Green Bean Casserole with Sausage

Preheat the oven to 350ºF.

First we are going to brown the ground sausage in a large frying pan. We are just going until you no longer see pink, as we will be baking it later.

While the sausage is browning, in an 8×8 or 9×9 baking dish, mix the cream of mushroom soup with the milk (using the soup can as the measurement). Next pour in the drained green beans.

This next part, I do by taste and really am not sure how much I actually use. I have made it so much I no longer measure anything out. Sprinkle the top of the beans with your favorite Italian seasonings (I am guessing I use between 1 to 2 tablespoons total). Also add the garlic. I have used minced garlic, and I have also used garlic powder or garlic salt. It just depends on what I have on hand.

By this time your sausage should be finishing up cooking. If you don’t see pink, you are ready to drain off the fat and pour the sausage on top of the green beans.

Combine all the ingredients with the cream of mushroom soup so that everything is nicely coated.

On top of the casserole, around the edges of the baking dish sprinkle the French’s onions.

Bake for 30-45 minutes. Once you put your casserole in the oven, make your mashed potatoes.

Peel and cut 6 to 8 medium-sized potatoes into roughly 1 inch cubes.

Place chopped potatoes into a pot of water. Bring to a boil and let cook for 20 minutes or so until the potatoes are fork tender.

Using a potato masher, mash the potatoes slightly to get them broke up. Add in the milk and butter or margarine. Continue mashing to desired consistency.

When everything is ready, put a serving of mashed potatoes on the plate and cover them with the green bean casserole.