Green Bean Casserole
A classic, and not exactly rocket science, but I’ve actually stopped making this unless the “kids” (all adults now) demand it. If you don’t have to meet the nostalgia requirement, skip it and cook caramelized brussels sprouts with mustard instead.
Throw a few cans of drained French cut green beans and one or two of Campbell’s (or skimp and use a generic house label) cream of mushroom soup into a bowl. Mix ‘em up and pour into a shallow baking dish. Top with canned French-fried onion rings and bake until done.