My grandmother used to make this growing up during the summer months and it was always fork tender and comforting. Just 3 simple ingredients from the pantry.

This oven baked 3-ingredient canned pea soup potato casserole is the kind of simple, old-fashioned comfort food that turns a few pantry staples into something cozy and satisfying. It has that practical, budget-friendly charm of a family recipe passed down for busy weeks and warm summer days, when you want a filling side dish without a lot of fuss. The canned pea soup melts into the potatoes as it bakes, creating a creamy, savory casserole with a soft, fork-tender texture and a lightly browned top.

Serve this casserole alongside baked ham, simple grilled chicken, pork chops, or even just a crisp cucumber and tomato salad for an easy supper. Since it is rich and soft, it pairs especially well with fresh or crunchy sides like steamed green beans, coleslaw, sliced melon, or buttered corn on the cob.

Oven Baked 3-Ingredient Canned Pea Soup Potato Casserole

Servings: 6

Creamy green tinted potato casserole with a golden browned top in a glass baking dish

Ingredients

2 pounds potatoes, peeled and thinly sliced
2 cans condensed pea soup, about 10.5 ounces each
2 tablespoons butter, cut into small pieces

Sliced potatoes, canned pea soup, and butter arranged for the casserole

Directions

1. Preheat the oven to 350°F and lightly grease a medium glass baking dish.

2. Layer half of the sliced potatoes in the baking dish, spread half of the condensed pea soup over the potatoes, then dot with half of the butter.

First layer of sliced potatoes topped with pea soup in a glass baking dish

3. Repeat with the remaining potatoes, pea soup, and butter, spreading the soup as evenly as possible over the top.

Fully assembled uncooked potato casserole in a glass baking dish

4. Cover the dish tightly with foil and bake for 50 minutes.

5. Remove the foil and continue baking for 20 to 30 minutes more, or until the potatoes are very tender and the top is lightly golden.

Baked potato casserole with a lightly browned top fresh from the oven

6. Let the casserole rest for 10 minutes before serving so the sauce thickens slightly and the layers hold together better.

Final plated serving of potato casserole with simple side vegetables

Variations & Tips

Add onion: If you want a little more flavor without changing the spirit of the recipe, add a thin layer of sliced onion between the potatoes. It bakes down softly and gives the casserole a savory, old-school supper feel.

Potato casserole variation with sliced onion baked into the layers

Use a mandoline carefully: Thin, even potato slices help the casserole bake at the same rate, which is especially helpful on a busy night. If slicing by hand, aim for uniform slices so everything turns fork tender together.

Check for doneness in the center: Oven times can vary depending on how thick the potatoes are and how deep the dish is. Test the middle with a fork or knife before taking it out; if there is any resistance, give it a little more time covered or uncovered as needed.

Make it ahead: You can assemble the casserole a few hours ahead, cover it, and refrigerate until baking time. If baking straight from the refrigerator, add about 10 extra minutes at the start so the dish heats through evenly.