Roasted Vegetable & Sausage Casserole
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Roasted Vegetables and Sausage Casserole

This is one of the most requested dishes at our house! This savory and warm meal is easy to adapt to whatever you have in the fridge/pantry.
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Keyword: roasted vegetables
Servings: 8



  • 3 Yukon Gold potatoes cut into small wedges
  • 2 medium sweet potatoes
  • 1 medium onion sliced
  • 1 medium zucchini sliced
  • 3 tablespoons olive oil
  • 2 tablespoons sandwich sprinkle
  • 2 cups green beans
  • 1 pound smoked sausage cubed
  • 1 pound pizza cheese


  • In a large bowl, combine the potatoes, zucchini, sweet potato, green beans (if they are raw) and onion. Pour over vegetables and toss to coat.
  • Transfer to two 15-in. x 10-in. x 1-in. baking pans covered with parchment paper. Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring occasionally.
    roasting vegetables
  • Mix cooked vegetables with smoked sausage into casserole dish (add the green beans if they are canned) and cover in cheese. Return to oven for 5 minutes or until cheese is melted. Turn on the broiler if you like your cheese all bubbly.


Variation: For the vegetarian in your family portion out some before adding the meat into a smaller casserole dish.
Substitute any vegetables you have on hand that are good roasted: carrots, butternut squash, summer squash, red peppers, etc...