Baked Potato & Baked Bean Casserole Baked Potato & Baked Bean Casserole

By /

Ingredients

Base

  • 4 large russet potatoes peeled and cubed
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper

Bean Layer

  • 2 cups baked beans store-bought or homemade
  • ½ small onion finely chopped
  • 1 tsp smoked paprika
  • ½ tsp garlic powder

Creamy & Cheesy Topping

  • 1 cup shredded cheddar cheese
  • ½ cup mozzarella cheese
  • ½ cup sour cream or plain yogurt
  • 2 tbsp butter melted

Optional Add-ins

  • ½ cup cooked ground beef or sausage
  • ¼ cup chopped fresh parsley or green onions

Instructions

  • Preheat the Oven
  • Set oven to 375°F (190°C).
  • Lightly grease a medium baking dish.
  • Roast the Potatoes
  • Toss potato cubes with olive oil, salt, and pepper.
  • Spread on a baking tray and roast for 25 minutes, until tender and slightly golden.
  • Prepare the Bean Mixture
  • In a bowl, mix:
  • baked beans
  • chopped onion
  • smoked paprika
  • garlic powder
  • Stir well to combine flavors.
  • Assemble the Casserole
  • Add roasted potatoes to the baking dish.
  • Spoon the bean mixture over the potatoes evenly.
  • Add any optional protein if using.
  • Add the Topping
  • Spread sour cream over the top.
  • Sprinkle cheddar + mozzarella evenly.
  • Drizzle melted butter on top for extra richness.
  • Bake Until Bubbly
  • Bake uncovered for 20–25 minutes, until:
  • cheese is melted
  • edges are bubbling
  • top is lightly golden
  • Rest & Serve
  • Let sit for 5 minutes before serving.
  • Garnish with parsley or green onions if desired.

Leave a Comment

Your email address will not be published. Required fields are marked *

Close
Scroll to Top