Let me introduce you to the dinner that has saved my sanity on more busy weeknights than I can count: my Sausage, Green Bean, and Potato Casserole. I call it my “Throw It All In A Pan And Pray” dinner, but it turns out delicious every single time.

I stumbled on this recipe when I was staring into my fridge at 5:30 PM with three hungry kids asking when dinner would be ready. I just grabbed what I had, threw it together, and crossed my fingers. Now it’s in our regular rotation, and even my pickiest eater (looking at you, Emma) cleans her plate.

Why this casserole rocks my world

It’s a ONE-PAN MEAL, people! Do you know what that means? One pan to wash! As someone who absolutely loathes doing dishes, this alone makes it a winner in my book.

Plus, it hits all the notes: protein, veggies, and carbs all hanging out together in perfect harmony. It’s like the boy band of dinners—each component brings something special to the group.

The lineup

You need exactly six ingredients (plus some seasonings you definitely have):

Sausage – I use the fully cooked kind that comes in a ring, sliced into rounds. Polish, kielbasa, whatever’s on sale!
Potatoes – the waxy kind that hold their shape (red or Yukon gold are my go-to)
Green beans – fresh or frozen both work great
Olive oil – just enough to get everything coated
Seasonings – garlic powder, onion powder, paprika, salt, and pepper
That’s IT. I’m not even kidding.

How this miracle happens

Crank your oven to 400°F. This is a hot and fast situation.
Chop everything into roughly the same size pieces. I aim for about 1-inch chunks so everything cooks evenly. Nobody wants raw potatoes or burnt sausage.
Dump all the ingredients into a bowl, drizzle with olive oil, and sprinkle with all the seasonings. Toss it around until everything’s coated nicely.
Spread it all out in a baking dish. Cover with foil (important step—it steams the potatoes first).
Bake covered for 40 minutes, then uncover and bake another 20-25 minutes until everything’s golden and gorgeous.
That’s literally it. Dinner is DONE.

The real deal tips

Cut those potatoes evenly! I learned this the hard way when half were perfect and half were still crunchy.
Sometimes I toss in whatever sad vegetables are languishing in my produce drawer—bell peppers, broccoli, even brussels sprouts.
If you’re feeling fancy, sprinkle some cheese on top for the last 5 minutes of baking. My husband thinks this makes it “gourmet.”
Leftovers make an amazing breakfast hash with a fried egg on top. You’re welcome.

My mother-in-law (who usually criticizes everything I cook) asked for this recipe last time she visited. I’m still riding that high, tbh. When someone who once told me my mashed potatoes were “interesting” wants your recipe, you KNOW it’s good.