This hearty, wholesome Sausage and Green Bean Casserole turns your favorite side dish into dinner!
Hello! I have missed you the past few days, but I’ll have you know that I have been quite a ways from home all week. We travelled home to Mississippi to see heaps of relatives and eat more food than should be allowed in such a short time. Now we’re homeward bound, and while I will miss all that family and fried okra, I’m ready to get home and back to my routine. 
This casserole is a little bit Southern and a little bit Thanksgiving and a lot good. I actually made this a couple months ago, and I’m excited to finally show it to you. I love green bean casserole for the holidays, but I don’t think it should be reserved for once or twice a year. I thought if I could turn it into a main dish, this hearty casserole would be welcome on your dinner table any old time, especially busy weeknights!
| Prep Time | 5 minutes |
| Cook Time | 60 minutes |
| Servings |
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- 1/2 onion cut into ¼” slices
- 2 cloves garlic minced or crushed
- 1 lb. bulk breakfast sausage I used low-fat chicken sausage
- 1 lb. frozen French cut green beans
- 1/4 c. sour cream
- 1/4 c. cream cheese
- 10 oz. can reduced-sodium cream of mushroom soup
- 2 c. cooked brown rice
- 1 c. shredded monterey jack cheese or substitute swiss or provolone
- 1/2 c. panko bread crumbs
Ingredients
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Rate this recipe!
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- Preheat oven to 375 degrees F. Spray a 9 x 13" baking dish with cooking spray.
- Spray a large skillet with cooking spray, and heat over medium high heat. Add onion, garlic, and sausage, and saute until sausage is cooked through and onions are tender. Stir in green beans (thawed or frozen), and cook until beans are heated through.
- Stir in sour cream, cream cheese, soup, and rice. Turn off heat, and transfer to prepared baking dish, and cover with foil. Bake for 30 minutes.
- Remove foil, and sprinkle cheese then bread crumbs over the top. Bake uncovered for 10-15 minutes longer until cheese is melted and bread crumbs are brown.
Save time by using frozen, fully-cooked brown rice. Follow the microwave heating instructions, and you have perfect rice in about three minutes!
David Richardson says
This looks very appealing I’ll give it a go over the weekend and let you know the results.
Andi Gleeson says
Thanks, David. I hope you like it!!
Loupy says
I have been doing low carb for over 2 months and I haven’t lost a pound either. I do know that I feel much better and have more energy. I need to lose massive amounts of weight, but I am sticking to the low carb way. I hope to see some weight loss soon. Are you still doing low carb or have you decided to try something else? I have decided to stick with it and cut down my fat a little bit and watch portion sized. Maybe that will help me. Good luck with whatever you decide to do.
Andi Gleeson says
Ugh, that is so frustrating, Loupy! I’m sorry for you! I don’t have massive amounts to lose but would like to lose 10-15 pounds. I’m still seriously reducing my sugar intake, but I’m not going to worry as much about carbs since low carb doesn’t seem to be working for me. (I already can’t eat wheat, so I don’t really want more foods to have to avoid!) My plan is to get back to walking 30+ minutes/day, cutting sugar, eating a high protein breakfast (which is supposed to help), being careful with my overall calorie intake, and seeing if all that works. I’m realizing it’s just harder to lose weight as we get older. I used to be able to just cut back a bit on food and see results right away, but my fat is much more stubborn now that it has so many years of experience ;) Good luck to you! Keep me posted on how you are doing! xo
Sarah says
this looks interesting to make! i was wondering if its possible to make the casserole according to the French’s fried onions recipe and just add the sausage to it?
Andi says
Thanks, Sarah! Yes for sure, just adding sausage to the original recipe will turn out great too. Hope you like it!
Sarah says
I made it this for dinner with the french’s fried onions, bob evans pork sausage, regular cream of mushroom and it was delicious but it came out SO salty i dont know where i went wrong :(
Andi says
I’m sorry it was too salty, Sarah :( Did you use canned green beans instead of frozen? That would add more sodium.
Sarah says
I actually did u canned I didn’t think it would make a difference I guess I know better for next time thanks lol
Missy says
Could this be made the night before, and then baked the following night?
Andi says
Hi, Missy! This recipe will do great if you make it the night before. In fact, I did that for these photos! If I want to take pictures the next day in the daylight, I often set aside a small batch in this little red casserole dish and bake it the following day. Thanks so much for your question!
Gretchen @ Two Healthy Kitchens says
We eat green bean casserole all year round, too! We love it at the holidays, but we will often make it for Sunday dinner because we all really enjoy it!
This is so, so, so smart. I love that it takes green bean casserole to the next level and makes it a meal! It’s like Green Bean Casserole 2.0 :)
Andi says
Thank you, Gretchen! I love green bean casserole and one dish dinners, so this was just right for me. I’m happy you like it too!
Ginnie says
Mmm … I have a serious weakness for green bean casserole;) Will be trying this soon!
Andi says
I hope you like it, Ginnie! Thanks for stopping by :)