This oven baked 5-ingredient Amish-inspired beef and wax bean casserole is the kind of simple supper that saves the day when the week gets busy and everyone still wants something warm and hearty on the table. It leans on a classic Midwestern casserole approach with pantry shortcuts, tender beef tri-tip, and summer-friendly wax beans, all baked together in one dish so the creamy herb sauce seasons everything as it cooks.
Serve this casserole with buttered egg noodles, mashed potatoes, or a slice of crusty bread to soak up the creamy pan sauce. If you want to lighten things up, add a crisp cucumber salad, sliced tomatoes, or simple coleslaw on the side for a fresh contrast to the rich beef.
Oven Baked 5-Ingredient Amish Beef and Wax Bean Casserole
Servings: 6
Ingredients
2 pounds beef tri-tip, trimmed and cut into thick slices or large chunks
Directions
1. Preheat your oven to 350°F and lightly grease a 9x13-inch casserole dish. Arrange the beef tri-tip in an even layer in the dish, then scatter the wax beans and sliced onion over the top.
2. In a bowl, whisk together the cream of herb soup and milk until smooth. Pour the mixture evenly over the beef and vegetables, making sure most of the surface is covered.
3. Cover the dish tightly with foil and bake for 1 hour. Remove the foil and continue baking for 20 to 30 minutes, or until the beef is tender and the beans are cooked through.
4. Let the casserole rest for 10 minutes before serving so the sauce can settle slightly. Spoon the beef, beans, and sauce onto plates and serve hot.
Variations & Tips
Add potatoes: For an even heartier one-dish meal, add 3 to 4 cups of peeled diced potatoes under the beef. They soak up the sauce beautifully and make this casserole stretch farther for a larger family.
Use green beans: If wax beans are hard to find, substitute the same amount of trimmed green beans. The casserole will have the same easy comfort-food feel with a slightly earthier flavor and a little more color contrast.
Slice against the grain: Tri-tip stays more pleasant to eat when it is sliced against the grain before serving. If your pieces seem large after baking, let the meat rest briefly and cut it into smaller bites right in the dish.
Make-ahead tip: You can assemble the casserole a few hours ahead, cover it, and refrigerate it until dinnertime. When baking straight from the fridge, add about 10 extra minutes to the covered baking time.
