Sausage Green Bean Potato Casserole: 7 Comforting Secrets

Why You’ll Love This Recipe

I like how this recipe takes everyday ingredients and turns them into a wholesome meal with minimal effort. The combination of sausage and potatoes makes it comforting, while the green beans add freshness. I also enjoy how the creamy mushroom base ties everything together, and the melted cheddar cheese on top makes it extra indulgent. It’s a one-dish wonder that saves me time and cleanup.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 pound sausage
4 cups green beans
4 cups potatoes, diced
1 onion, chopped
2 cups cheddar cheese, shredded
1 can cream of mushroom soup
1 cup milk
Salt and pepper to taste

Directions

1. Preheat the oven to 350°F (175°C).

2. In a skillet, brown the sausage and onion over medium heat.

3. In a large bowl, combine the cooked sausage, green beans, potatoes, cream of mushroom soup, and milk.

4. Season with salt and pepper.

5. Transfer the mixture to a greased casserole dish.

6. Top with shredded cheese.

7. Bake for 45 minutes or until the potatoes are tender.

Servings and Timing

This recipe makes 6 servings. It takes about 15 minutes of prep time and 45 minutes of baking time, for a total of 1 hour.

Variations

I sometimes swap regular sausage for turkey sausage when I want a lighter option. Fresh or frozen green beans both work well, depending on what I have on hand. For extra flavor, I like to add garlic powder, paprika, or Italian seasoning. If I’m craving a richer taste, I’ll mix in some sour cream or use a blend of cheeses instead of just cheddar.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I usually pop it in the oven at 350°F until warmed through, which keeps the texture nice. For a quicker option, I reheat individual portions in the microwave. This casserole also freezes well—I wrap it tightly and freeze for up to 2 months, then thaw it in the fridge overnight before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it a day in advance and keep it in the fridge. When I’m ready to bake, I just add a few extra minutes to the cooking time.

Can I use frozen potatoes instead of fresh?

Yes, frozen diced potatoes work well and save prep time. I just make sure they’re thawed before mixing.

Can I make this casserole dairy-free?

Yes, I replace the milk with a non-dairy alternative and use a dairy-free cheese substitute.

How do I make it spicier?

I sometimes use spicy sausage or add red pepper flakes for a little heat.

Can I add more vegetables?

Absolutely. I’ve added mushrooms, bell peppers, or even zucchini for extra nutrition.

Do I need to pre-cook the potatoes?

No, as long as they’re diced small, they cook through in the oven during the 45-minute bake.

Can I use a different type of cheese?

Yes, mozzarella, Monterey Jack, or a sharp cheddar blend all taste great in this dish.

How can I make it gluten-free?

The recipe is naturally gluten-free as long as I use a gluten-free cream of mushroom soup.

Can I freeze individual portions?

Yes, I portion leftovers into containers before freezing. That way, I can reheat just what I need for quick meals.

Conclusion

This sausage green bean potato casserole is one of my favorite comfort meals because it’s hearty, easy, and versatile. I like how I can prepare it ahead, change up the flavors with different sausages or cheeses, and store leftovers for later. It’s a dish that always feels homey and satisfying, perfect for feeding family or bringing to gatherings.