4-Ingredient Amish Baked Bean Potato Casserole
A simple, hearty casserole made with thin-sliced russet potatoes, baked beans in tomato sauce, and melted sharp cheddar. This budget-friendly Amish-inspired bake is cozy, filling, and ideal as a side dish or easy meatless main.
Ingredients
- 1 tbsp unsalted butter softened, for greasing the dish
- 1 1/2 lb russet potatoes scrubbed, unpeeled, and sliced 1/8 to 1/4 inch thick
- 2 cans baked beans in tomato sauce 15 to 16 oz each, undrained
- 1 cup shredded sharp cheddar cheese or slightly more if desired
- salt and black pepper to taste
Instructions
- Preheat the oven to 375°F.
- Rub the softened butter over the bottom and sides of a 2 1/2-quart ceramic baking dish.
- Arrange the sliced potatoes in overlapping layers in the prepared dish.
- Season the potatoes lightly with salt and black pepper if desired.
- Stir the baked beans in their cans, then pour them and their sauce evenly over the potatoes.
- Spread the beans gently so they cover most of the potatoes.
- Cover the dish tightly with foil.
- Bake for 45–55 minutes, until the potatoes are just tender when pierced with a knife.
- Carefully remove the foil, watching for steam.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Return the dish to the oven, uncovered, and bake for 10–15 minutes, until the cheese is melted, lightly browned in spots, and the casserole is bubbling.
- Let the casserole rest for 5 minutes before serving.
Notes
Slice the potatoes evenly so they cook through at the same rate. Keep the foil sealed tightly during the first bake to trap steam.
Nutrition
Calories: 310kcal
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