'Church Potluck Must-Have'—Just 4 ingredients. I keep bringing it because the church crowd insists it’s “the healthy one they’ll actually eat.”

This little 4-ingredient veggie-loaded church potluck casserole is the kind of dish that quietly steals the show on the long folding tables in the church basement. It came out of one of those busy weeks where I needed something hearty, colorful, and comforting that I could toss together in minutes and still feel good about feeding to a crowd. It’s built on simple pantry and freezer staples, but it bakes up into a creamy, cozy casserole that tastes like you fussed. This is the kind of recipe you make when you want to bring something warm and welcoming to a potluck, a neighbor, or your own dinner table without spending your whole afternoon in the kitchen.

This casserole is filling enough to be the star of a simple supper, but it really shines when you round it out with a few easy sides. At church, I like to set it next to a big green salad with ranch or Italian dressing and a basket of warm dinner rolls or buttered French bread so everyone can scoop and swipe up the creamy sauce. At home, I’ll sometimes add a bowl of fresh fruit or sliced apples to balance the richness, or a simple coleslaw for a bit of crunch. If you’re feeding a bigger crowd, it pairs nicely with baked chicken, ham, or even grilled brats, letting the casserole handle the veggies while the meat takes care of the protein.

Servings: 8

1 (32 oz) bag frozen mixed vegetables (such as peas, carrots, corn, and green beans)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a little butter.

In a large bowl, combine the frozen mixed vegetables (no need to thaw), both cans of cream soup, and 1 1/2 cups of the shredded cheddar cheese. Stir until everything is evenly coated and the veggies are well mixed into the soup.

Pour the veggie mixture into the prepared baking dish and spread it out into an even layer, pressing gently into the corners.

Sprinkle the dry stuffing mix evenly over the top of the casserole. Don’t stir it in—the stuffing will form a crunchy, savory topping as it bakes.

Top the stuffing layer with the remaining 1/2 cup shredded cheddar cheese, scattering it across the surface.

Cover the dish loosely with foil and bake for 20 minutes. Then remove the foil and bake for another 15–20 minutes, or until the casserole is bubbly around the edges, the veggies are tender, and the stuffing topping is golden and crisp.

Let the casserole rest for about 5–10 minutes before serving so it can set up a bit. Scoop into generous squares or spoonfuls and serve warm.

For picky eaters, you can use just one or two favorite vegetables instead of a mixed bag—frozen corn and peas are usually kid-pleasers. If mushrooms are a hard no at your house, swap the cream of mushroom soup for cream of chicken or cream of celery. To add protein without adding extra ingredients, choose a mixed vegetable blend that includes beans, or stir in leftover cooked chicken or turkey if you don’t mind going beyond the 4-ingredient base. For a lighter version, use reduced-fat soup and a little less cheese, or serve smaller scoops alongside a big salad. If you have gluten-free guests, use a gluten-free stuffing mix and check that your soup is labeled gluten-free. For a different flavor, try mozzarella or a Colby-Jack blend instead of cheddar, or sprinkle a little garlic powder and black pepper over the top before baking. You can also prep this ahead: mix the veggie base, pour into the dish, cover, and refrigerate up to a day; when you’re ready to bake, add the stuffing and cheese on top and pop it in the oven. This is a very forgiving recipe, so don’t be afraid to use what you have on hand and make it your own.