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

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)

1/4 teaspoon freshly ground black pepper (optional, to taste) 

Directions

Preheat your