Cheesy Sausage Green Bean Potato Casserole Recipe

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Get ready to meet your new favorite comfort food: Cheesy Sausage Green Bean Potato Casserole. This hearty, savory bake brings together crispy slices of smoked sausage, tender baby potatoes, and fresh green beans, all smothered in a rich, cheesy cream sauce. It’s the kind of dish that fills your kitchen with irresistible aromas and draws everyone to the table before it even hits the plate.

Perfect for busy weeknights or cozy weekend dinners, this one-pan wonder saves time without sacrificing flavor. The balance of creamy cheese, smoky sausage, and crisp-tender veggies makes it a complete meal—no sides required. Whether you’re feeding a hungry family or looking to meal prep for the week, this casserole delivers comfort and satisfaction in every bite.

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Ingredients for this Cheesy Sausage Green Bean Potato Casserole Recipe

• 1 lb smoked sausage, sliced into thick rounds
• 1 lb baby potatoes, halved
• 12 oz fresh green beans, trimmed and cut
• 1 cup shredded cheddar cheese (or more to taste)
• 1 can (10.5 oz) cream of mushroom soup
• ½ cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and black pepper to taste
• Olive oil for sautéing
• Optional: chopped parsley for garnish

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Step 1: Prep the Ingredients

Start by washing and halving your baby potatoes. If they’re on the larger side, quarter them to ensure even cooking. Trim the ends off the green beans and cut them in half. Slice the smoked sausage into thick coins, dice the onion, and mince the garlic. Preheat your oven to 400°F (200°C).

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Step 2: Parboil the Potatoes

Bring a pot of salted water to a boil. Add the halved potatoes and cook for about 8–10 minutes, or until they’re just fork-tender but not falling apart. Drain and set aside. This step helps the potatoes bake evenly without turning mushy.

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Step 3: Sauté the Sausage and Aromatics

In a large skillet over medium heat, add a drizzle of olive oil. Toss in the sausage slices and sear them for 2–3 minutes per side until nicely browned. Add in the chopped onions and garlic, and cook until fragrant—about 2 minutes. Remove from heat.

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Step 4: Mix the Sauce

In a large mixing bowl, combine the cream of mushroom soup, milk, Italian seasoning, a pinch of salt, and freshly ground black pepper. Stir in ¾ cup of shredded cheddar cheese until smooth. This cheesy mixture will bind all the casserole ingredients together with rich, savory flavor.

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Step 5: Assemble the Casserole

In a greased 9×13-inch baking dish, layer the parboiled potatoes, sautéed sausage and onions, and trimmed green beans. Pour the cheese sauce evenly over the top and gently stir everything together to coat. Sprinkle the remaining cheddar cheese over the surface.

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Step 6: Bake to Perfection

Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake an additional 10–15 minutes until the top is bubbly and slightly golden. For a deeper crust, you can broil the casserole for 2–3 minutes at the end—just keep a close eye on it.

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Step 7: Serve and Enjoy

Let the casserole rest for 5–10 minutes before serving. Garnish with chopped parsley if desired. Serve it straight from the dish and watch it disappear fast!

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Estimated Nutrition

Note: Nutritional values are approximate and may vary depending on specific ingredients used.

• Calories: 420 per serving
• Protein: 18g
• Carbohydrates: 32g
• Fat: 24g
• Saturated Fat: 10g
• Fiber: 4g
• Sugar: 4g
• Sodium: 890mg

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Frequently Asked Questions

1. Can I use frozen green beans instead of fresh?

Yes, but blanch or thaw them first to avoid excess moisture in the casserole.

2. What type of sausage works best?

Smoked sausage, kielbasa, or even spicy andouille are great options.

3. Can I make this casserole ahead of time?

Absolutely. Assemble it a day in advance, cover tightly, and refrigerate until ready to bake.

4. How do I make it spicier?

Add crushed red pepper flakes, spicy sausage, or a dash of hot sauce to the cheese sauce.

5. Is there a dairy-free alternative?

Use a dairy-free cream soup, plant-based milk, and dairy-free cheese to adapt the recipe.

6. Can I add more veggies?

Sure! Mushrooms, bell peppers, or corn would all blend well with the flavors.

7. How do I prevent the casserole from drying out?

Don’t overbake it, and make sure it’s covered for the first part of baking to trap moisture.

8. What’s a good side dish for this meal?

It’s pretty complete on its own, but a crisp green salad or crusty bread pairs nicely.

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