Sausage Green Bean Potato Casserole


1½ lbs sausage (kielbasa or smoked sausage), sliced ¼ inch thick
2 lbs baby creamer potatoes, washed and halved
2 cans (15 oz each) green beans, drained
⅛ cup vegetable oil
¼ cup butter
1 cup chopped onions
3 cloves garlic, minced
1 tsp Slap Ya Mama® seasoning
1 tsp garlic powder
1 tsp pepper
½ tsp red pepper flakes
¼ cup water


Preparation: Preheat your oven to 400°F (204°C) and spray a 9×13-inch baking dish with non-stick spray.
Season Potatoes: Place the halved potatoes in a large sealable bag. Add oil, Slap Ya Mama® seasoning, garlic powder, pepper, and red pepper flakes. Seal the bag and shake well to coat the potatoes.
Cook Sausage: In a large skillet over medium-high heat, add the sliced sausage and water. Cook until the sausage is browned and most of the water has evaporated. Let it cool slightly and then add to the bag with potatoes.
Cook Onions and Garlic: Melt butter in the same skillet. Add onions and garlic, cooking until the onions are translucent. Allow to cool briefly, then add to the seasoning bag.
Mix All Ingredients: Add the drained green beans to the bag, seal, and shake well to mix everything together.
Bake: Transfer the contents of the bag to the prepared baking dish. Cover with foil and bake in the preheated oven for 40 minutes, or until the potatoes are tender.
Serve: Remove the casserole from the oven, being careful of the steam when you remove the foil, and serve hot.

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