Have you ever come home craving comfort food that feels like a hug from the inside? That’s exactly what this Sausage Green Bean Potato Casserole brings to the table. It’s cozy, hearty, and packed with flavor, making it a go-to weeknight dinner in our house.
This Sausage Green Bean Potato Casserole is one of those recipes that hits all the right notes creamy potatoes, savory sausage, and tender green beans come together in a dish worth making again and again. If you love simple meals that don’t sacrifice taste, you’re in for a treat.
Why I Can’t Stop Making These Cookies
- Quick win: Ready in under an hour for busy weeknights.
- Flavor twist: The sausage adds a smoky depth that elevates the classic green bean casserole.
- Pantry-friendly: Uses common staples like potatoes and canned green beans.
- Kid-friendly: Mild but flavorful enough to please picky eaters.
- Seasonal appeal: Perfect for cooler months but hearty enough any time you need comfort food.
What Type of Green Beans Should I Use?
When it comes to green beans in this casserole, fresh, frozen, or canned each have their merits. Fresh green beans should be crisp and bright green trim and steam or blanch them before mixing. Frozen green beans make the process faster since they’re usually pre-blanched; just thaw and drain well to avoid watery casserole. Canned beans are super convenient but rinse them well and drain thoroughly to reduce excess liquid and sodium.
For the best texture and flavor, I prefer fresh or frozen green beans. The fresh ones offer that slight snap that holds up well under baking, while frozen ones provide year-round convenience without losing too much color or taste.
Options for Ingredient Alternatives
- Butter or oil: Use unsalted butter for richness or olive oil for a lighter taste.
- Sausage types: Try spicy Italian sausage for heat, or turkey sausage for a leaner option.
- Cheese swaps: Cheddar works well, but Monterey Jack or mozzarella add a milder creaminess.
- Milk options: Whole milk gives the creamiest result, but 2% or plant-based milks like almond or oat substitute just fine.
- Green beans: Fresh, frozen, or canned work depending on your timing and preference just adjust prep accordingly.
The Biggest Challenges While Baking
- Avoid watery casserole: Thoroughly drain beans and sausage to prevent sogginess.
- Overcooked potatoes: Parboil potatoes until just tender to keep them from turning mushy in the oven.
- Cheesy separation: Add cheese towards the end of mixing so it melts evenly without clumping.
- Overbaking: Keep an eye on the bake time 30 to 35 minutes is ideal to keep it creamy and prevent dryness.
- Even layering: Spread ingredients evenly in the casserole dish to ensure uniform cooking and flavor.
Storage & Freezing Instructions
This casserole keeps well covered in the fridge for up to 3 days perfect for make-ahead meals. For freezing, assemble the casserole but don’t bake it, then wrap tightly with foil or plastic wrap and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as directed.
Leftovers reheat beautifully in the oven at 350°F (175°C) until warmed through, or in the microwave for a quicker option.
Estimated Nutrition
For the entire casserole, expect roughly 1,200 calories total, with about 10 grams of protein per serving. Per serving (assuming 6 servings), calories range around 200, fat 12 grams, carbohydrates 16 grams, and fiber 3 grams. Nutrition can vary significantly depending on sausage type and cheese used.
Ingredients
- 1 pound breakfast sausage (450 g)
- 1 pound green beans, trimmed and steamed (450 g) or 2 cups frozen green beans, thawed and drained (300 g)
- 3 medium russet potatoes, peeled and cubed (about 1 1/2 pounds / 700 g)
- 1 cup shredded cheddar cheese (115 g)
- 1/2 cup chopped onion (about 80 g)
- 2 cloves garlic, minced
- 1 cup whole milk (240 ml)
- 2 tablespoons unsalted butter (28 g)
- 2 tablespoons all-purpose flour (16 g)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch (23×33 cm) casserole dish.
- Boil the cubed potatoes in salted water for about 10 minutes until just tender. Drain and set aside.
- In a large skillet over medium heat, cook the sausage until browned and cooked through. Remove with a slotted spoon, leaving the drippings in the pan.
- Add butter to the pan drippings, then sauté onion and garlic until soft and fragrant, about 4 minutes. Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk, salt, pepper, and smoked paprika. Cook until the sauce thickens, about 3-4 minutes. Remove from heat.
- In a large bowl, combine cooked potatoes, sausage, steamed green beans, and cheese. Pour the sauce over and gently fold everything together.
- Transfer the mixture to the prepared casserole dish, spreading evenly. Bake uncovered for 30 to 35 minutes until bubbly and golden on top. Let cool slightly before serving.
Tips, Variations & Serving Ideas
- Add crispy fried onions on top for extra crunch.
- Swap sausage for diced ham or bacon for a smoky twist.
- Stir in mushrooms or bell peppers for extra veggies.
- Serve alongside a fresh green salad or crusty bread for a full meal.
- Underbake slightly if you prefer a creamier, gooier casserole.
- Make a smaller version in ramekins for easy portion control.
- Store leftovers in single-serving containers to heat up throughout the week.
FAQs
Q: Can I use frozen green beans straight from the bag?
A: Yes, just thaw and drain them well to avoid excess moisture in the casserole.
Q: Is this casserole freezer-friendly?
A: Absolutely. Assemble without baking, freeze tightly wrapped, then thaw overnight before baking.
Q: Can I make this vegetarian?
A: Try substituting the sausage with cooked lentils or plant-based sausage alternatives.
Save This for Later (Pinterest)
If you love cozy, uncomplicated dinners, save this Sausage Green Bean Potato Casserole recipe on Pinterest and share it with friends who need a new weeknight favorite!
Leave a Reply