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Roxy’s Kitchen Chatter Casseroles:

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Sausage Green Bean Potato Casserole:




1-1/2-lbs. Sausage Kielbasa Or Smoke Sausage, Sliced 1/4-in. Thick 

2-lbs. Baby Creamer Potatoes. Washed, Sliced In Half

2-(15-oz.)-Cans Green Beans, Drained

1/8 Cup Vegetable Oil

1/4 Cup Butter

1 Cup Onions, Chopped

3 Cloves Garlic, Minced

1 Tsp. Slap Ya Mama Seasoning Or Other Cajun Seasoning

1 Tsp. Garlic Powder

1 Tsp. Pepper

1/2 Tsp. Red Pepper Flakes

1/4 Cup Water




Preheat oven to 400 degrees.


Spray a 9x13-in. baking dish with a non-stick spray.


Wash creamer potatoes, cut in half and add to a sealable gallon size baggie.


Add oil, seasonings, pepper and red pepper flakes to baggie. Shake to coat.


In a large frying pan, add sausage and water and cook over medium high heat until sausages have browned and most of water has evaporated.


Remove sausage from pan and when cool enough add to baggie.


Melt butter in frying pan and add onions and garlic, cook until onions are translucent.


Let cool for a few minutes and then when cool enough, add to baggie and shake to mix.


Lastly, add green beans to baggie, shake to mix and then empty contents into prepared baking dish.


Cover with foil and place in the oven. Bake for 40 minutes or until potatoes are tender.


Carefully remove from oven .


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  • Roxy15 changed the title to Roxy’s Kitchen Chatter Casseroles:

Rice, Broccoli & Cheese Casserole:




1 Cup Rice, Cooked

1 Cup Milk

1-oz.s Frozen Broccoli, Cooked

1/2-lb. Velveeta Cheese, Cubed

1 Small Onion, Diced

1-(10-3/4-oz.)-Can Cream Of Chicken Soup

1-(4-oz)-Can Mushrooms




Mix everything in a big casserole dish.


Bake at 375 degrees, for 45 minutes.


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Chicken & Dumpling Casserole:




1/2 Cup Chopped Onion
1/2 Cup Chopped Celery
1/4 Cup Butter, Cubed
2 Garlic Cloves, Minced
1/2 Cup All-Purpose Flour
2 Tsp. Sugar
1 Tsp. Salt
1 Tsp. Dried Basil
1/2 Tsp. Pepper
4 Cups Chicken Broth
1-(10-oz.)-Pkg. Frozen Green Peas
4 Cups Cubed Cooked Chicken


2 Cups Biscuit/Baking Mix
2 Tsp. Dried Basil
2/3 Cup 2% Milk




Preheat oven to 350 degrees.


In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. 


Stir in flour, sugar, salt, basil and pepper until blended. 


Gradually add broth; bring to a boil. 

Cook and stir 1 minute or until thickened; reduce heat. 


Add peas and cook 5 minutes, stirring constantly. Stir in chicken. 


Pour into a greased 13x9-in. baking dish.


For Dumplings:


In a small bowl, combine baking mix and basil. 


Stir in milk with a fork until moistened. 


Drop by tablespoonfuls into mounds over chicken mixture.


Bake, uncovered, 30 minutes. 


Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.


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