Ingredients
- 1 1/2 lbs of kielbasa or smoked sausage, sliced into generous 1/4″ chunks
- 2 lbs of baby creamer potatoes, lovingly washed and halved
- 2 15 oz cans of vibrant green beans, drained well
- A drizzle of vegetable oil (1/8 cup)
- A dollop of butter (1/4 cup)
- A heaping cup of chopped onions
- 3 robust cloves of garlic, finely minced
- 1 tsp of ‘Slap Ya Mama®’ seasoning – for that fiery kick!
- 1 tsp of garlic powder – because you can never have too much garlic
- 1 tsp of freshly ground black pepper
- 1/2 tsp of vibrant red pepper flakes
- 1/4 cup of water, just to bind everything together
Instructions
Preheat your trusty oven to a hot 400° and lightly mist a 9×13 baking dish with your favorite non-stick spray.
Give the creamer potatoes a good wash and halve them. Transfer them to a sealable, gallon-sized baggie.
Pour in the vegetable oil, ‘Slap Ya Mama®’ seasoning, garlic powder, pepper, and red pepper flakes into the baggie. Give it a good shake until everything is thoroughly coated.
Heat a large frying pan and toss in the sliced sausage along with water. Cook on medium-high heat until the sausage develops a lovely brown crust and the water has mostly evaporated.
When the sausage is cool enough to handle, join it with the seasoned potatoes in the baggie.
In the same frying pan, melt the butter and sauté the chopped onions and minced garlic until the onions become a beautiful translucent.
Once cooled, add the onions and garlic into the baggie and shake again to distribute the flavors evenly.
Finally, add the green beans to the baggie, give it a final shake, and then empty the contents into the prepared baking dish.
Cover the dish with foil and place it in the preheated oven. Allow it to bake for 40 minutes, or until the potatoes are tender and easily pierced with a fork.
Once done, carefully remove the dish from the oven and get ready to serve a hearty meal that will have everyone asking for seconds!
SAUSAGE GREEN BEAN POTATO CASSEROLE
Ingredients
- 1 1/2 lbs of kielbasa or smoked sausage, sliced into generous 1/4″ chunks
- 2 lbs of baby creamer potatoes, lovingly washed and halved
- 2 15 oz cans of vibrant green beans, drained well
- A drizzle of vegetable oil (1/8 cup)
- A dollop of butter (1/4 cup)
- A heaping cup of chopped onions
- 3 robust cloves of garlic, finely minced
- 1 tsp of ‘Slap Ya Mama®’ seasoning – for that fiery kick!
- 1 tsp of garlic powder – because you can never have too much garlic
- 1 tsp of freshly ground black pepper
- 1/2 tsp of vibrant red pepper flakes
- 1/4 cup of water, just to bind everything together
Instructions
Preheat your trusty oven to a hot 400° and lightly mist a 9×13 baking dish with your favorite non-stick spray.
Give the creamer potatoes a good wash and halve them. Transfer them to a sealable, gallon-sized baggie.
Pour in the vegetable oil, ‘Slap Ya Mama®’ seasoning, garlic powder, pepper, and red pepper flakes into the baggie. Give it a good shake until everything is thoroughly coated.
Heat a large frying pan and toss in the sliced sausage along with water. Cook on medium-high heat until the sausage develops a lovely brown crust and the water has mostly evaporated.
When the sausage is cool enough to handle, join it with the seasoned potatoes in the baggie.
In the same frying pan, melt the butter and sauté the chopped onions and minced garlic until the onions become a beautiful translucent.
Once cooled, add the onions and garlic into the baggie and shake again to distribute the flavors evenly.
Finally, add the green beans to the baggie, give it a final shake, and then empty the contents into the prepared baking dish.
Cover the dish with foil and place it in the preheated oven. Allow it to bake for 40 minutes, or until the potatoes are tender and easily pierced with a fork.
Once done, carefully remove the dish from the oven and get ready to serve a hearty meal that will have everyone asking for seconds!
