Begin by preheating the oven to 400°F (204°C). Prepare a 9×13 inch baking dish by coating it evenly with non-stick cooking spray.

• Proceed to wash the baby creamer potatoes thoroughly. Once cleaned, slice each potato in half and place them into a sealable gallon-sized bag.
• Add the vegetable oil, Slap Ya Mama® seasoning, black pepper, and red pepper flakes to the bag containing the potatoes. Seal the bag securely and shake vigorously to ensure an even coating of the seasoning on the potatoes.
• In a large frying pan, place the sliced sausage and add ¼ cup of water. Cook over medium-high heat. Continue cooking until the sausages have achieved a browned exterior and most of the water has evaporated.
• Once the sausage is cooked and has cooled down sufficiently, add it to the bag with the seasoned potatoes.
• Using the same frying pan, melt the butter. Add the chopped onions and minced garlic to the pan. Sauté until the onions become translucent and fragrant.
• Allow the onion and garlic mixture to cool for a few minutes. Once it has cooled to a manageable temperature, add it to the bag containing the potatoes and sausage. Seal the bag and shake well to combine all the ingredients.

• The final step before baking involves adding the drained green beans to the bag. Once again, seal the bag and shake to ensure a thorough mix of all ingredients.

  • Transfer the contents of the bag into the prepared baking dish. Cover the dish with aluminum foil.
  • Place the covered dish in the preheated oven. Bake for 40 minutes, or until the potatoes are tender.
  • Once cooking is complete, carefully remove the baking dish from the oven. The Sausage Green Bean Potato Casserole is now ready to be served.