My uncle brought this to our family cookout and everyone kept going back for seconds.

This old-fashioned Hoover stew is very forgiving, which is part of why it’s such a good budget meal. You can swap the smoked sausage for sliced hot dogs (very true to the Depression era), diced ham, or even leftover roast beef or chicken. If you don’t have mixed vegetables, use canned peas and carrots, green beans, or corn—about 3 cups total. For a creamier version, stir in an extra half can of soup or a splash of milk before baking. If you like more tang, add a tablespoon of ketchup or Worcestershire sauce to the soup mixture. For picky eaters, you can use just one or two mild vegetables (like corn and carrots) and cut the sausage into smaller pieces so kids get a little bit in every bite. To make it heartier, serve over cooked rice or pasta, or stir 1–2 cups of cooked elbow macaroni into the pan for the last 10 minutes of baking. Food safety tips: Always cook this stew until it is bubbling hot and the sausage reaches at least 165°F (74°C) if you started with raw links; most smoked sausages are fully cooked, but reheating thoroughly is still important. Cool leftovers within 2 hours and refrigerate promptly in shallow containers. Reheat leftovers to steaming hot before serving, and discard any stew that has been left out at room temperature for more than 2 hours (or 1 hour if it’s a very hot day at a cookout). Avoid using dented, bulging, or rusted cans of vegetables or soup; when in doubt, throw the can out.