Begin by preheating the oven to 400°F (204°C). Prepare a 9×13 inch baking dish by coating it evenly with non-stick cooking spray.
Proceed to wash the baby creamer potatoes thoroughly. Once cleaned, slice each potato in half and place them into a sealable gallon-sized bag.
Add the vegetable oil, Slap Ya Mama® seasoning, black pepper, and red pepper flakes to the bag containing the potatoes. Seal the bag securely and shake vigorously to ensure an even coating of the seasoning on the potatoes.
In a large frying pan, place the sliced sausage and add ¼ cup of water. Cook over medium-high heat. Continue cooking until the sausages have achieved a browned exterior and most of the water has evaporated.
Once the sausage is cooked and has cooled down sufficiently, add it to the bag with the seasoned potatoes.
Using the same frying pan, melt the butter. Add the chopped onions and minced garlic to the pan. Sauté until the onions become translucent and fragrant.
Allow the onion and garlic mixture to cool for a few minutes. Once it has cooled to a manageable temperature, add it to the bag containing the potatoes and sausage. Seal the bag and shake well to combine all the ingredients.
The final step before baking involves adding the drained green beans to the bag. Once again, seal the bag and shake to ensure a thorough mix of all ingredients.
Transfer the contents of the bag into the prepared baking dish. Cover the dish with aluminum foil.
Place the covered dish in the preheated oven. Bake for 40 minutes, or until the potatoes are tender.
Once cooking is complete, carefully remove the baking dish from the oven. The Sausage Green Bean Potato Casserole is now ready to be served.