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 de

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.