The people in my house get really excited when they know that Sausage, Green Bean, and Potato Casserole is on the menu! It is one of our absolute favorite comfort meals. Not only is it delicious, but it is extremely easy to throw together and after a few initial steps, it all cooks in one dish. You can actually put this together the night before or earlier in the day, ready to bake later on, so this is also a great make-ahead supper!
You can use Kielbasa or smoked sausage in this. I use smoked sausage as Kielbasa can sometimes very difficult to find here in the UK. It works beautifully. You can also use either tinned green beans, thawed frozen beans, or cooked fresh green beans. I usually just use the tinned as they are something which I always have in my larder. This store-cupboard supper is the perfect mix of meat, carbs, and delicious seasonings!
INGREDIENTS NEEDED FOR SAUSAGE, GREEN BEAN & POTATO CASSEROLE
You will need nothing out of the ordinary for this deliciously comforting casserole!
|1 ½ pounds smoked sausage, sliced into ¼ inch thick rounds|
|2 pounds red potatoes, washed well and cut into 1-inch cubes|
|1 tsp black pepper|
|2 TBS of vegetable oil|
|¼ cup butter|
|2 large onions, peeled and chopped (1 cup)|
|3 cloves garlic, peeled and minced|
|1 tsp Cajun seasoning|
|1 tsp garlic powder|
|2 (15-oz) cans of cut green beans, drained|
|½ tsp red pepper flakes (or to taste)|
|¼ cup water|
Do feel free to substitute what you have for the ingredients listed in the recipe. You can use kielbasa instead of smoked sausage. You could even use cubes of ham or cubed thick slab bacon. If you have baby potatoes, use them. Just wash and cut in half. I don’t bother to peel my potatoes because we love the potato skins and they add additional nutrition and fibre.
HINTS AND TIPS FOR SUCCESS
Be sure to follow my hints and tips to make the best Sausage, Green Bean & Potato Casserole ever!
1. Read through the recipe several times before beginning. This will help to familiarise you with any ingredients or equipment required.
2. Assemble all of your ingredients together before you begin. This will help to prevent you from accidentally leaving out anything integral to the recipe. (Been there, done that, lesson learned!)
3. I like to assemble all the elements of this dish before I begin. By doing this everything goes together quickly. For instance, in this recipe, I will chop all of my onions, potatoes, and sausage before I do anything else. I also like to measure out all my spices and herbs, etc.
4. Make sure your knives are clean and sharp. A dull knife is a dangerous tool to have in the kitchen.
5. To chop an onion quickly and easily, lop off both the stem and the root ends. Cut the onion in half down the middle and remove the peel from both halves. Place the onion cut side down, on a cutting board. Using a sharp knife, and holding in place at the root end, make cuts evenly spaced down the length of the onion. Once you have done that make evenly spaced cuts across the width of the onion. Repeat for the other onion half. Presto! Perfectly chopped onion!
5. I don’t bother to peel the potatoes for this recipe. Simply wash them very well and then cut them into the appropriate size. I like to cut them into 1-inch cubes. Leaving the skins on adds visual interest, texture, and fiber to the finished recipe.
6. The method I have given for browning the sausage has a two-fold purpose. One, simmering it in the water helps to leech out any fat, which then (two) is extremely helpful in browning the sausage. Don’t be obsessed with getting the sausage really brown. A light browning is all you need.
7. I tip everything into a bowl to combine together prior to pouring it all into the baking dish. This helps to ensure that everything is evenly mixed.
8. Make sure you butter your baking dish. I use a non-stick low-fat cooking spray. I prefer to use a shallow larger dish to bake this in as well so that things are a bit more spread out. This helps everything to cook quicker and more evenly.
9. You can use frozen green beans if you wish. Thaw them first. You can also use fresh green beans. Steam them to crispy tender first.
10. Cover the casserole tightly with foil. This helps the potatoes to steam perfectly!
11. I like to uncover it for the last 10 minutes or so, which can help to brown the potatoes a bit. Alternately you can pop it briefly (uncovered) beneath the grill/broiler element of your oven.
12. If you want, a quantity of cheese can be grated over top ten minutes before the casserole is done. Its awfully tasty with melted cheese on top. I recommend a good cheddar or gruyere cheese.
13. You can easily make your own Cajun seasoning. Mix together 2 1/2 TBS of salt, 1 TBS dried oregano leaves (Rub to a powder using your fingertips), 1 TBS sweet paprika, 1 TBS cayenne pepper, and 1 TBS ground black pepper. Store in an airtight container out of the light for up to six months.
14. You can prepare this easily ahead of time and keep, covered, in the refrigerator until you are ready to bake it. Take it out half an hour before you start to bake it.
HOW TO MAKE SAUSAGE, GREEN BEAN & POTATO CASSEROLE
This is such a simple make. Prepare to fall in love!
Chop your onions.
Chop your potato.
Preheat the oven to 400*F. Spray a 9 by 13-inch baking dish with non-stick cooking spray. Set aside.
Add the potatoes to a large bowl. Toss together with the oil, seasonings, pepper, and red pepper flakes, mixing well together.
Add the sausage to a skillet along with the water. Cook and stir over medium high heat until the water has evaporated and the sausage has browned. Add the sausage to the bowl of potatoes.
Add the butter to the skillet. Add the onions and garlic. Cook until the onions are translucent and soft without browning. Pour this into the bowl with everything else.
Add the drained green beans and mix everything together well. Pour into the prepared baking dish.
Cover tightly with foil and bake in the preheated oven for 40 minutes, or until the potatoes are fork tender.
Uncover and enjoy! Serve hot.
As you can see it really is a quick and easy make! Once made, any leftovers will last 3 to 4 days in the refrigerator, stored in an airtight container. You can also freeze any leftovers in an airtight freezer container or a heavy zip lock baggie. It will store in the freezer for 1 to 2 months. One great thing about most casseroles is that any leftovers taste even better when reheated!
HOW TO REHEAT LEFTOVERS
To reheat in the oven – place leftovers in a covered baking dish. Add a bit of stock or water to keep it from drying out and reheat in a 300*F oven for 20 to 30 minutes.
To reheat in the skillet – Add a bit of oil or butter to a skillet along with a small amount of stock. Add the leftovers, cover and warm up until it is heated to the temperature you desire.
To reheat in the microwave – Place leftovers into a microwave safe dish. Cover and reheat at medium, giving it a stir every 60 seconds until it reaches the temperature you desire.
SUGGESTIONS FOR SERVING SAUSAGE, GREEN BEAN & POTATO CASSEROLE
This hearty casserole makes for a delicious weekend or midweek supper. As it is a complete meal in its own right, as well as being very hearty, I make any sides that I might serve with it light. A nice tossed salad or coleslaw goes very well. In the summer months, we enjoy it with sliced fresh cucumbers and tomatoes. You could also serve some crusty rolls or sliced French bread for your heartier eaters!
So there you have it, a deliciously quick, easy, and hearty casserole that your family is sure to love. Delicious food doesn’t have to be fancy; it just has to taste good and be visually appealing. We begin to eat with our eyes after all! I promise you that this fabulous comforting casserole is all that and more! Enjoy!
- 1 ½ pounds smoked sausage, sliced into ¼ inch thick rounds
- 2 pounds red potatoes, washed well and cut into 1 inch cubes
- 2 (15-oz) cans of cut green beans, drained
- 2 TBS of vegetable oil
- ¼ cup butter
- 2 large onions, peeled and chopped (1 cup)
- 3 cloves garlic, peeled and minced
- 1 tsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp black pepper
- ½ tsp red pepper flakes (or to taste)
- ¼ cup water
- Preheat the oven to 400*F. Spray a 9 by 13-inch baking dish with non-stick cooking spray. Set aside.
- Add the potatoes to a large bowl. Toss together with the oil, seasonings, pepper, and red pepper flakes, mixing well together.
- Add the sausage to a skillet along with the water. Cook and stir over medium high heat until the water has evaporated and the sausage has browned. Add the sausage to the bowl of potatoes.
- Add the butter to the skillet. Add the onions and garlic. Cook until the onions are translucent and soft without browning. Pour this into the bowl with everything else. Add the drained green beans and mix everything together well. Pour into the prepared baking dish.
- Cover tightly with foil and bake in the preheated oven for 40 minutes, or until the potatoes are fork tender.
- Uncover and enjoy! Serve hot.
Amount Per Serving: Calories: 693 (based on 6 servings)
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.