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.
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!)
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!
Here’s what I’m going to teach you in this post:
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
- A step-by-step guide for a savory casserole that you can make in less than an hour.
- Some different options for your veggies to make a casserole you’ll love the most!
- How to make this sausage green bean potato casserole recipe in the slow cooker.
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
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.
Can You Make Sausage Green Bean Potato Casserole in The Slow Cooker?
You can! 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.
Should You Peel Potatoes for Potato Casserole?
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.
Can You Make Sausage Green Bean Potato Casserole with Fresh Green Beans?
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
- Corn Casserole
- Green Bean Tater Tot Casserole
- Sweet Potato Casserole
- Green Bean Casserole without Mushroom Soup
- 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
- 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 9x13 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!
Amount Per Serving: Calories: 444Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 45mgSodium: 712mgCarbohydrates: 39gFiber: 7gSugar: 8gProtein: 13g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.