This oven baked 3-ingredient canned lima bean potato casserole is the kind of practical, filling dish that comes from making something satisfying out of very little. It has the thrift and simplicity of old-fashioned home cooking, with tender sliced potatoes, creamy soup, and buttery lima beans baking together into a soft, comforting casserole with a lightly browned top. It is an easy recipe to keep on hand for busy nights, tight grocery weeks, or anytime you want a nostalgic side dish that feels like it came straight from a family table.
Serve this casserole alongside baked ham, roast chicken, meatloaf, or simple pork chops if you want to make it part of a larger meal. It also works well with a crisp green salad, buttered greens, or sliced tomatoes to balance the richness. Because it is soft, creamy, and hearty, it can even stand on its own for a light supper with a piece of bread or a spoonful of pickle relish on the side.
Oven Baked 3-Ingredient Canned Lima Bean Potato Casserole
Servings: 6
Ingredients
2 cans lima beans, drained
4 medium potatoes, peeled and thinly sliced
1 can condensed cream of mushroom soup
Directions
1. Preheat the oven to 350°F and lightly grease a medium glass baking dish.
2. Spread a thin layer of condensed cream of mushroom soup in the bottom of the dish, then add a layer of sliced potatoes followed by a layer of drained lima beans.
3. Repeat the layers until all of the potatoes, lima beans, and soup are used, finishing with soup spread over the top.
4. Cover the dish with foil and bake for 45 minutes, then uncover and bake 20 to 30 minutes more, or until the potatoes are tender and the top is bubbling and lightly golden.
5. Let the casserole rest for 10 minutes before serving so the sauce can settle and the layers hold together better.
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 and lima beans. The onion softens as it bakes and gives the casserole a sweeter, more savory finish.
Use cream of celery or chicken soup: Cream of mushroom is classic, but condensed cream of celery gives a slightly fresher flavor, while cream of chicken makes the casserole a little richer. Any of these will keep the texture creamy and familiar.
Slice potatoes evenly: Thin, even potato slices are the key to a casserole that bakes through on time. If the slices are too thick, the beans may soften before the potatoes are tender. A mandoline or a very sharp knife helps keep the layers consistent.
Loosen the soup if needed: If your condensed soup seems especially thick, stir in a few tablespoons of water before layering. That little bit of extra moisture helps steam the potatoes and prevents dry spots around the edges.
Make it ahead: You can assemble the casserole several hours ahead, cover it, and refrigerate it until baking time. If it goes into the oven cold from the refrigerator, add about 10 extra minutes to the covered baking time.