Sausage and Veggie Casserole

As the season starts to cool off and move into the fall I like to get into the kitchen a little more often to make some warm and hearty meals. This easy to make sausage casserole will have you making it over and over again as a weeknight or weekend meal for yourself or any company that you may have. The best part is that you will have plenty of leftovers for work and will keep your kitchen clean for a few days afterwards. You will need a large casserole dish something larger then the usual 13 x 9 inches and I prefer to use mini/fingerling potatoes as I enjoy the taste of the potato skin but if your using a regular potato I would go with a russet potato quartered. You can also add any vegetable that you may like but I would avoid any that hold a lot of  water like a tomato, cucumber or zucchini and stick to the more solid vegetables to avoid a mess in the casserole dish. I used Italian style sausage which are easier to find and although my preference is the spicy sausage a mild or fennel type would do just fine.

Inspired by Family

MORE SAUSAGE RECIPES
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PENNE WITH SMOKED SAUSAGE
SPICY BEAN STEW WITH SAUSAGE
CHORIZO CHICKPEAS SKILLET MEAL
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Sausage and Veggie Casserole Recipe

Prep Time: 15 minutes  Cook Time: 75 minutes  Servings: 6 

Ingredients

 4 spicy medium size sausages, coined

2lb of baby carrots

1.5lb of fingerling potatoes, cut in half

1lb of green beans, trimmed

1 cup of olive oil

1 tsp of sea salt

1 tsp of black pepper

1 tsp of garlic powder

1 tsp of paprika

Directions

Preparing Sausage and Veggie Casserole

1- Preheat oven to 400F.

2- In a large baking dish add potatoes, carrots, sausage and green beans.

3- Pour olive oil over sausage and vegetables, add salt, black pepper, garlic powder and paprika, mix well with hands.

4- Cover baking dish with aluminum foil and place into oven.

5- Bake for 60 minutes and then remove foil and bake for an additional 15 minutes.

6- Enjoy !!!