Q1: Can I make this Sausage Green Bean Potato Casserole ahead of time?

Yes, you can prep the ingredients up to a day in advance. Store them separately or mixed in a sealed container in the fridge, then bake when ready.

Q2: Can I use canned or frozen green beans instead of fresh?

Absolutely. Canned green beans should be well-drained, and frozen ones should be added midway through baking to avoid overcooking.

Kielbasa is the traditional choice, but smoked sausage, turkey sausage, or even plant-based sausage alternatives can be used with great results.

A hearty and flavorful one-pan meal featuring kielbasa sausage, baby potatoes, and green beans baked with savory seasonings for a comforting dinner.

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Preheat oven to 400°F and spray a 9×13-inch baking dish with non-stick spray.
Wash and cut baby potatoes in half. Place in a sealable gallon-size bag.
Add oil, Cajun seasoning, garlic powder, black pepper, and red pepper flakes to the bag. Seal and shake to coat potatoes evenly.
In a skillet over medium-high heat, cook the sausage with ¼ cup water until browned and most of the water has evaporated.
Once sausage is cooled slightly, add it to the bag with the potatoes.
In the same skillet, melt butter and sauté onions and garlic until translucent. Let cool slightly, then add to the bag and shake to mix.
Add drained green beans to the bag, shake to combine, and then pour everything into the prepared baking dish.
Cover with foil and bake for 40 minutes, or until potatoes are tender.
Carefully remove from the oven and serve hot.

If potatoes brown too quickly, cover with foil and reduce oven temperature slightly.
Canned or frozen green beans work well; just adjust the cooking time to prevent overcooking.
Prepping the night before can save time—store components separately in the fridge.
Use a large mixing bowl instead of a bag if preferred for tossing ingredients.