Ingredients
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1 pound chicken apple sausage, sliced crossways 1/4-inch thick
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2 tablespoons unsalted butter
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1 onion, diced
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1 tablespoon garlic
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1/2 teaspoon dried thyme
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salt and freshly ground black pepper to taste
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3 tablespoons all-purpose flour
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2 cups low-sodium chicken broth
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1/2 cup half-and-half
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1 1/2 pounds fresh green beans, halved
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1 1/2 pounds baby gold potatoes, halved
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1 pound baby carrots
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1 1/2 cups purchased fried onions
Directions
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Preheat the oven to 350 degrees F (175 degrees C) and grease a 3-quart baking dish.
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Brown sausage pieces in a nonstick skillet over medium heat, 3 to 5 minutes; remove from the pan to a large bowl.
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In the same skillet, melt butter over medium heat. Add onions, and cook, stirring, until soft, about 3 minutes. Stir in garlic and cook another 30 seconds. Stir in thyme; season with salt and pepper.
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Sprinkle flour over onions and garlic, and stir until flour has been absorbed, about 1 to 2 minutes. Stir in chicken broth and half-and-half. Bring to a boil, while stirring, then reduce to a simmer and cook, stirring, until sauce thickens and coats the back of a spoon, 3 to 5 minutes. Remove skillet from the heat.
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Add green beans, potatoes, and carrots to the bowl with sausage; add sauce and stir to coat all ingredients with the sauce. Transfer mixture to the prepared baking dish. Cover with foil.
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Bake in the preheated oven for 45 minutes. Remove foil, stir, and sprinkle fried onions on top.
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Continue to bake until casserole is hot and bubbly and onions have crisped slightly, about 20 minutes more. Serve warm.
