My grandma used to make this growing up for Sunday supper, and it completely disappears fast. It tastes incredible and only needs 4 simple ingredients.

This oven baked 4-ingredient Amish beef and asparagus casserole is the kind of simple, cozy dish that reminds me of Sunday suppers at my grandma’s house. She loved recipes that could be tossed together quickly after church, baked in one dish, and set in the middle of the table for everyone to dig into. The browned beef, tender asparagus spears, and creamy, cheesy crust all mingle together into something that somehow tastes like it took all afternoon, even though it’s mostly hands-off. It’s practical, budget-friendly, and has that old-fashioned, comforting feel that makes it disappear fast whenever I serve it to my own family.

Serve this casserole hot, straight from the oven, with a simple green salad or sliced tomatoes on the side to keep things fresh and bright. A basket of warm dinner rolls, buttered toast, or even biscuits is perfect for soaking up the creamy, beefy sauce in the pan. If you want to stretch the meal a bit further, you can spoon the casserole over cooked egg noodles, rice, or mashed potatoes. A dish of applesauce or some roasted carrots also fits that cozy Midwestern Sunday supper vibe and rounds out the plate nicely.

Servings: 6

1 1/2 pounds ground beef (80–90% lean)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch white casserole dish or similar baking dish.

In a large skillet over medium-high heat, crumble in the ground beef. Season with the salt and black pepper. Cook, breaking it up with a spoon, until the beef is browned and no longer pink, about 6–8 minutes. Drain off any excess grease so the casserole doesn’t get greasy.

While the beef cooks, rinse the asparagus under cool water, then snap or cut off the woody ends. Cut the tender spears into roughly 2-inch pieces so they’re easy to eat and cook evenly.

In a large mixing bowl, stir together the browned, drained ground beef, the asparagus pieces, the condensed cream of mushroom soup, and 1 cup of the shredded cheddar cheese. Mix until everything is well coated and evenly combined. The mixture will be thick and creamy.

Spoon the beef and asparagus mixture into the prepared casserole dish, spreading it out into an even layer so the asparagus cooks evenly and the top browns nicely.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top to form a cheesy crust as it bakes.

Cover the casserole dish tightly with foil and bake in the preheated oven for 20 minutes to let the asparagus start to soften and the flavors come together.

Remove the foil and continue baking, uncovered, for another 15–20 minutes, or until the casserole is bubbling around the edges, the asparagus is tender when pierced with a fork, and the cheese on top is melted and lightly golden in spots.

Let the casserole rest for about 5–10 minutes before serving. This helps it set up a bit so it scoops more neatly and keeps little mouths from getting burned. Serve warm straight from the dish.

If you have picky eaters, you can chop the asparagus into smaller pieces so it blends more into the casserole, or mix in a handful of frozen peas along with the asparagus for a slightly sweeter flavor. For a little extra crunch, sprinkle 1/2 cup of crushed buttery crackers or plain bread crumbs over the cheese before baking uncovered, which will give you a more pronounced golden crust on top. If your family prefers a milder flavor, use cream of chicken soup instead of cream of mushroom, or try half cheddar and half mozzarella for a softer, stretchier cheese topping. To make it feel more like a full Sunday supper in one dish, you can stir in 1–2 cups of cooked egg noodles or cooked diced potatoes along with the beef and asparagus, just know that this will stretch the servings and make the casserole a bit heartier. For a slightly lighter version, use extra-lean ground beef and reduced-sodium condensed soup, then taste before adding extra salt. Always cook the ground beef all the way through until there is no pink remaining and the juices run clear, and be sure to drain off excess grease to prevent splattering and sogginess. Leftovers should be cooled, covered, and stored in the refrigerator within 2 hours of baking and eaten within 3–4 days. Reheat thoroughly in the oven or microwave until steaming hot in the center before serving again.