Sausage Green Bean Potato Casserole
A sausage, green bean, and potato casserole that skips the canned beans and the foil. The potatoes and sausage brown in a skillet first, so they stay crisp through a 25 minute bake. Cajun seasoning and a splash of Maggi do the seasoning.
Servings: 4 people
Calories: 521kcal
Equipment
- 1 baking pan
- 1 skillet
Ingredients
- 3 sausages I used smoked chicken sausages
- 1 pound Green beans halved
- 8 small yellow gold Potatoes halved
- ½ cup Onions chopped
- 1 tablespoon Avocado oil
- 2 tablespoon Butter
- 2 teaspoon Garlic minced
- 1 tablespoon Maggi seasoning
- 1 teaspoon Cajun seasoning
- ½ teaspoon black Pepper
- salt
Instructions
- Preheat the oven to 400°F.
- Pat the potatoes dry and toss with the avocado oil. Cook in a large skillet over medium-high heat until golden on the outside, working in two batches if needed so the pan isn't crowded. Transfer to a baking dish.8 small yellow gold Potatoes, 1 tablespoon Avocado oil
- Brown the sausage in the same skillet, about 2 minutes per side, until the edges take color. Add to the baking dish.3 sausages
- Add the butter to the skillet and let it melt. Add the onion, then the garlic, and cook about 3 minutes until the onion is translucent and the garlic is fragrant, scraping up the browned bits from the bottom of the pan. Add to the baking dish.½ cup Onions, 2 tablespoon Butter, 2 teaspoon Garlic
- Boil or steam the green beans about 5 minutes, until tender but still with some bite. Drain well and add to the baking dish.1 pound Green beans
- Sprinkle the Cajun seasoning, Maggi, salt and pepper over everything and toss to coat. Taste before adding salt.1 tablespoon Maggi seasoning, 1 teaspoon Cajun seasoning, ½ teaspoon black Pepper, salt
- Bake uncovered for 25 minutes, stirring once halfway through. Garnish with green onions and serve hot.
Notes
- Pat the potatoes dry before they hit the oil. Wet potatoes steam instead of browning, and everything after that step depends on getting this one right.
- Don't crowd the skillet. Potatoes packed in tight release moisture faster than it can evaporate. Two batches takes three extra minutes and is worth it.
- Don't wipe the skillet between stages. The browned bits from the potatoes and sausage are what the butter and aromatics pick up in step 4.
- Pull the green beans early. Five minutes of blanching feels short, but they get another 25 in the oven.
- Bake uncovered. Foil traps steam and softens the potatoes you just spent time browning.
- Taste before you salt. Between the smoked sausage and the Cajun blend, this arrives most of the way seasoned.
- Sausage: Any smoked or fully cooked sausage works. Kielbasa, andouille, or turkey. Avoid raw sausage, which needs to cook through and throws off the timing.
- Green beans: Frozen work if you skip the blanching and add them straight to the dish. Canned go soft in the oven, so stir those in for the last 10 minutes instead.
- No Maggi? Worcestershire is closest. Soy sauce works but runs saltier, so use less.
- Make ahead: Brown everything and assemble the dish a day early, then refrigerate and bake when ready. Add about 5 minutes since it's going in cold.
- Storage: Up to 4 days in the fridge, a month in the freezer. Reheat at 400°F on a sheet pan for about 10 minutes to get the crisp back.
Nutrition
Calories: 521kcal | Carbohydrates: 43g | Protein: 20.1g | Fat: 31.2g | Cholesterol: 78mg | Sodium: 626mg | Potassium: 1270mg | Fiber: 9.3g | Sugar: 3.3g | Iron: 6mg
