My grandmother made this every spring and the whole family would fight over seconds

This oven baked 4-ingredient vintage beef and green bean bake is straight out of my grandmother’s springtime rotation. She’d pull out her old Pyrex casserole dish, fill it with tender chunks of beef, crisp-tender green beans, and a creamy mushroom sauce, and the whole family would hover around the oven waiting for it to bubble. It’s the kind of simple, no-fuss comfort food that tastes like Sunday dinner and somehow feels special enough that everyone still fights over seconds. With just four pantry-friendly ingredients and a hands-off bake, it’s perfect for busy weeknights or those days when you want something cozy and nostalgic without a lot of work.

Serve this beef and green bean bake straight from the casserole dish while it’s hot and bubbly. It’s wonderful spooned over mashed potatoes, buttered egg noodles, or simple white rice to soak up all that creamy mushroom sauce. Add a bright side salad with a tangy vinaigrette or some sliced tomatoes and cucumbers to balance the richness. Warm dinner rolls, biscuits, or even buttered toast soldiers are great for sopping up the last bits in the pan—because in my house, nobody lets that sauce go to waste.

Servings: 6

2 pounds beef stew meat, cut into 1-inch chunks

Preheat your oven to 325°F (165°C). Lightly grease a 2- to 3-quart vintage-style casserole dish or a 9x13-inch baking dish. If you’re using an older Pyrex or glass dish, avoid sudden temperature changes so it doesn’t crack.

Pat the beef stew meat dry with paper towels. This helps it brown a bit in the oven and keeps the sauce from getting watery. Spread the beef chunks evenly in the bottom of the prepared casserole dish.

Sprinkle the dry onion soup mix evenly over the beef. Use clean hands or a spoon to gently toss the beef so the soup mix lightly coats the pieces. This adds a lot of flavor with almost no effort, just like Grandma used to do.

In a medium bowl, stir the condensed cream of mushroom soup until smooth. You do not need to add water or milk; you want it thick and concentrated so it turns into a rich, clingy sauce as it bakes.

Pour the cream of mushroom soup over the seasoned beef. Use a spatula or the back of a spoon to spread it so it covers the beef in an even layer. Don’t worry if a few pieces peek through; they’ll sink into the sauce as it cooks.

Scatter the green beans evenly over the top of the creamy beef mixture. If using fresh beans, make sure they’re trimmed and cut; if using frozen, you can add them straight from the bag without thawing. Gently press them down just a bit so they nestle into the sauce but still sit mostly on top.

Cover the casserole dish tightly with a lid or a double layer of aluminum foil. This helps the beef become tender and keeps the sauce from drying out. Place the covered dish on the middle rack of the preheated oven.

Bake, covered, for 1 1/2 hours. Carefully remove the casserole from the oven, peel back the lid or foil away from you to avoid steam, and give the mixture a gentle stir, making sure some of the sauce coats the green beans.

Re-cover the dish and return it to the oven. Continue baking for another 30 to 45 minutes, or until the beef is very tender when pierced with a fork and the green beans are cooked through but not mushy. Total bake time will be about 2 to 2 1/4 hours, depending on your oven and the size of the beef chunks.

When done, remove the casserole from the oven and let it rest, covered, for about 10 minutes. This short rest lets the sauce thicken slightly and keeps everything juicy. Give it one last gentle stir so the tender beef chunks, green beans, and creamy mushroom sauce are all mingled together in that homey, vintage Pyrex dish.

Taste and, if desired, add a pinch of salt and a few grinds of black pepper before serving. Bring the whole dish to the table and let everyone scoop their own portions—just be ready, because in most families, people will be lining up for seconds before you even sit down.

To make this recipe your own while keeping that vintage, four-ingredient spirit, you can swap or tweak ingredients thoughtfully. For a milder flavor, use low-sodium cream of mushroom soup and a reduced-sodium onion soup mix, then salt to taste at the end. If you have picky eaters who aren’t big on green beans, try using half green beans and half sliced carrots or peas; just keep the total vegetable amount around 1 pound. For a creamier, slightly richer version, stir in 1/4 cup sour cream or plain Greek yogurt right after baking, once the dish has cooled for a few minutes so it doesn’t curdle. If your family loves cheese, sprinkle 1 cup of shredded cheddar, Colby Jack, or Swiss over the top during the last 10 minutes of baking and return the casserole to the oven uncovered until melted and bubbly. To stretch the meal for a crowd, serve the bake over buttered egg noodles or rice and add an extra 1/2 pound of green beans so everyone still gets plenty of veggies. You can also add a cup of sliced mushrooms or a handful of sliced onions along with the green beans if you don’t mind going beyond four ingredients. For a little extra color and flavor without changing the base recipe, finish the baked casserole with a sprinkle of paprika or chopped fresh parsley. Food safety tips: Always keep raw beef separate from other ingredients and wash your hands, cutting boards, and knives thoroughly after handling it. If your beef stew meat pieces are very large, cut them into 1-inch chunks so they cook through safely and become tender in the suggested time. Make sure the casserole bakes until the beef reaches at least 145°F in the center (stew meat will usually go higher, which is fine and helps it become tender). Leftovers should be cooled slightly, then stored in shallow, covered containers in the refrigerator within 2 hours of cooking. Use refrigerated leftovers within 3 to 4 days, reheating them to at least 165°F before serving. If you’re using an older glass or Pyrex dish, avoid placing a hot dish directly on a cold surface or under cold water; instead, set it on a dry towel or trivet to prevent cracking.