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Sausage, Green Bean & Potato Casserole Recipe Is Country Comfort Food by Donna John

Casseroles Budget-friendly Beef Dinner Venison Pork Gluten-free

17 days ago

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Sausage, Green Bean & Potato Casserole Recipe Is Country Comfort Food

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 casserole recipe. Simple ingredients, easy to make and it's pretty much a complete meal.

To make this hearty sausage and potato casserole recipe, you need just a few ingredients. Here is your gluten-free shopping list: smoked sausage (whatever kind you like!), fresh 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.

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.

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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 used low-sodium chicken broth)
1/4 cup heavy cream
1/2 cup shredded cheddar cheese

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Recipe Notes

Any type of sausage (beef, pork, deer, etc.) would work for this recipe.

You can use evaporated milk instead of heavy cream.

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

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.

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.

Instead of cheddar cheese try gruyere, Swiss, Monterey Jack or your favorite cheese blend.

Store any leftovers covered in the fridge for up to four days.

Here's how to make it:

Cook the sausage, onion and garlic in a skillet until onion is soft.
In a lightly oiled 8x8-inch baking dish, layer half of the potatoes, half the green beans and half of the sausage mixture.
Repeat layers.
Pour the chicken broth and heavy cream (I combined the two in a measuring cup) over the layers. Season with black pepper, to taste.
Cover the baking dish with aluminum foil.
Bake in a preheated 375-degree F oven for about 45 minutes.
Uncover the baking dish and continue to bake for 15 more minutes. Add the cheese during the last 5 minutes of baking time.
Let the casserole sit for a few minutes before serving.

Nutrition Facts Per Serving

Calories: 292

Total Fat: 15.9g

Saturated Fat: 6.8g

Cholesterol: 38mg

Sodium: 425mg

Total Carbohydrate: 28.3g

Dietary Fiber: 3.7g

Total Sugars: 2.7g

Protein: 11.1g

Vitamin D: 3mcg

Calcium: 160mg

Iron: 2mg

Potassium: 460mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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