Lazy Sunday Bake: Just 4 ingredients. I make it when I want dinner handled hours ahead so I can enjoy the warm evening on the porch.

This 4-Ingredient Lazy Sunday Puff Casserole coats frozen mini potato puffs in a creamy mushroom and cheddar sauce. Topped with extra shredded cheese and baked until deeply golden and bubbling, this effortless dish yields a crisp, textured top layer over a tender, savory center.

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch glass casserole dish with cooking spray or butter.

2. Make sauce: In a large bowl, whisk together the condensed cream of mushroom soup and milk until smooth. Stir in 1 1/2 cups of the shredded cheddar cheese, reserving 1/2 cup for the topping.

3. Combine with potato puffs: Gently fold the unthawed frozen potato puffs into the cheesy soup mixture until evenly coated.

4. Transfer and top: Pour the potato puff mixture into the prepared casserole dish, spread into an even layer, and sprinkle the remaining 1/2 cup of cheddar cheese over the top.

5. Bake: Bake uncovered for 45 to 55 minutes, until the edges are bubbling, the center is hot, and the top is deeply golden and crisp. (Optionally broil on high for 1 to 3 minutes for extra crispiness).

6. Rest and serve: Remove from the oven and let rest for 10 minutes to allow the casserole to set before scooping and serving warm.