Amish Baked Bean Potato Casserole

This simple casserole captures classic, old-fashioned comfort: russet potatoes, baked beans, a bit of cheese, and butter. Everyday pantry staples come together to form a warm, hearty dish that’s both modest and satisfying. As it bakes, the beans infuse the potatoes, creating a rich, filling meal that’s ideal for evenings when you want something easy, cozy, and nourishing.

Serving Ideas

Serve directly from the baking dish alongside a fresh green salad or sliced cucumbers and tomatoes.
Cornbread or crusty bread pairs well for soaking up the sauce.
A tangy coleslaw helps balance the natural sweetness.
Add steamed green beans or roasted broccoli to round out the meal.
Amish-Style Baked Bean & Potato Casserole (4 Ingredients)

Ingredients

Unsalted butter — 1 tbsp (for greasing dish)
Russet potatoes — 1½ lbs, thinly sliced (⅛–¼ inch)
Baked beans in tomato sauce — 2 cans (15–16 oz each), stirred
Sharp cheddar cheese — 1 cup, shredded
Kosher salt — ½ tsp (optional)
Black pepper — ¼ tsp (optional)
Directions

Preheat Oven
Set oven to 375°F (190°C). Grease a 2–2½ quart ceramic baking dish with butter.

Prep Potatoes
Wash and slice potatoes into thin rounds. Keep skins on for a rustic texture or peel if preferred.

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