Smoked Sausage, Green Bean & Potato Casserole Recipe Is High-Protein Comfort Food (8 Ingredients) by Donna John

When you're married to a deer hunter, you have freezers full of not only ground deer meat, but also deer sausage. Lots of it. This easy country green bean, potato and sausage casserole not only lets me use some of that delicious sausage, but satisfy my meat-and-potatoes husband. The surprise was how much I loved this budget-friendly, high-protein casserole recipe. Simple ingredients, easy to make and it's pretty much a complete meal. Plus you get the health benefits of protein.

To make this hearty sausage and potato casserole recipe, you need just a few ingredients. Here is your gluten-free shopping list for this budget casserole recipe: smoked sausage (whatever kind you like!), fresh green beans (check out the health benefits of green beans), Yukon gold potatoes, onion, garlic, chicken broth, heavy cream and cheddar cheese. After quickly cooking up the sausage, onion and garlic in a skillet, the ingredients are layered then baked for about 1 hour. The cheese goes on last so it stays ooey, gooey and melty.

Pro Tip: Cut the potatoes thin so they cook faster. You can use a sharp knife and cutting board or a mandoline food slicer.

This comfort food casserole can stand on its own as a complete dinner, but I added a fresh garden salad with ranch salad dressing. The original recipe was doubled and baked in a 13x9-inch baking pan. I cut it in half and baked it in a 8x8-inch casserole dish.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour and 10 minutes
Servings: 6

Ingredients 

• 1/2 pound smoked sausage, cut into rounds
• 1/2 pound fresh green beans, ends trimmed and cut in half
• 2 large Yukon gold potatoes, cut into thin slices
• 1 onion, chopped
• 3 cloves garlic, minced 
• 1/2 cup chicken broth (I use low-sodium chicken broth)
• 1/4 cup heavy cream
• 1/2 cup shredded cheddar cheese

Here's how to make it: 

1. Cook the sausage, onion and garlic in a skillet until onion is soft. (Any type of sausage (beef, pork, deer, etc.) would work for this recipe.)
   
2. In a lightly oiled 8x8-inch baking dish, layer half of the potatoes, half the green beans and half of the sausage mixture. (You could use russet potatoes if you prefer for this recipe. I love the buttery taste of Yukon gold potatoes, and they hold up better in casseroles.)
   
3. Repeat layers.
   
4. Pour the chicken broth and heavy cream (I combined the two in a measuring cup) over the layers. Season with black pepper, to taste. (You can use evaporated milk instead of heavy cream.)
   
   
5. Cover the baking dish with aluminum foil.
   
6. Bake in a preheated 375-degree F oven for about 45 minutes.
   
7. Uncover the baking dish and continue to bake for 15 more minutes. Add the cheese during the last 5 minutes of baking time. (Instead of cheddar cheese try gruyere, Swiss, Monterey Jack or your favorite cheese blend.)
   
8. Let the casserole sit for a few minutes before serving. Store any leftovers covered in the fridge and reheat in the microwave.
   
9. This recipe can easily be doubled and cooked in a 13x9-inch baking pan. Use 1 pound of sausage, 1 pound of green beans, four potatoes, more onion and garlic, 1 cup of chicken broth, 1/2 cup of heavy cream and 1 cup of shredded cheese.)
   

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