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.
Dump canned baked beans over raw sliced russet potatoes, together with 2 more ingredients, into a ceramic baking dish for a hearty supper that’s my de
