Sausage Green Bean Potato Casserole is an easy bake layered with flavor. You’ll enjoy slices of smoked sausage, chunks of seasoned baked potatoes, and pops of freshness from the green beans! It’s a true family favorite.

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There’s nothing like a casserole to simplify suppertime. Especially when I get to use canned, frozen, or pre-made ingredients! (Of course, I always use fresh when I can – and you can use fresh veggies in this recipe, too!)

When my family and I get a little tired of our usual chicken and beef dinners, I like to break out something a little special and different.

So for this sausage green bean potato casserole, I use kielbasa! It’s a mouthwatering Polish sausage that adds a smoky, seasoned flavor all on its own.

The real secret to making a great casserole dish is to bake and brown the meat and potatoes before adding the green beans.

You bake all of the spices and oils right into the skins of each, so no surface is left unseasoned!

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

You can make a stunning sausage green bean casserole with common, easy-to-find, easy-to-prep ingredients!

The layers of succulent sausage, seasoned potatoes, and delicious green beans have a holiday feel any time of the year.

STEP ONE: Preheat the oven to 400 degrees.

STEP TWO: Slice the potatoes in half if using baby or “new” potatoes, or in quarters if using mature. Slice the kielbasa as well, making sure that the meat and vegetables are all roughly consistent in size.

STEP THREE: Transfer the sliced spuds and sausage to the baking dish. Sprinkle the salt, pepper, garlic powder, smoked paprika, and onion powder over the dish. Drizzle all of the olive oil over top as well and toss to coat.

STEP FOUR: Bake, covered with aluminum foil, for 25 minutes until the potatoes and meat brown.

STEP FIVE: Remove the dish from the oven and uncover it to add the green beans. Toss to mix the beans evenly among the other ingredients. Cover once more with the aluminum foil and return the dish to the oven to bake for another 25 to 30 minutes.

STEP SIX: Remove your sausage green bean potato casserole from the oven and keep covered until ready to serve.

First off, I recommend using baby potatoes. All you have to do is clean them, slice them in half, and drop them right into the dish.

You’ll have to quarter the larger ones, adding a bit more time to the preparation process.

As for the type of potato, each has its own pros and cons, so consider these facts when perusing the produce section:

You can! The biggest difference with the crockpot method is that you’ll have to brown the sausage and potatoes on the stove first to get the same texture and flavor that you get with the original recipe. 

Once that is said and done, you simply build the layers as instructed in the recipe, and cook on high for 4 hours or so. 

Only if you want to. Personally, I love the texture and flavor that the potato skins add to the dish!

I also find that keeping the skin intact helps the seasonings stick a bit better, giving you a better flavor overall.

When leaving the skins on, be sure to scrub the spuds well to remove any and all dirt or other debris from the vegetable.

Absolutely! You’ll get a delicious crispness from fresh veggies that you just can’t achieve with the canned alternative. This is also the case for frozen. 

If you opt for frozen produce, then allow it to thaw in the fridge and then pat dry with a paper towel before adding it to the dish.

Sausage green bean potato casserole is packed with flavors of smoked sausage, potatoes, and green beans! Easy and delicious!

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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I’m Samantha, a stay-at-home-mom of 2. I’m here to make cooking easier for your whole family and help you find new recipes to put in your regular rotation!

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