Begin by preheating the oven to 400 degrees Fahrenheit (204 degrees Celsius). Prepare a 9x13 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.