This sausage and potato bake is our go-to dinner on busy days. With protein, veggies, and plenty of cheese, it’s hearty and filling with a savory, smoky flavor we adore. All you need is 20 minutes of prep time, and the oven does the rest!
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.
When I first tried making this sausage and potato bake, I loved how simple and versatile it was. Using frozen green beans helps save time without sacrificing the dish’s fresh, vibrant taste. I often swap in vegetable or beef broth depending on what I have on hand, and it adds a nice depth of flavor. One tip I learned is to dice the russet potatoes into smaller than half-inch pieces. This ensures they cook evenly and become beautifully crispy after removing the foil. Covering the dish during the first hour locks in moisture and helps the veggies steam to tenderness, while uncovering for the last 15 minutes crisps up the edges. The smoky flavor from the turkey smoked sausage pairs wonderfully with the hint of paprika and garlic, creating a comforting, homestyle feel. Topping it all off with shredded Parmesan cheese right before serving adds a creamy, salty kick that completes this filling dinner. Leftovers reheat well the next day and make for a quick lunch option. I also like customizing this recipe with different veggies like bell peppers or mushrooms when I want to experiment. Overall, it’s a great all-in-one bake that balances protein, veggies, and carbs in a tasty, hassle-free meal.