My dad threw this together for a weekend lunch and it completely steals the show. Just 3 ingredients for the most comforting bite!

This oven baked 3-ingredient pork and bean potato casserole is exactly the kind of thing my dad would throw together on a lazy weekend when no one wanted to fuss but everyone wanted real comfort food. It leans on a Midwestern pantry classic—canned pork and beans—and stretches it with thinly sliced potatoes to make a full, stick-to-your-ribs meal. Everything bakes together on a foil-lined sheet pan, so the beans bubble, the potatoes turn soft and creamy, and the whole kitchen smells like you’ve been cooking all morning, even though you barely lifted a finger.

Serve this casserole straight from the foil-lined pan while it’s still bubbling, with a simple green salad or some steamed green beans to add freshness. Warm dinner rolls or buttered toast are great for scooping up the saucy beans. A sharp, vinegary coleslaw also works nicely to cut through the richness. For drinks, a cold lager, iced tea, or sparkling water with lemon pairs well with the savory-sweet flavors.

Servings: 4

3 (15-ounce) cans pork and beans in tomato sauce

Preheat your oven to 375°F (190°C). Line a rimmed baking sheet or shallow roasting pan with aluminum foil, then lightly grease the foil with a bit of oil or butter to help prevent sticking and make cleanup easy.

Slice the potatoes very thinly, about 1/8 inch thick. You can leave the skins on for a more rustic texture and extra flavor. Pat the slices dry with a clean kitchen towel or paper towels so they roast and soften nicely instead of steaming too much.

In a large bowl, toss the potato slices with the 2 tablespoons of oil or melted butter and a light pinch of salt if you like. This helps the potatoes cook evenly and develop flavor, even though the beans will provide most of the seasoning.

Spread the oiled potato slices in an even layer over the prepared foil-lined baking sheet, overlapping them slightly like shingles so they form a loose, rustic bed. Try to keep the layer fairly even so the potatoes cook at the same rate.

Open the cans of pork and beans and gently pour them over the potato layer, spreading them out with a spatula so the beans and sauce cover most of the potatoes. It’s fine if some potato edges peek through; those bits will get extra tender and caramelized around the sides.

Cover the entire pan tightly with another sheet of foil, crimping the edges all around to seal in the steam. This helps the potatoes cook through and keeps the beans from drying out too quickly in the oven.

Bake the casserole, covered, for 35 to 40 minutes, until the potatoes are mostly tender when pierced with the tip of a knife. Carefully remove the top layer of foil, watching for hot steam as it escapes.

Return the uncovered pan to the oven and bake for another 15 to 20 minutes, or until the beans are bubbling vigorously, the sauce has thickened slightly, and the exposed potatoes are soft and just starting to brown at the edges. If you like a deeper color, you can move the pan to the top rack for the last 5 minutes.

Let the casserole rest on the counter for about 5 to 10 minutes so the bubbling subsides and the layers settle slightly. Serve right from the foil-lined pan, scooping down through the beans to get plenty of soft potatoes in every portion.

You can keep this to three ingredients and still customize the flavors a bit. Try swapping in different styles of pork and beans—maple, hickory-smoked, or brown sugar varieties will each give the casserole a slightly different personality. For a heartier version, use an extra half can of beans and stretch the potatoes to 2 pounds, but keep the same method. If you prefer a crisper top, slice the potatoes a touch thicker and give the uncovered bake time a few extra minutes, watching closely so they don’t scorch. For a slightly tangier profile, drizzle a tablespoon or two of cider vinegar over the beans before baking; it brightens the sweetness without adding extra ingredients like onions or mustard. Leftovers reheat well in a hot oven or toaster oven—spread in a thin layer on a small foil-lined tray and bake until warmed through and bubbling again. If you’d like to turn this into a brunch dish, crack a few eggs over the bubbling casserole in the last 10 minutes of baking and cook until the whites are set but the yolks are still runny, keeping everything else exactly the same.