Dump canned baked beans over raw sliced russet potatoes, together with 2 more ingredients, into a ceramic baking dish for a hearty supper that’s my default when I don’t know what to make

To keep the spirit of a four-ingredient, dump-and-bake supper, think in terms of simple swaps rather than adding lots of extras. For a smokier flavor, use canned baked beans labeled “hickory” or “maple and bacon,” or stir a teaspoon of smoked paprika into the beans before you pour them over the potatoes. If cheddar isn’t your favorite, swap in Colby Jack, Monterey Jack, or a smoked cheddar for more depth. You can also change the potatoes: Yukon Golds will hold their shape a bit better and give you a creamier texture, while keeping the same method of layering raw slices and dumping the beans over. For a slightly lighter version, use reduced-fat cheese and choose baked beans with less sugar; the casserole will still be comforting, just a bit less sweet and rich. If you need to make it ahead, assemble the dish up through layering the potatoes and beans, cover, and refrigerate for up to 8 hours; add about 10 extra minutes to the covered baking time to account for the chill. Leftovers reheat well in the oven or microwave and make an easy lunch the next day.