Memorial Day Masterpiece: Just 5 ingredients. I make it when I want dinner handled hours ahead before the backyard guests arrive.

This 5-ingredient Memorial Day casserole is my answer to, “Can dinner be totally handled before everyone shows up?” It bakes into a bubbly, golden, cheese-crusted dish that hides a hearty base of smoky sausage, tender potatoes, and sweet corn underneath. Think of it as a Midwestern nod to classic church-basement hotdish—simple pantry staples layered in a ceramic baking dish, then tucked into the fridge until you’re ready to slide it into the oven. By the time your guests wander in from the backyard, you’ve got a comforting, glistening, melted topping concealing all the goodness below.

I like to serve this casserole with a bright, crunchy side to balance its richness—think a simple green salad with a sharp vinaigrette or a tomato-cucumber salad with red onion and herbs. Grilled vegetables (asparagus, zucchini, or bell peppers) are a natural fit for Memorial Day and can cook alongside whatever else is on the grill while the casserole finishes in the oven. A basket of crusty bread or soft dinner rolls is great for scooping up the creamy sauce, and a crisp lager, dry rosé, or iced tea with lemon rounds out the meal nicely.

Servings: 6-8

1 1/2 pounds smoked sausage or kielbasa, sliced into 1/4-inch rounds

Lightly grease a 9x13-inch ceramic baking dish with oil or cooking spray. This helps the casserole release cleanly and encourages browning around the edges.

In a large mixing bowl, combine the sliced smoked sausage, thawed hash brown potatoes, thawed and drained corn, condensed cream of mushroom soup, and 2 cups of the shredded cheddar cheese. Stir until everything is evenly coated and the soup is distributed throughout. The mixture will be thick and creamy.

Transfer the mixture to the prepared ceramic baking dish, spreading it into an even layer so the surface is relatively flat. Press down gently with a spatula to remove any large air pockets; this helps the casserole bake evenly and keeps the topping from sinking.

Sprinkle the remaining 1 cup shredded cheddar cheese evenly over the top, making sure to cover the entire surface from corner to corner. This will form the concealed, bubbly golden melted topping that hides the sausage, potatoes, and corn underneath.

Cover the dish tightly with foil and refrigerate for at least 2 hours and up to 12 hours. This make-ahead step lets you have dinner essentially finished hours before your backyard guests arrive; all you’ll need to do later is bake.

About 60–70 minutes before you want to serve, preheat your oven to 375°F (190°C). Place the chilled, covered casserole on the counter while the oven heats so the ceramic dish isn’t going straight from very cold to very hot.

Bake the casserole, still covered with foil, for 35–40 minutes, until the center is hot and the edges are starting to bubble. Removing the foil later in the bake keeps the interior moist while it heats through.

Carefully remove the foil and return the casserole to the oven. Bake uncovered for an additional 15–20 minutes, or until the cheese topping is fully melted, deeply golden in spots, and bubbling vigorously around the edges. If you prefer extra browning, you can move the dish to the upper third of the oven for the last 5 minutes.

Remove the casserole from the oven and let it rest for at least 10 minutes before serving. This short rest allows the creamy base to thicken slightly so the portions hold together, while the top stays glossy and melted. Serve straight from the ceramic dish, making sure each scoop includes some of the hidden sausage, potatoes, and corn under the golden crust.

You can easily adapt this base recipe to suit your crowd while still keeping the spirit of a 5-ingredient, make-ahead Memorial Day dish. If you prefer poultry, swap the smoked sausage for diced cooked chicken or turkey (rotisserie chicken works well); just make sure it’s fully cooked before layering it in. For a different flavor profile, use condensed cream of chicken or cream of celery soup instead of mushroom. If you like a little heat, choose a pepper jack cheese for part of the topping or add a pinch of cayenne to the mixture before baking—just keep in mind that any spices you add don’t count toward the main five ingredients. You can also trade the frozen corn for frozen mixed vegetables for more color and texture. For a slightly lighter version, use turkey kielbasa and reduced-fat condensed soup, and cut the cheese topping back by 1/2 cup; the casserole will still brown, though the topping will be a bit less rich. Food safety notes: Always thaw frozen potatoes and corn in the refrigerator, not on the counter, and drain off any excess moisture so the casserole doesn’t become watery. Because the smoked sausage is a perishable meat product, keep the assembled casserole refrigerated until baking and do not leave it at room temperature for more than 2 hours total. Bake until the center is piping hot and the internal temperature reaches at least 165°F (74°C). Refrigerate leftovers within 2 hours of serving and reheat thoroughly before eating.