Bean and bacon soup is the perfect comfort food – it’s hearty, filling, and warming. And best of all, it’s easy to make.
Who doesn’t love a big, steaming bowl of soup on a cold day?
This recipe is simple but delicious – just cook the bacon until crisp, then add the beans, broth, and other spices. Let it simmer for a while to let the flavors blend, then enjoy!
If you are looking for a tasty side dish to serve this week, try these cheesy and delicious Oven Baked Scalloped Potatoes!
Easy Oven Baked Scalloped Potatoes – A Classic Southern Side Dish
When you’re looking for a comforting, crowd-pleasing side dish, it’s hard to beat a pan of oven baked scalloped potatoes.
This is the kind of recipe that brings folks back to the table for seconds—maybe even thirds.
Whether you’re cooking up a holiday dinner, Sunday supper, or just a regular weeknight meal, scalloped potatoes made from scratch add that homemade touch that boxed mixes just can’t match.
This recipe uses simple, everyday ingredients—white or yellow potatoes, onions, flour, milk, butter, and cheddar cheese.
No fancy tools are required beyond a sharp knife or mandolin, and the steps are straightforward.
It’s the kind of recipe that shows how basic pantry staples can come together to make something rich, warm, and satisfying.
When to Serve This Southern Baked Scalloped Potatoes Recipe
Scalloped potatoes are versatile enough for both special occasions and casual meals.
They’re perfect for Easter, Thanksgiving, or Christmas, but they also work great alongside grilled chicken or pork chops during the week.
This is a make-ahead friendly recipe too—just prep it earlier in the day and pop it in the oven when you’re ready to bake.
Why This Homemade Scalloped Potatoes Recipe Works
People are always searching for an easy scalloped potatoes with cheese and milk recipe—something that doesn’t call for heavy cream or a roux made on the stovetop.
That’s exactly what this recipe delivers. You get that creamy texture and cheesy top layer without having to spend extra time making a separate sauce.
The ingredients cook together in the oven, and the result is a comforting, old-fashioned side dish that doesn’t skimp on flavor.
Where to Serve Scalloped Potatoes – Think Beyond the Dinner Table
This dish isn’t just for holiday dinners. You can bring this to church potlucks, family reunions, or neighborhood cookouts.
Serve it alongside baked ham or fried chicken, or pair it with meatloaf and green beans for a full southern meal. It travels well and reheats even better the next day.
How to Customize This Classic Scalloped Potatoes Recipe
While the base recipe is straightforward, there’s room to make it your own.
Add cooked bacon or diced ham between the layers for a heartier dish. Swap out the cheddar for smoked gouda or gruyere if you’re feeling fancy.
Toss in a few minced garlic cloves with the onions for extra flavor.
Once you’ve made this a time or two, you’ll find ways to tweak it to suit your own taste—or the picky eaters at your table.
Tips for the Best Southern Scalloped Potatoes From Scratch
Use a mandolin slicer if you have one—it helps the potatoes cook evenly.
Preheating the milk is key. Warm milk blends better with the layers and speeds up the baking process.
Don’t skip the rest time after baking. Giving the dish 15 to 20 minutes to sit lets the sauce thicken so it serves up clean slices.
An Easy Cheesy Scalloped Potatoes Recipe for Busy Cooks
This is the kind of side dish that looks like you put in a ton of effort, but really didn’t.
No fancy ingredients, no complicated steps—just hearty, classic comfort food that works every time.
If you’re searching for a simple oven baked scalloped potatoes recipe with cheese, this one hits the mark.
It’s meals like this that remind us why we love southern cooking—simple ingredients, cooked slow, and full of flavor.
Whether you’re feeding family or friends, this easy scalloped potatoes dish is one you’ll come back to again and again.
Oven Baked Scalloped Potatoes
Ingredients:
1 ½ lbs. white or yellow potatoes
1/2 medium onion
4 tbsp. all purpose flour
Salt and pepper to taste
2 cups whole milk
3 tbsp. butter, cubed
1 cup shredded cheddar cheese
1 tbsp. chopped parsley for garnish
Directions:
Preheat the oven to 375 degrees.
Wash and peel the potatoes.
Use a mandolin or sharp knife and slice the potatoes to about ¼ inches thick.
Finely chop the onions.
Spray the bottoms and sides of an 8 x 8 baking dish with non-stick cooking spray.
Alternate layers of potatoes, onions, flour, salt and pepper, starting with potatoes first and ending with flour mixture on top. You should have 3 layers. *See recipe notes
Top with cubed butter.
Heat the milk until just before boiling.
Pour the milk over the layers in the baking dish.
Top with shredded cheese.
Bake covered until the potatoes are fork tender. (Approx. 50 minutes)
Uncover and bake until the cheese bubbles and browns. (Approx. 15 minutes)
Broil for 2 minutes to get a nice golden brown top.
Remove the dish from the oven.
Let it sit for about 15 – 20 minutes or until the sauce thickens.
Notes
● A mandolin will help you get even thickness of slices. If you don’t have one, you will need a very sharp knife.
● Put potatoes in a single layer, minimally overlapping but fit larger pieces together with smaller pieces to form a sort of puzzle, to cover as much space as possible.
● Place a cookie sheet or drip pan under the dish while baking to catch anything that bubbles over.
Frequently Asked Questions for Oven Baked Scalloped Potatoes Recipe
What is the best cheese to use in oven baked scalloped potatoes? For the best flavor and melt, sharp cheddar cheese is a popular choice in scalloped potatoes baked in the oven. It melts well, adds a rich taste, and pairs nicely with the creamy sauce and soft potatoes. You can also try smoked gouda or gruyere for a more robust flavor.
Can I make scalloped potatoes ahead of time and bake later? Yes, you can prepare scalloped potatoes ahead of time by layering everything in the baking dish, covering it tightly with foil, and storing it in the fridge for up to 24 hours before baking. This is a great option if you need a make ahead scalloped potatoes recipe for a holiday or family gathering.
Why are my scalloped potatoes still hard after baking? If your scalloped potatoes are not getting tender, it’s likely the slices are too thick or the oven temperature isn’t high enough. For evenly cooked scalloped potatoes with cheddar cheese, slice the potatoes about 1/4 inch thick and bake at 375°F for the full recommended time, covered tightly.
Can I use russet potatoes in scalloped potatoes from scratch? While white or yellow potatoes are ideal for scalloped potatoes baked with milk, russet potatoes can be used too. Just keep in mind they’re starchier and may break down a bit more during baking, which can make the dish creamier but less structured.
Do I need to peel the potatoes for scalloped potatoes? Peeling is recommended when making old fashioned scalloped potatoes with onions and cheese, especially if you’re using russet or thick-skinned varieties. However, if you’re using thin-skinned yellow potatoes, peeling is optional and based on personal preference.
How do I keep scalloped potatoes from curdling? To prevent curdling in your scalloped potatoes with milk and cheese, make sure to heat the milk before pouring it over the layers. Avoid boiling, but warm it just before the point of boiling to help it blend smoothly into the dish as it bakes.
Can I freeze baked scalloped potatoes? Scalloped potatoes made with milk and cheese can be frozen after baking, but the texture may change slightly. To freeze, cool the dish completely, wrap tightly, and store for up to 2 months. Thaw overnight in the fridge and reheat, covered, in the oven at 350°F.
What meat goes well with homemade scalloped potatoes? Scalloped potatoes are a versatile southern side dish that pairs well with baked ham, roasted chicken, pork chops, or even grilled steak. They also go great with meatloaf or barbecue ribs for a hearty, comforting meal.
Are scalloped potatoes the same as au gratin potatoes? Scalloped potatoes and au gratin potatoes are similar but not exactly the same. Classic scalloped potatoes baked with milk may or may not include cheese, while au gratin potatoes always include cheese and often breadcrumbs. This recipe is more of a cheesy scalloped potatoes recipe without breadcrumbs.
How long should scalloped potatoes sit before serving? Let your oven baked scalloped potatoes with cheddar rest for 15–20 minutes after baking. This allows the sauce to thicken and set, making it easier to serve neat, creamy slices.
Oven Baked Scalloped Potatoes
Ingredients
1 ½ lbs. white or yellow potatoes
1/2 medium onion
4 tbsp. all purpose flour
Salt and pepper to taste
2 cups whole milk
3 tbsp. butter, cubed
1 cup shredded cheddar cheese
1 tbsp. chopped parsley for garnish
Instructions
Preheat the oven to 375 degrees.
Wash and peel the potatoes.
Use a mandolin or sharp knife and slice the potatoes to about ¼ inches thick.
Finely chop the onions.
Spray the bottoms and sides of an 8 x 8 baking dish with non-stick cooking spray.
Alternate layers of potatoes, onions, flour, salt and pepper, starting with potatoes first and ending with flour mixture on top. You should have 3 layers. *See recipe notes
Top with cubed butter.
Heat the milk until just before boiling.
Pour the milk over the layers in the baking dish.
Top with shredded cheese.
Bake covered until the potatoes are fork tender. (Approx. 50 minutes)
Uncover and bake until the cheese bubbles and browns. (Approx. 15 minutes)
Broil for 2 minutes to get a nice golden brown top.
Remove the dish from the oven.
Let it sit for about 15 – 20 minutes or until the sauce thickens.
Notes
A mandolin will help you get even thickness of slices. If you don't have one, you will need a very sharp knife.
Put potatoes in a single layer, minimally overlapping but fit larger pieces together with smaller pieces to form a sort of puzzle, to cover as much space as possible.
Place a cookie sheet or drip pan under the dish while baking to catch anything that bubbles over.
Hearty Pinto Bean Casserole for an Easy Southern Family Meal
If you’re looking for a budget-friendly dinner recipe with canned pinto beans, this Pinto Bean Casserole is one to keep in your back pocket.
It’s a no-fuss, oven-baked dish that’s packed with pantry staples, and it comes together without any fancy prep or hard-to-find ingredients.
Whether you’re cooking for a weeknight family dinner, hosting a casual get-together, or just want a warm dish that stretches what you’ve already got on hand, this casserole makes good sense.
This casserole is perfect for busy families, folks trying to save money on groceries, or anyone who needs an easy recipe using canned beans and corn.
If you’ve got kids at home, the slightly sweet and smoky flavor combination goes over well—even with picky eaters.
It’s also a great option for anyone cooking from a well-stocked pantry, or someone who wants to whip up a meatless meal without sacrificing heartiness.
What Makes This Pinto Bean Casserole So Good
At the core, this recipe uses canned pinto beans, corn, and tomatoes with green chilis—ingredients that are affordable and shelf-stable.
But what brings it all together is the mix of savory spices, a touch of sweetness from the brown sugar, and a creamy egg and cheese mixture that gives it that comforting casserole texture.
If you’re searching for a cheap dinner with canned beans, this one is simple, satisfying, and full of flavor.
When to Make This Easy Pinto Bean Bake
This recipe works well year-round.
It’s a smart weeknight dinner idea when you’re tired of takeout or don’t feel like spending all night in the kitchen.
It also makes a solid addition to your Sunday meal prep lineup. Just bake it, refrigerate, and reheat through the week.
If you’re feeding a crowd at a potluck or need something warm to serve during football season, this easy bean casserole with cheese holds up well and travels easily.
Where You Can Serve This Pinto Bean Casserole
This dish fits right in at any southern-style supper, backyard barbecue, or cozy family meal around the table.
You can dress it up with a side of cornbread or a simple salad.
It’s just as at home on a church potluck table as it is on your stove during the weekday rush.
Why This Is a Go-To Budget Meal Idea
For folks watching their spending, this easy dinner recipe with pantry staples offers a lot of value.
Canned beans, frozen corn, and basic spices don’t cost much, and you likely already have most of what you need in your kitchen.
You also don’t need any fancy tools—just a casserole dish, a spoon, and your oven.
It’s a dependable, filling option when groceries are running low or you’re stretching the last of the month’s budget.
How to Serve and Customize This Casserole
Once baked, this casserole can be served as-is, or you can get creative.
Spoon it into tortillas for an easy Tex-Mex wrap. Serve it over rice for a heartier plate.
Add chopped cooked chicken or ground beef if you want a little extra protein. You could even serve leftovers with a fried egg on top the next morning.
For those looking for vegetarian-friendly comfort food dinners, it’s easy to keep this meat-free and still have it taste satisfying.
Great for Leftovers and Meal Prep
Another perk?
This make-ahead bean casserole recipe holds up well in the fridge. Just cover and store it, then reheat for lunch or dinner the next day.
It even freezes well, so you can double the recipe and stock up your freezer with easy meals for later.
Add to your meal plan!
This Pinto Bean Casserole is one of those southern comfort meals that’s practical, hearty, and dependable.
If you’re looking for a quick meatless weeknight dinner with canned beans that doesn’t take much effort but still tastes homemade, give this one a try.
Pinto Bean Casserole
Ingredients:
2-15.5 ounce cans of pinto beans, drained
2 cups of frozen corn
1-10.5 ounce can of diced tomatoes and green chilies
1 tbsp. of dried onion flakes
1 tbsp. of brown sugar
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. chipotle powder or cayenne
2 large eggs
1 tbsp. heavy cream
4 ounces of shredded cheddar cheese
Directions:
Preheat the oven to 350 F.
Grease the casserole dish.
Combine the beans, corn, tomatoes and green chilis with the brown sugar, onion flakes, paprika, salt and chipotle powder.
Beat the egg and heavy cream together and stir in 1/2 of the grated cheese then stir this mixture into the bean mixture.
Mix everything well and pour it into the greased casserole dish and top with the other half of the shredded cheddar cheese.
Bake for uncovered for 60 minutes or until the internal temperature has reached 170 F.
Serve warm with cornbread if desired. Refrigerate leftovers.
Frequently Asked Questions about Pinto Bean Casserole
Can I make this pinto bean casserole without meat? Yes, this is a vegetarian pinto bean casserole with no meat—perfect for a meatless dinner. It’s packed with protein from the beans and has plenty of flavor without needing any meat added.
What’s the best way to reheat leftover pinto bean casserole? For best results, reheat leftover pinto bean casserole in the oven at 350°F for about 15–20 minutes or until warmed through. You can also microwave individual portions for a quick lunch or dinner.
Can I freeze this pinto bean casserole for later? Yes, this easy freezer-friendly pinto bean casserole holds up well. Let it cool completely, wrap tightly in foil or place in an airtight container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
What can I serve with pinto bean casserole for dinner? This casserole pairs well with southern cornbread, coleslaw, or a simple green salad. You can also serve it with tortilla chips or over white rice for a heartier meal.
Can I use dried pinto beans instead of canned? Yes, if you prefer to cook from scratch, you can use cooked dried pinto beans in place of canned beans. You’ll need about 3 cups of cooked beans to replace the canned version.
Is this pinto bean casserole good for meal prep? Absolutely. This is a make-ahead pinto bean casserole recipe for weekly meal prep. It stores well and heats up nicely for busy weeknight dinners or work lunches.
Can I add meat to this casserole if I want? Yes, you can add cooked ground beef, shredded chicken, or sausage to this pinto bean casserole for a heartier dish. Just stir the cooked meat into the mixture before baking.
What kind of cheese works best in pinto bean casserole? Cheddar cheese melts well and adds flavor, but you can also try Monterey Jack, pepper jack, or a Mexican cheese blend for a little variety or spice.
Is this a good cheap family dinner idea? Yes, this recipe is ideal for anyone looking for a budget-friendly dinner with canned beans and frozen vegetables. It’s filling, affordable, and makes enough to feed a family.
Can I make this casserole ahead of time and bake it later? Yes, you can mix everything together, pour it into your casserole dish, cover it, and refrigerate the unbaked casserole for up to 24 hours before baking.
Pinto Bean Casserole
Ingredients
2-15.5 ounce cans of pinto beans, drained
2 cups of frozen corn
1-10.5 ounce can of diced tomatoes and green chilis
1 tbl of dried onion flakes
1 tbl of brown sugar
1 tsp paprika
1/2 tsp salt
1/2 tsp chipotle powder or cayenne
2 large eggs
1 tbl heavy cream
4 ounces of cheddar cheese, shredded
vegetable shortening to grease casserole dish
Instructions
Preheat the oven to 350 F.
Combine the beans, corn, tomatoes and green chilis with the brown sugar, onion flakes, paprika, salt and chipotle powder.
Beat the egg and heavy cream together and stir in 1/2 of the grated cheese then stir this mixture into the bean mixture.
Mix everything well and pour it into the greased casserole dish and top with the other half of the shredded cheddar cheese.
Bake for uncovered for 60 minutes or until the internal temperature has reached 170 F.
This Ranch House Pinto Beans recipe includes bits of pork spare ribs and sauteed onions to give it a delicious flavor!
One of the best meals that I make for the entire family is pinto beans. This was a side dish that I ate often as a young man, but we would treat it as a meal.
Especially if my mother added ham to the beans.
So the saying goes, that no one can go hungry so long as they had rice and beans to eat.
Beans are inexpensive, as they go for about $1 per pound, and they swell by just adding water.
While I was in college, I worked for two different barbecue joints. Of course barbecued meats are expensive, with some premium cuts of barbecue selling for $20 or more per pound.
The thing that I remember about both barbecue joints, was that they offered free and unlimited pinto beans!
These barbecue joints knew that they could operate giving away pinto beans because they would make up their costs selling smoked meats.
Additionally, these restaurants would also just throw out their left over pinto beans at the end of each day, so with the manager’s permission I took home a lot of pinto beans for a free meal at the end of long work nights.
This ranch house pinto beans recipe could not be easier to make, as the simplest form of this dish only has 3 ingredients.
However, I’ve tinkered with a tried and true recipe to make it my own and one that pairs well with other barbecue dishes.
What Meat Goes With Pinto Beans?
You can eat pinto beans with most meats including brisket, ribs, pulled pork, and chicken. For this recipe, I use pork spare rib extras in the pot of beans.
What Meat Do You Put in Pinto Beans?
You can use a variety of meat choices in your pinto beans. For example, many beans use a smoked ham hock for extra flavoring. You can also use sliced smoked ham, bacon and/or bacon grease, or smoked turkey leg. A smoky flavor is key here, so try to add smoked meat for delicious and flavorful beans.
How to Thicken Pinto Bean Juice
If you want to thicken your pinto bean juice, mix 2 tablespoons of cornstarch and a cup of cold water together and add to your pot of beans while cooking.
How to Thicken Pinto Beans Without Cornstarch
To thicken pinto beans without cornstarch, simply remove some of the liquid and mash about 1/2 to 3/4 cup of the beans about half an hour before they are done.
Ranch House Pinto Beans
Ingredients:
½ pound of pinto beans
2 quarts of cold water
1 packet of French onion soup mix
Keep reading for other ingredients that we will be adding in!
Directions:
First, empty the beans into the pot. Inspect the beans and discard of any mis-colored or gnarly looking beans. Often times the beans will look black, broken, or the skin has already begun peeling. Other things I’ve seen when inspecting beans is small rocks. Bottom line, look at what you’re about to cook.
Once satisfied with inspection, pour two quarts of cold water over the beans. Then walk away. The minimum time to let beans soak is 4 hours, but overnight is best. I maintain that judging when beans are saturated with water is just an eyeball calibration. I’ve cooked so many pots of beans that I just “know” when beans are ready to be cooked. The tip I can share is to look at the beans immediately after pouring water over them, and then checking them once every couple of hours. You’ll see the beans begin to swell, but eventually you’ll see that they can’t swell any more. That’s when they’re ready to be cooked.
Next, put them on to boil. I’ve seen lots of folks drain the beans and then add more water, but that’s not what I do. Just put the beans on the stove on boil. Once the beans have come to a boil. Add the packet of French onion soup mix. Stir in well, and then turn the heat to low and cover. Once every 20 minutes give the beans a stir and then cover them up again.
After letting the beans simmer on low for a couple of hours, the beans will be ready. You’ll also see that some of the water will evaporate and the bean soup will thicken. You can eat these right away or serve over rice or as a side with barbecue.
If you want something a little extra try my ranch house pinto beans. It starts with the basic pinto bean recipe. Next, I add 4 more ingredients.
8 ounces of pork spare rib extras
½ onion sautéed
Juice from ½ lemon
¼ tsp cumin
When making spare ribs or St. Louis ribs, there is a flap on meat on the inside of the ribs. I will cut that flap of meat off before putting the ribs on the smoker. However, I still grill that flap of meat and then I’ll cut it up into fine pieces to add to my ranch house beans. You can also add smoked sausage or ham pieces to your beans.
Next, I’ll squeeze the juice of half a lemon into the beans. The lemon gives the ranch house beans a bright counter to go with the smoky flavor of the added meat.
I’ll also give a rough dice to half an onion and then sautee the onion with about a tbsp of cooking oil.
I’ll also add a pinch of salt a pepper to the onions too. Once the onions are translucent and the edges start to brown, I’ll add to the beans.
Finally I’ll add a ¼ tsp of cumin into the ranch house beans. I’ll give the beans another good stir, and then let them simmer for a few more minutes before they’re ready to serve.
One more thing about beans in general, is that they will almost always taste just a little better when they’re eaten a day later.
I’m not sure why that’s the case, and I can’t prove it scientifically, but it’s something that my family and I have noticed over the years.
The message that I’m really trying to convey is don’t be in a hurry to eat these beans. Give yourself enough time to prepare them.
