Name: Hearty Sausage Green Bean Potato Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: Main Ingredients:; 1 lb ground sausage (mild or spicy); 2 lbs Russet potatoes, peeled and diced (about 1/2-inch cubes); 1 lb fresh green beans, trimmed and cut into 1-inch pieces; Creamy Goodness:; 1 (10.5 oz) can cream of mushroom soup; 1/2 cup whole milk; Flavor Boosters & Finishing Touches:; 1 medium yellow onion, diced; 2-3 cloves garlic, minced; 2 cups shredded sharp cheddar cheese; 1 tsp salt (or to taste); 1/2 tsp black pepper (or to taste)

Description

Sausage green bean potato casserole: Your go-to recipe for a cozy, easy dinner. Discover Mama Tessas secrets for a hearty, flavorful family meal.

Ingredients

Scale

Main Ingredients:
1 lb ground sausage (mild or spicy)
2 lbs Russet potatoes, peeled and diced (about 1/2-inch cubes)
1 lb fresh green beans, trimmed and cut into 1-inch pieces
Creamy Goodness:
1 (10.5 oz) can cream of mushroom soup
1/2 cup whole milk
Flavor Boosters & Finishing Touches:
1 medium yellow onion, diced
2–3 cloves garlic, minced
2 cups shredded sharp cheddar cheese
1 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)

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Instructions

Brown the Sausage:: First things first, get your skillet nice and hot over medium-high heat. Toss in that ground sausage and break it up with a spoon. You want it beautifully browned, no pink bits left, see? As it sizzles, the kitchen starts to smell so inviting, that’s when you know good things are coming. I’ve definitely under-browned it before, and it just doesn’t have the same depth of flavor, so take your time here, it’s worth it!
Prep Those Veggies:: While the sausage is doing its thing, peel and dice your potatoes into about 1/2-inch cubes. You don’t want them too big, or they’ll take ages to cook through. Snap the ends off your green beans and cut them into 1-inch pieces. Chop your onion and mince that garlic. This is where my kitchen usually gets a little messy, with potato peels everywhere, but it’s all part of the process, right?
Sauté Aromatics:: Once the sausage is browned, drain off most of the grease, but leave a little for flavor. Add your diced onion to the skillet and cook until it’s softened and translucent, about 5 minutes. Then, toss in the minced garlic and cook for just another minute until it’s fragrant. Oh, that smell! It’s honestly one of my favorite parts of cooking, that sweet onion and garlic aroma.
Whisk Up the Creamy Sauce:: In a large bowl, whisk together your cream of mushroom soup and milk until it’s smooth and creamy. Season it with a good pinch of salt and pepper. This is the glue that holds our whole sausage green bean potato casserole together! I sometimes add a tiny dash of paprika here too, just for a little extra warmth, but that’s totally optional.
Combine Everything:: Now, for the fun part! Add the browned sausage, sautéed onions and garlic, diced potatoes, and green beans to your bowl with the creamy sauce. Stir it all together until everything is nicely coated. Make sure those potatoes and green beans are really nestled in there. I’ve definitely rushed this step and ended up with dry spots, so take your time to mix it well.
Bake to Golden Perfection:: Pour the mixture into a 9×13 inch baking dish – no need to grease it, the casserole takes care of itself. Sprinkle generously with that glorious shredded cheddar cheese. Pop it into a preheated oven at 375°F (190°C) for about 45-55 minutes, or until the potatoes are tender, and the cheese is bubbly and golden. The whole house will smell incredible, trust me!