Sausage Green Bean Potato Casserole (Print Version)
# Ingredients:
→ For the Casserole
01 -
1 pound smoked sausage, sliced into rounds
02 -
1 pound baby potatoes, halved
03 -
1 pound green beans, trimmed and cut into 2-inch pieces
04 -
1 large onion, diced
05 -
3 cloves garlic, minced
06 -
1 teaspoon paprika
07 -
1 teaspoon Italian seasoning
08 -
1/2 teaspoon black pepper
09 -
1/2 teaspoon salt
10 -
3/4 cup chicken broth
11 -
1/2 cup heavy cream
12 -
1 1/2 cups sharp cheddar cheese, shredded
13 -
2 tablespoons olive oil
14 -
2 tablespoons butter
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray.
02 -
In a large bowl, combine the halved baby potatoes and cut green beans. Toss them with olive oil, paprika, Italian seasoning, salt, and pepper until all pieces are well coated.
03 -
Heat a large skillet over medium-high heat. Add the sliced sausage and cook until lightly browned, about 5 minutes. Once browned, transfer to a paper towel-lined plate to drain excess grease.
04 -
In the same skillet used for the sausage, melt the butter. Add the diced onions and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
05 -
Mix the browned sausage, seasoned potatoes and green beans, and the sautéed onion mixture in your prepared baking dish. Pour the chicken broth and heavy cream evenly over everything.
06 -
Cover the baking dish with foil and bake for 35-40 minutes, or until the potatoes are tender when pierced with a fork.
07 -
Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return the dish to the oven uncovered for 10-15 minutes until the cheese is melted and golden brown.
08 -
Let the casserole rest for 5-10 minutes before serving hot.
# Notes:
01 -
You can substitute the smoked sausage with kielbasa, andouille, or chicken sausage based on preference
02 -
For a lighter version, half-and-half can be used instead of heavy cream