Cover the baking dish tightly with foil. Place the dish on the middle rack of the preheated oven and bake for about 45–55 minutes, or until the potatoes are just tender when pierced with the tip of a knife. The beans should be bubbling around the edges.
Carefully remove the foil (watch for steam). Sprinkle the shredded cheddar cheese evenly over the top of the hot beans and potatoes. Return the uncovered dish to the oven and bake for another 10–15 minutes, until the cheese is melted, lightly browned in spots, and the casserole is bubbling.
Remove the casserole from the oven and let it rest for 5–10 minutes before serving. This brief rest allows the sauce to thicken slightly and makes it easier to scoop. Serve warm, straight from the ceramic dish.
Variations &
