Smoked sausage: 1 lb (450g), sliced into 1/4-inch pieces
Fresh green beans: 1 lb (450g), trimmed and halved
Potatoes: 1.5 lbs (about 680g), cubed (Yukon Gold or red potatoes work well)
Olive oil: 2 tablespoons
Garlic powder: 1 teaspoon
Dried thyme: 1/2 teaspoon
Paprika: 1 teaspoon
Salt and pepper: to taste
Chicken broth: 1/2 cup
Shredded cheddar cheese: 1 cup (optional for topping)
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Prepare the Ingredients:
Wash and trim the green beans. Cut the potatoes into small, bite-sized cubes to ensure they cook through evenly. Slice the sausage into 1/4-inch pieces.
Season the Vegetables and Sausage:
In a large bowl, combine the sliced sausage, cubed potatoes, and green beans. Add the olive oil, garlic powder, thyme, paprika, salt, and pepper. Toss everything together until the sausage and vegetables are well-coated with the oil and seasonings.
Assemble the Casserole:
Transfer the sausage and vegetable mixture to the prepared baking dish, spreading everything out into an even layer. Pour the chicken broth over the top.
Bake:
Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes.
Add Cheese (Optional):
After 45 minutes, remove the foil and sprinkle the shredded cheddar cheese over the top of the casserole, if using. Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
Serve:
Check the potatoes and green beans to ensure they are cooked through. Adjust seasoning if necessary, then serve hot.
