This is my stripped-down, four-ingredient version of an old-fashioned Amish-style baked bean and potato casserole. It’s exactly what the headline promises: you slice raw russet potatoes, dump canned baked beans over the top, add just two more pantry staples, and slide the ceramic dish into the oven. The beans soak into the potatoes as they bake, giving you a hearty, slightly sweet, stick-to-your-ribs supper that’s ideal for nights when you don’t know what to make and don’t want to fuss with a long ingredient list.
Serve this casserole straight from the ceramic baking dish with something crisp and fresh alongside to balance the richness—think a simple green salad with a sharp vinaigrette or sliced cucumbers and tomatoes with a sprinkle of salt and pepper. Cornbread or crusty bread is great for scooping up the saucy beans, and a side of tangy coleslaw plays nicely with the gentle sweetness of the baked beans. If you want to stretch the meal, offer a simple green vegetable like steamed green beans or roasted broccoli on the side.
4-Ingredient Amish Baked Bean Potato Casserole
Servings: 4
Ingredients
1 tablespoon unsalted butter, softened (for greasing the dish)
1 1/2 pounds russet potatoes, scrubbed and thinly sliced (about 1/8–1/4 inch)
2 cans (15–16 ounces each) baked beans in tomato sauce
1 cup shredded sharp cheddar cheese
1/2 teaspoon kosher salt (optional, to taste)
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