There is something especially comforting about a plainspoken casserole that turns a sturdy cut of beef and a few pantry staples into a supper worth gathering around. This Amish-inspired beef and butter bean bake has that old rural sensibility so many Midwestern cooks appreciate: simple ingredients, little waste, and a long, gentle oven spell that coaxes richness out of everything in the dish. It is the kind of meal you make when you want hearty food without a lot of fuss, and it comes out of the oven smelling like a Sunday dinner from years gone by.
This casserole is especially good served with mashed potatoes, buttered egg noodles, or a piece of warm homemade bread to catch the savory juices. A crisp cucumber salad, cooked carrots, or simple green beans make nice partners too, since they bring a little freshness to balance the rich beef and tender beans. If you are feeding a hungry table, set out applesauce or pickled beets on the side for a homestyle touch.
Oven Baked 5-Ingredient Amish Beef and Butter Bean Casserole
Servings: 6
Ingredients
1 1/2 to 2 pounds beef london broil
Directions
1. Preheat the oven to 325°F and lightly grease a 9x13-inch casserole dish. Lay the london broil in the dish in an even layer. If the cut is very thick, you may cut it into 2 or 3 large portions so it fits comfortably.
2. In a medium bowl, stir together the condensed cream of mushroom soup, onion soup mix, and water until smooth and well combined.
3. Pour the soup mixture evenly over the beef, then spread the drained butter beans across the top in an even layer so they cover most of the meat.
4. Cover the dish tightly with foil and bake for 2 to 2 1/2 hours, or until the beef is fork-tender. If you like a slightly thicker top, uncover the dish for the last 15 minutes of baking.
5. Let the casserole rest for 10 minutes before serving. Slice or pull the beef into portions and spoon the beans and savory sauce over each serving.
Variations & Tips
Add vegetables: If you want to stretch the casserole a bit further, scatter sliced onions, carrots, or celery under and around the beef before adding the soup mixture. They will cook down into the sauce and give the dish even more homestyle flavor.
Use a different soup: Cream of celery or cream of onion soup can stand in for cream of mushroom if that is what you have in the pantry. Each one gives the casserole a slightly different character, but all work well with the butter beans and beef.
For extra seasoning: London broil can handle a little help, so a light sprinkle of black pepper, garlic powder, or paprika on the meat before topping it is never a bad idea. Since onion soup mix is already salty, taste the sauce before adding any extra salt elsewhere.
Make it more tender: If your london broil is especially thick or lean, bake it on the longer end of the time range and keep the dish tightly covered so the steam stays in. This is one of those recipes that rewards patience.
Serving tip: Leftovers are mighty good the next day. Slice the beef thin and spoon the beans and gravy over toast, noodles, or rice for an easy second meal.
