Ingredients
Scale
- 1½ pounds chicken sausage or beef sausage (sliced into ¼-inch pieces)
- 2 pounds baby creamer potatoes (washed and halved)
- Two 15-ounce cans of green beans (drained)
- ⅛ cup vegetable oil
- ¼ cup butter
- 1 cup onions (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon all-purpose seasoning (a blend of salt, pepper, paprika, and cayenne can work as a substitute for Slap Ya Mama® seasoning)
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- ¼ cup water
Instructions
1. Preheat the Oven
Set your oven to 400°F (204°C) and lightly grease a 9×13-inch baking dish with non-stick cooking spray. This prevents sticking and makes cleanup easier.
2. Prepare the Potatoes
- Wash the baby creamer potatoes thoroughly. Since the skin is thin and nutritious, there’s no need to peel them.
- Slice each potato in half to ensure even cooking. If some are larger than others, cut them into quarters.
- Place the potatoes in a large resealable bag or a mixing bowl.
3. Season the Potatoes
- Add vegetable oil, all-purpose seasoning, garlic powder, black pepper, and red pepper flakes to the bag or bowl.
- Seal the bag tightly and shake until all the potatoes are evenly coated with the seasonings. If using a bowl, toss them with your hands or a spoon.
4. Cook the Sausage
- In a large frying pan, add the sliced chicken or beef sausage and ¼ cup of water.
- Cook over medium-high heat, allowing the water to evaporate as the sausage browns. This helps develop flavor and prevents the sausage from drying out.
- Once the sausage is browned and slightly crisp, remove it from the heat and let it cool for a few minutes.
5. Sauté the Onions and Garlic
- Using the same frying pan, melt ¼ cup of butter over medium heat.
- Add the chopped onions and minced garlic, sautéing until the onions become soft and translucent. This step enhances the overall flavor of the casserole.
- Allow the mixture to cool slightly before adding it to the potatoes and sausage.
6. Combine the Ingredients
- Add the browned sausage and sautéed onion-garlic mixture to the bag or bowl with the potatoes.
- Seal the bag and shake well or stir everything together in the bowl.
- Finally, add the drained green beans and give the mixture one last shake to ensure even distribution.
7. Bake the Casserole
- Pour the entire mixture into the prepared 9×13-inch baking dish, spreading it evenly.
- Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and continue baking for another 10 minutes to achieve a golden-brown finish.
Notes
- How to Tell If the Potatoes Are Done
- Pierce a potato with a fork. If it slides in easily, they are fully cooked. If there’s resistance, bake for an additional 5–10 minutes.
- Preventing Overcooking
- If the potatoes are cooking faster than expected, cover them with foil to prevent excessive browning while the other ingredients catch up.
- Enhancing the Flavor
- For extra depth, consider adding a teaspoon of smoked paprika or a splash of Worcestershire sauce.
- Making It a Full Meal
- Serve with a side of rice, cornbread, or a simple salad to make it more filling.
- Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or oven at 350°F (175°C) until warmed through.
- Prep Time: 30 minutes
- Cook Time: 40 minutes