This sausage green bean potato casserole is a great dish for a chilly weekend, when you want to warm up the kitchen and enjoy a comforting casserole. I used a chicken-apple sausage, but any flavor sausage will work. There might not be enough time for this on a weeknight, but you can also assemble this casserole the night before, and bake it the next.
Prep Time::20 mins
Cook Time:: 1 hr 20 mins
Total Time:: 1 hr 40 mins
Servings::8
Ingredients
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1 pound chicken apple sausage, sliced crossways 1/4-inch thick
2 tablespoons unsalted butter
1 onion, diced
1 tablespoon garlic
1/2 teaspoon dried thyme
salt and freshly ground black pepper to taste
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1/2 cup half-and-half
1 1/2 pounds fresh green beans, halved
1 1/2 pounds baby gold potatoes, halved
1 pound baby carrots
1 1/2 cups purchased fried onions
Directions
Preheat the oven to 350 degrees F (175 degrees C) and grease a 3-quart baking dish.
Brown sausage pieces in a nonstick skillet over medium heat, 3 to 5 minutes; remove from the pan to a large bowl.
In the same skillet, melt butter over medium heat. Add onions, and cook, stirring, until soft, about 3 minutes. Stir in garlic and cook another 30 seconds. Stir in thyme; season with salt and pepper.
Sprinkle flour over onions and garlic, and stir until flour has been absorbed, about 1 to 2 minutes. Stir in chicken broth and half-and-half. Bring to a boil, while stirring, then reduce to a simmer and cook, stirring, until sauce thickens and coats the back of a spoon, 3 to 5 minutes. Remove skillet from the heat.
Add green beans, potatoes, and carrots to the bowl with sausage; add sauce and stir to coat all ingredients with the sauce. Transfer mixture to the prepared baking dish. Cover with foil.
Bake in the preheated oven for 45 minutes. Remove foil, stir, and sprinkle fried onions on top.
Continue to bake until casserole is hot and bubbly and onions have crisped slightly, about 20 minutes more. Serve warm.