Baked Bean and Elbow Macaroni Casserole: The Easiest Hearty Dinner You’ll Ever Make
Some recipes feel like a warm hug at the end of a long day, and this baked bean macaroni casserole is exactly that. With just a handful of pantry staples and zero pre-cooking required, you toss everything into a baking dish, slide it into the oven, and walk away. The result is a bubbling, saucy, deeply satisfying dinner that the whole family will be requesting week after week.
The magic here is beautifully simple. Uncooked elbow macaroni goes straight into the dish, raw and dry. The liquid from the canned baked beans, combined with a few extra ingredients, does all the work of cooking the pasta right in the oven. No boiling a pot of water. No draining. No fuss. Just real food made the easy way.
Ingredients
- 2 cups uncooked elbow macaroni
- 2 cans (28 oz total) canned baked beans in tomato sauce
- 1 cup beef or chicken broth
- 1 cup shredded cheddar cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: cooked crumbled bacon or diced sausage for extra heartiness
Method
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