My grandma used to make this growing up, and it still tastes incredible to this day. You won't believe how easy it is with just 4 ingredients.

This oven baked 4-ingredient Amish green bean and macaroni casserole is the kind of cozy, no-fuss dish that shows up at every church potluck and family get-together around here. It’s the recipe my grandma leaned on when the day got away from her but she still wanted something warm and filling on the table. Tender green beans and soft macaroni are baked in a creamy, comforting sauce until everything is bubbling and just a little bit golden around the edges. With only four pantry-friendly ingredients and one foil pan, it’s perfect for busy weeknights, new cooks, or anyone who wants that old-fashioned, homemade taste without a lot of work or mess.

Serve this casserole hot, straight from the oven in the same foil pan for easy cleanup. It pairs nicely with a simple green salad or sliced fresh tomatoes to brighten up the plate. A side of crusty bread, dinner rolls, or buttered toast helps soak up the creamy sauce. For a heartier meal, add some baked or grilled chicken, ham, or meatloaf on the side. A little sprinkle of black pepper or extra shredded cheese on top at the table lets everyone season it just the way they like.

Servings: 6

2 cups uncooked elbow macaroni (about 8 oz)

Preheat your oven to 350°F (175°C). Set a 9x13-inch disposable aluminum foil pan on a baking sheet for easier handling.

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 1–2 minutes less than the package directions for al dente (you want it just barely tender since it will finish in the oven). Drain the pasta well.

In a large mixing bowl, stir together the drained green beans and cream of mushroom soup until the beans are evenly coated.

Add the hot, drained macaroni to the bowl and sprinkle in 1/2 cup of the shredded cheddar cheese. Gently fold everything together until the pasta and green beans are well combined and coated in the creamy soup mixture.

Pour the mixture into the foil pan, spreading it out into an even layer. Use a spatula to smooth the top so it bakes evenly.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the casserole.

Cover the pan tightly with foil and bake in the preheated oven for 20 minutes, until the casserole is hot and starting to bubble around the edges.

Carefully remove the foil and return the pan to the oven. Bake uncovered for another 10–15 minutes, or until the cheese on top is melted and the casserole is bubbling all over.

Let the casserole rest for 5–10 minutes before serving so it can set up a bit and cool down. Serve warm straight from the foil pan.

To make this extra creamy, you can swap one of the cans of cream of mushroom soup for cream of chicken or cream of celery if your family prefers those flavors. For a little more color and texture, stir in a cup of thawed frozen peas or corn with the green beans, keeping in mind that adding extra ingredients will make it a bit heartier and may need a couple more minutes in the oven. If you have picky eaters who don’t love mushrooms, use cream of chicken soup and very finely chop any visible mushroom pieces, or top more heavily with cheese so the sauce is less noticeable. You can also switch the cheddar for mozzarella or Colby Jack if that’s what you have on hand. For a lightly browned, slightly crunchy top, add an extra 1/4 cup of cheese and broil for 1–2 minutes at the end, watching closely so it doesn’t burn. Food safety tips: Always cook the macaroni before adding it to the casserole; using uncooked pasta here will leave it tough and underdone. Make sure canned green beans are not bulging, dented, or past their expiration date before using. If you prepare the casserole ahead of time and refrigerate it, add 5–10 extra minutes to the baking time and check that the center is piping hot and bubbling before serving. Refrigerate leftovers within 2 hours in a covered container and eat within 3–4 days, reheating until steaming hot all the way through.