Sausage Green Bean Potato Casserole
A hearty one-pan casserole featuring smoky slices of kielbasa, tender creamer potatoes, and green beans baked beneath a layer of melted cheddar cheese.
Ingredients
- 1 lb smoked kielbasa sliced into ½-inch rounds
- 1.5 lbs baby creamer potatoes halved
- 2 (14.5-oz) cans green beans drained (or 12 oz fresh, trimmed)
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 1 cup shredded sharp cheddar cheese
- 1/2 tsp Cajun seasoning (Slap Ya Mama® style), plus salt and pepper
- 2 Tbsp olive oil
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch dish.
- Warm olive oil in a large skillet over medium heat. Season potatoes with salt, pepper and Cajun spice, then sauté until golden, about 10 minutes, flipping once.
- Push potatoes to the side; brown kielbasa slices 2–3 minutes per side until they get charred edges. Stir in onion and garlic; cook until translucent, around 2 minutes.
- Pour in green beans, chicken broth and cream; stir gently so everything gets a silky coat.
- Transfer the mix to your baking dish. Sprinkle cheddar evenly, cover with foil, and bake for 30 minutes.
- Remove foil and bake another 10 minutes, until cheese is bubbly and edges turn golden. For a deeper crust, broil 1 minute—watch closely to avoid burning.
- Let rest 5 minutes so the layers settle and each serving holds its shape.
Notes
Store in an airtight container in the fridge for up to four days. To reheat, cover and warm in a 350°F oven for about 15 minutes, or microwave single portions.