Sausage Green Bean Potato Casserole is an easy bake layered with flavor. You’ll enjoy slices of smoked sausage, chunks of seasoned baked potatoes, and pops of freshness from the green beans! It’s a true family favorite.
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There’s nothing like a casserole to simplify suppertime. Especially when I get to use canned, frozen, or pre-made ingredients! (Of course, I always use fresh when I can – and you can use fresh veggies in this recipe, too!)
When my family and I get a little tired of our usual chicken and beef dinners, I like to break out something a little special and different.
So for this sausage green bean potato casserole, I use kielbasa! It’s a mouthwatering Polish sausage that adds a smoky, seasoned flavor all on its own.
The real secret to making a great casserole dish is to bake and brown the meat and potatoes before adding the green beans.
You bake all of the spices and oils right into the skins of each, so no surface is left unseasoned!
You can make a stunning sausage green bean casserole with common, easy-to-find, easy-to-prep ingredients!
The layers of succulent sausage, seasoned potatoes, and delicious green beans have a holiday feel any time of the year.
How to Make Sausage Green Bean Potato Casserole
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 400 degrees.
STEP TWO: Slice the potatoes in half if using baby or “new” potatoes, or in quarters if using mature. Slice the kielbasa as well, making sure that the meat and vegetables are all roughly consistent in size.
STEP THREE: Transfer the sliced spuds and sausage to the baking dish. Sprinkle the salt, pepper, garlic powder, smoked paprika, and onion powder over the dish. Drizzle all of the olive oil over top as well and toss to coat.
STEP FOUR: Bake, covered with aluminum foil, for 25 minutes until the potatoes and meat brown.
STEP FIVE: Remove the dish from the oven and uncover it to add the green beans. Toss to mix the beans evenly among the other ingredients. Cover once more with the aluminum foil and return the dish to the oven to bake for another 25 to 30 minutes.
STEP SIX: Remove your sausage green bean potato casserole from the oven and keep covered until ready to serve.
What Is The Best Potato To Use for Potato Casserole?
First off, I recommend using baby potatoes. All you have to do is clean them, slice them in half, and drop them right into the dish.
You’ll have to quarter the larger ones, adding a bit more time to the preparation process.
As for the type of potato, each has its own pros and cons, so consider these facts when perusing the produce section:
- Red potatoes are moist and waxy, with thin skin and a sweeter flavor. They roast very well!
- Fingerling potatoes are rich and buttery, and rather firm.
- Yukon Gold potatoes aren’t too starchy, and their skin has a nice flavor. This variety is also pretty buttery in flavor.
- Russet potatoes, our tried and true, are always fluffy with a thick skin that seasonings just love to cling to.
How to make Green Beans Potatoes and Sausage in the crock pot
The biggest difference with the crockpot method is that you’ll have to brown the sausage and potatoes on the stove first to get the same texture and flavor that you get with the original recipe.
Once that is said and done, you simply build the layers as instructed in the recipe, and cook on high for 4 hours or so.
What to Serve with Sausage Potato Green Bean Casserole
This sausage, green bean, and potato casserole really has it all, so I like to keep my sides simple. Air fryer garlic knots, garlic bread, or crescent rolls always hit the spot!
If you’re looking for something sweet to finish off your meal, no bake cheesecake or vanilla mousse are great ways to satisfy your sweet tooth.
Storing Leftover Sausage Green Beans and Potatoes
Let your casserole cool, then cover it with plastic wrap or store it in an airtight container. Leftovers will stay fresh in the refrigerator for 3-4 days.
For longer storage, cut the smoked sausage and potato casserole into individual portions and store them in freezer-safe containers in the freezer for up to 6 months.
Smoked Sausage and Potato Casserole FAQs
Only if you want to. Personally, I love the texture and flavor that the potato skins add to the dish!
I also find that keeping the skin intact helps the seasonings stick a bit better, giving you a better flavor overall.
When leaving the skins on, be sure to scrub the spuds well to remove any and all dirt or other debris from the vegetable.
Absolutely! You’ll get a delicious crispness from fresh veggies that you just can’t achieve with the canned alternative. This is also the case for frozen.
If you opt for frozen produce, then allow it to thaw in the fridge and then pat dry with a paper towel before adding it to the dish.
Other Casserole Recipes You’ll Love:
- 5 Ingredient Squash Casserole
- Breakfast Tater Tot Casserole
- Ground Beef Hash Brown Casserole
- Broccoli Cheese Casserole
- Green Bean Casserole with Canned Green Beans
- Corn Casserole
- Corn Macaroni Casserole
- Green Bean Casserole Without Fried Onions
- Green Bean Tater Tot Casserole
- Sweet Potato Casserole
- Green Bean Casserole without Mushroom Soup
- Green Bean Casserole with Cream Cheese
Sausage Potato Green Bean Casserole
Ingredients
- 1.5 pounds of baby potatoes
- 1 package of kielbasa
- 2- 15 ounce cans of green beans drained
- 1/4 cup of olive oil
- 1 teaspoon of garlic powder
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of onion powder
- salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees.
- Slice your baby potatoes in half or quarter the larger ones so they are all about the same size.
- Slice your kielbasa.
- In a 9×13 baking dish, place your potatoes and kielbasa. Season with salt and pepper, garlic powder, smoked paprika, and onion powder. Then drizzle the olive oil over the ingredients. Use a spatula to toss the ingredients, so they are evenly coated in olive oil and seasoning.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the dish from the oven and add the green beans. Use a spatula to incorporate them in with the potatoes and kielbasa. Place the foil back on and return it to the oven.
- Bake for an additional 25-30 minutes.
- Remove and enjoy!
So Simple, so tasty
So glad you liked it!
Could you use fresh or frozen green beans?
Hi Marg, yes, you can use fresh, frozen, or canned green beans in this recipe. I’ve noted this a little higher up in the post.