Cheesy Sausage, Green Bean and Potato Bake

Laaaawd have mercy.

Cheesy Sausage, Green Bean and Potato Bake / Bev Cooks

Because this is absolute heaven and I know it’s so going to be your jam. I just know it! Know it.

Hi, it’s *almost* a one-pan bake. Basically is. Completely weeknight friendly, has EVERYTHING you want in it, and is blanketed with Roth’s creamy dreamy Original Gouda cheese whaaaaat.

Remember this Cheesy Chicken and Veggie Bake thingy? It’s like that! But totally different. I already can’t wait for you.

Cheesy Sausage, Green Bean and Potato Bake / Bev Cooks

Peep that. Super easy stuff. And you know what – I went with those little peewee potatoes because the word peewee. But get what you want! IF you buy bigger potatoes, just remember to cut them down to peewee bites because the word peewee.

Cheesy Sausage, Green Bean and Potato Bake / Bev Cooks

The only real prep step is to sear the sausage. Slice and sear. In a pan. Just get ’em charred and plump. OH HEY, let’s start a band called Charred and Plump and get tomatoes thrown at our heads.

Cheesy Sausage, Green Bean and Potato Bake / Bev Cooks

In a small bowl you’ll whisk together a few Tbs. of extra-virgin olive oil with lemon juice and salt. That’s your dressing! Which once baked under all that gouda cheese and succulent sausage and veggies and peewee pots, is so completely beyond ridiculous good.

Cut the beans up so they’re manageable in your mouth. Layer the potatoes, beans and onions all up in a baking dish (this is a 9×13!) and evenly pour that lemon dressing on top. Look at you ruling the whole world right now.

But wait, it gets so crazy.

Cheesy Sausage, Green Bean and Potato Bake / Bev Cooks

NOW, nestle your seared andouille sausage here and there, all in the veggies, just however you want. Then grate Roth’s Gouda cheese and evenly sprinkle it over the top of the dish. You’re probably like, “gouda and andouille, huh?”




I can relax.

Cheesy Sausage, Green Bean and Potato Bake / Bev Cooks

Are you seeing that? You may punch it if you want. The trick is to first cover the dish with foil for the first 30 minutes, so that the potatoes have a chance in life to steam and get tender. THEN, the foil comes off, and the cheese keeps melting and everything has another chance in life to crisp up, brown up, bubble up, char up, level up, all the up.

Listen to me when I tell you this – the flavors are STELLAR, the textures are stupid satisfying and the whole dang thing is crazy simple to pull together.

You have no excuses. I expect to see this in your Stories in approximateeeeeeeeeeeely 20 seconds.

Cheesy Sausage, Green Bean and Potato Bake / Bev Cooks

You think I’m kidding?

Cheesy Sausage, Green Bean and Potato Bake
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  • 1 (13 oz) package andouille sausage, sliced into 1/2-inch pieces
  • 12 oz green beans, cut into 2-inch pieces
  • 24 oz baby golden potatoes, cut in half (or quartered, depending on the size)
  • 1/4 cup thinly sliced red onion
  • 4 Tbs. extra-virgin olive oil
  • 1 lemon
  • 1 (6 oz) package Roth’s Original Gouda Cheese, grated
  • Coarse salt
  • Parmesan cheese for garnish


  1. Preheat the oven to 400.
  2. Sear the sliced sausage in a pan until charred on both sides, about three minutes.
  3. In a small bowl, whisk together the olive oil, juice from half the lemon and a good pinch of salt.
  4. In a 9x13 baking dish, nestle the potatoes, green beans and red onion. Pour the dressing over the veggies and potatoes, then arrange the sausage on top, pushing a few down in the mix here and there. Sprinkle the cheese on top, cover and bake for 30 minutes. Remove the foil and bake another 30 minutes, keeping an eye on the cheese as it will start to brown and bubble.
  5. Serve with the extra lemon wedges and parmesan cheese, if desired! (You should desire.)
  6. Serves 4-6!

Cheesy Sausage, Green Bean and Potato Bake / Bev Cooks

That gouda blanket is going to gorgeously destroy you forever.

(This post is totally in partnership with my lover, Roth Cheese. But all ramblings and gouda snarfings are my own. We coo?)

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25 Responses to Cheesy Sausage, Green Bean and Potato Bake

  1. CJ | A Well-Read Tart March 13, 2019 at 12:14 pm #
    You had me at gouda and potatoes. We don't use andouille sausage in my house, but Easter is coming and we always have leftover kielbasa from the holiday. This casserole bake is an awesome way to use up extra kielbasa!
  2. Elizabeth March 13, 2019 at 1:30 pm #
    This recipe sounds fabulous! Do you think I could use frozen green beans? I'm thinking probably not, but I thought I'd ask :) Thanks for the recipe!!
    • Bev Weidner March 13, 2019 at 2:18 pm #
      You know, I think frozen would be great! You might even get that better green color, coming from (thawed) frozen. Report back and let me know how it turns out! :)
      • A jenks March 31, 2020 at 8:47 am #
        Made this last night minus the Gouda, bc ya know quarantine supplies, and it was delicious!!! I used thawed frozen green beans (had to cut them) and turkey sausage and brats! It was all delicious! My kids even loved it. Thanks Bev!
  3. Elizabeth March 13, 2019 at 2:38 pm #
    Thanks for getting back to me so quickly!! I really appreciate it, as quite a few other Blogger's either take their time, or don't respond at all! I'm glad you mentioned to use (thawed) beans, as I probably would have just used them frozen :) I can't wait to fix this, and will let you know how it turned out. Take care & thanks again!!
  4. Meredith March 13, 2019 at 6:43 pm #
    Don’t hate but totally not a Gouda lover..... any suggestions on a sub? Thanks!
    • Bev Weidner March 14, 2019 at 6:46 am #
      Could never hate! I think a good melting cheddar would be good, or even classic mozzarella! HAVARTI would be amazing, too. Roth has a fabulous havarti definitely worth trying!
  5. Courtney March 13, 2019 at 8:17 pm #
    Was already thinking about making my own (less yummy) version of this tonight and that is when I saw your Instagram post!! Made this using what I had on hand which was chicken sausage, frozen (thawed) green beans, red potatoes, and mozzarella! Thank you for the inspiration and I will report back how amazing it is!
    • Bev Weidner March 14, 2019 at 6:45 am #
      Ahhhh can't wait to hear how it turned out!
      • Courtney March 14, 2019 at 12:13 pm #
        This was so good!! The frozen green beans worked really well! Can’t wait to try your version. Also, you were right. We definitely should desire the Parmesan!
  6. Tiffany March 25, 2019 at 6:55 pm #
    Do you think I could make this ahead of time? As in dear the sausage, put all of the stuff together (minus the dressing) & then bake the next night? So excited to try it!
  7. Danielle March 26, 2019 at 7:30 pm #
    Any reason why you seared the sausage? With an hour of roasting I’d think it’d be cooked through. Looking to cut down on steps and cleaning extra pans!
  8. Whitney Kreitlow April 14, 2019 at 4:27 pm #
    I’ve made this numerous times now and it’s just so freaking tasty. So many flavors that don’t go together per my logic, but then they just do and it’s so bright and zesty but also Smokey and YUMMMM.
  9. Lulu September 25, 2019 at 2:04 pm #
    Made this tonight for my fiancé, and he loved it! I’m a mediocre cook, and he doesn’t usually get second helpings of my food. Tonight he did and I’m thrilled. Thank you, Bev!
  10. Christin July 24, 2020 at 2:35 pm #
    Um, yum. Making this deliciousness tonight! Where is your casserole dish from? Love the black edge.
  11. Candace July 1, 2021 at 9:57 am #
    Absolutely love this recipe. I have made this several times now, and my kiddos and husband are all for it! The gouda and lemon combo with the sausage is such a delicious combination!


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