooking is complete, carefully remove the baking dish from the oven. The Sausage Green Bean Potato Casserole is now ready to serve.
