Smoked Sausage Skillet Supper by Beth

Ingredients:
16 oz. smoked sausage (I used turkey), sliced into coins
1/2 c. onion, chopped
1/4 c. plus 2 T. butter
2 cans green beans (16 oz each), drained
3 c. diced, cooked potatoes
1/4 c. plus 2 T. flour
1 1/4 tsp. salt
3 c. milk
Assembly:
Saute sausage and onion in butter in large skillet until onion is tender and sausage is golden around edges.  Remove from heat.  While cooling sausage slightly, layer green beans and potatoes in gallon size Ziploc bag.  With slotted spoon, remove sausage from pan and add to bag.  In same skillet (with remaining butter), stir in flour and salt until smooth.  Gradually add milk and cook over low heat, stirring constantly with whisk.  Bring to boil and boil for 2 min.  Remove from heat and cool slightly.  Pour sauce over contents of freezer bag.  Allow to cool completely before sealing bag.  Lay flat to freeze.
Day of serving:
Thaw completely.  Transfer to large skillet (or stockpot) and heat until heated through.  You may need to add a little milk if mixture becomes too thick.