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 default when I don’t know what to make
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 …









