World’s Greatest Green Bean Casserole with Spinach and Sausage

World’s Greatest Green Bean Casserole with Spinach and Sausage is the modern day version of the classic holiday green bean casserole with a delicious lemony twist. This is sure to be a show-stopper on any table! These are green beans that pair so amazingly with the savory cream sauce, Italian sausage and spinach that you will be making these babies all year round.

Green bean casserole is a holiday side dish that has been beloved by Americans for well over half of a century. Needless to say, there are plenty of variations. I’m going to share with you the casserole that my family begs for every holiday… especially my sister-in-law Natasha. Make this dish once and it will be an instant classic for all cookouts, office potlucks and future family get-togethers.

Believe it or not, green bean casserole was NEVER featured on my Mom or my Nana’s Thanksgiving menus. Actually, I didn’t hear of green bean casserole until my 20s. I know, I was raised under a rock. I love green beans but wasn’t too keen on the idea of the large amount of sodium that goes into canned soup. This classic side dish takes on a lemony, creamy, salty and savory reinvention that is a perfect update for your new favorite green bean casserole.

Every time I get this green bean casserole into the oven and the smell starts to fill the house, I reminisce on the holidays. This is always served alongside my Mom’s Famous Wild Rice and Sausage Stuffing. The wild rice and the green bean casserole really are such elegant side dishes that they pair wonderfully when you’re having company over or maybe you’re roasting a delicious chicken for dinner. These sides are homeruns every time.

What is the difference between this modern take and the traditional green bean casserole?

Traditional: The green beans used can be fresh, frozen or canned. Canned cream of mushroom soup lends the creamy element to this dish and it is topped with crispy fried onions.

Our Modern Version: I always use fresh green beans. The creamy element comes from a cream sauce that you make on the stovetop in a few short minutes. The sauce consists of whisking together onion, garlic, butter, milk, cream cheese, grated parmesan cheese, lemon zest, and a few seasonings including smoked paprika. The topping will be a breadcrumb, parmesan cheese and sausage mix. The topping and the other ingredients will be mixed all together prior to baking. The baby spinach adds a crispy deliciousness to this dish when it comes out of the oven.

Can you make this dish without sausage?

Absolutely! I have made vegetarian versions of this dish completely omitting the sausage. I have also made this dish with ground beef in place of the sausage for a Friendsgiving where pork products were not welcomed.

Can you make this ahead of time?

Yes, this casserole reheats perfectly. For any of the major holidays that I’m hosting and making this recipe, I always do it the night before. I prepare everything per the recipe and bake according to the directions. Tightly wrap with aluminum foil and refrigerate. I would reheat for 35-40 minutes before serving.

Does this recipe need to be heated if I’m bringing it to a work function, cookout or holiday party when I arrive?

No. This recipe is as excellent cooled down to room temperature as it is fresh and hot out of the oven. I always try to avoid bringing anything that needs to be reheated when I’m attending someone else’s event. Hosts and hostesses always have so much going on in the kitchen that I try to stay out (or at least that’s what I prefer when I’m hosting haha).

Instructions

In a large pot, bring water to a boil and add the green beans and 3 tablespoons of salt. Lower to medium heat and allow to boil for 15 minutes. Drain and transfer to a pan sprayed casserole dish to cool.

While the green beans are boiling, heat a skillet and add Italian sausage. Remove the sausage from the casings by using a knife to make a slit down the length of the sausage and squeeze out the meat. Add to the skillet while flattening and squeezing the meat so it hits the pan in chunks. Brown for about 20 minutes or until cooked through.

Mix together the ingredients for the breadcrumb topping in a medium sized bowl. Once the sausage is cooked thoroughly, use a slotted spoon and add the sausage to the breadcrumb topping. Stir until the sausage is coated in the mixture.

Preheat oven to 400°F. Heat olive oil in a pan. Add chopped onion and garlic and sauté for 1-2 minutes until translucent. Add butter, grated parmesan cheese, milk and cream cheese. Whisk for 2 minutes until warmed and add the remaining cream sauce ingredients. Continue to whisk for about 10 minutes until all ingredients are combined and cream cheese has melted down.

Add baby spinach to the casserole dish with the green beans. Cover with the cream sauce and the breadcrumb topping. Stir until completely combined. Bake for 20-25 minutes.

What is your favorite holiday side dish? Let me know in the comments below. I’m always looking to add new dishes to my holiday menu. How did your World’s Greatest Green Bean Casserole with Spinach and Sausage turn out? As always, I thank you for your support of Spice and Sugar Mama!

World’s Greatest Green Bean Casserole with Spinach and Sausage

Dominique Collins-Bloomfield

World's Greatest Green Bean Casserole with Spinach and Sausage is the modern day version of the classic holiday green bean casserole with a delicious lemony twist. This is sure to be a show-stopper on any table! These are green beans that pair so amazingly with the savory cream sauce, Italian sausage and spinach that you will be making these babies all year round.

5 from 2 votes

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Prep Time 35 minutes mins

Cook Time 25 minutes mins

Course Side Dish

Cuisine American

Ingredients

  

• 2.5 Pounds Green beans trimmed
• 1 Pound Italian sausage
• 5 Ounces Baby spinach
• 3 Tablespoons Salt

Cream Sauce

• 3 Tablespoons Olive oil
• 3 Tablespoons Onion, chopped
• 5 Cloves Garlic, chopped
• ¼ Cup Butter
• ¼ Cup Grated parmesan cheese
• 1 Cup Whole milk
• 8 Ounces Cream cheese
• 1 Teaspoon Salt
• ½ Teaspoon Black pepper
• 1 Teaspoon Garlic powder
• 1 Teaspoon Dried parsley
• 1 Teaspoon Dried oregano
• 1 Teaspoon Smoked paprika
• Zest of 1 lemon

Breadcrumb Topping

• 1½ Cups Italian-style breadcrumbs
• ¾ Cups Grated parmesan cheese
• 1 Teaspoon Salt

Instructions

 

• In a large pot, bring water to a boil and add the green beans and 3 tablespoons of salt. Lower to medium heat and allow to boil for 15 minutes. Drain and transfer to a pan sprayed casserole dish to cool.
• While the green beans are boiling, heat a skillet and add Italian sausage. Remove the sausage from the casings by using a knife to make a slit down the length of the sausage and squeeze out the meat. Add to the skillet while flattening and squeezing the meat so it hits the pan in chunks. Brown for about 20 minutes or until cooked through.
• Mix together the ingredients for the breadcrumb topping in a medium sized bowl. Once the sausage is cooked thoroughly, use a slotted spoon and add the sausage to the breadcrumb topping. Stir until the sausage is coated in the mixture.
• Preheat oven to 400°F. Heat olive oil in a pan. Add chopped onion and garlic and sauté for 1-2 minutes until translucent. Add butter, grated parmesan cheese, milk and cream cheese. Whisk for 2 minutes until warmed and add the remaining cream sauce ingredients. Continue to whisk for about 10 minutes until all ingredients are combined and cream cheese has melted down.
• Add baby spinach to the casserole dish with the green beans. Cover with the cream sauce and stir to mix together. Add the breadcrumb topping and stir once again. Bake for 20-25 minutes. Enjoy!