Cheesy Sausage and Potato Bake Recipe

Diced potatoes, sliced sausage, and greens beans baked in a white 9x13 pan.

5 from 1 vote

Cheesy Sausage and Potato Bake Recipe

Made with turkey sausage, potatoes, green beans, onions, garlic, and cheese, this sausage and potato bake is an easy, filling meal!

Prep Time20

Cook Time1 15

Total Time1 35

Course: Main Course, Main Dish

Cuisine: All American

Diet: Diabetic, Gluten Free, Low Calorie, Low Fat

Servings: servings

Calories: 363kcal

Author: Sammi Ricke

Cost: $7.00

Equipment

Ingredients

2 pounds or about 5 russet potatoes, peeled and diced into 1/2” or smaller pieces (see notes)
2 (13 ounce) turkey smoked sausages, sliced
12 ounces frozen cut green beans
1 onion, diced
2 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 cup chicken broth (beef or vegetable broth may be used)
½ cup shredded Parmesan cheese

Instructions

Preheat the oven to 400F. Spray a 9x13 baking dish with non-stick cooking spray.
Add all the ingredients EXCEPT the broth AND parmesan cheese to the prepared baking dish. Mix well with a spoon (or 2 spoons) until all the ingredients are evenly distributed.
2 pounds or about 5 russet potatoes, peeled and diced into 1/2” or smaller pieces , 2 (13 ounce) turkey smoked sausages, sliced, 12 ounces frozen cut green beans, 1 onion, diced, 2 teaspoon minced garlic, 3/4 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon paprika
Pour the broth over the baking dish.
1/2 cup chicken broth
Cover the pan tightly with aluminum foil. Bake for 1 hour covered and then uncover and bake an additional 15 minutes to crisp up the potatoes and sausage.
Remove the dish from the oven and sprinkle the top with shredded Parmesan cheese. Serve warm.
½ cup shredded Parmesan cheese
Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

Ingredient Tips - The potatoes are weighed before peeling. We don’t always peel the potatoes when making this meal for our families, but it looks better in the photos. ;) Be sure the potatoes are no larger than ½ inch or the cook time will need to be extended. Russet, Yukon or red potatoes can be used in this recipe.

Nutrition