This oven baked canned beet and potato casserole is the kind of practical, comforting dish that comes from making the most of a few pantry staples. Thin slices of potato bake together with tender canned beets until everything turns soft, earthy, and lightly sweet, creating a simple casserole that feels old-fashioned in the best way. It is an especially useful recipe when you want something filling, inexpensive, and hands-off with very little prep.
Serve this casserole alongside sausage, ham, roast chicken, or fried eggs if you want to stretch it into a larger meal. It also works well with a crisp cucumber salad, buttered green beans, or a spoonful of sour cream on top to balance the sweetness of the beets. For a true pantry-style supper, add rye bread or toasted buttered bread on the side.
Oven Baked 3-Ingredient Canned Beet and Potato Casserole
Servings: 4 to 6
Ingredients
4 medium russet potatoes, peeled and thinly sliced
2 cans sliced beets, 15 ounces each, drained
4 tablespoons butter, cut into small pieces
Directions
1. Preheat the oven to 375°F and lightly grease a medium glass baking dish.
2. Arrange half of the sliced potatoes in an even layer in the baking dish, then top with half of the drained beets and half of the butter pieces.
3. Repeat with the remaining potatoes, beets, and butter, making a second even layer.
4. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking for 20 to 30 minutes more, or until the potatoes are fork tender and the top looks glossy and richly colored from the beets.
5. Let the casserole rest for 10 minutes before serving so the layers settle and the juices redistribute.
6. Spoon onto plates and serve warm.
Variations & Tips
Add seasoning: If you are not strictly keeping it to three ingredients, a little salt and black pepper will wake up the earthy flavor of the potatoes and beets. A few pinches between the layers is enough.
Use waxy potatoes: Yukon Gold potatoes hold their shape a bit better than russets and give the casserole a slightly creamier texture. If you like neater slices when serving, they are a good choice.
Slice evenly: Thin, even potato slices are the key to fork-tender results. A mandoline is helpful, but a sharp knife works well too if you keep the slices about 1/8 inch thick.
Make it richer: For a more substantial version, dot in a little extra butter or add a few spoonfuls of heavy cream before baking. That turns the dish into something closer to a humble scalloped vegetable casserole.
Prevent excess liquid: Be sure to drain the canned beets well so the casserole bakes instead of steaming. If your beets seem especially wet, pat them lightly with paper towels before layering.