Layer sliced potatoes over ground beef, plus 2 ingredients, into slow cooker for a family dinner that I crave this week after week

For a cheesier version, sprinkle 1 to 2 cups of shredded cheddar or Colby Jack over the top of the casserole during the last 15 to 20 minutes of cooking, just until melted. If your family likes a little more vegetable content, add a layer of frozen mixed vegetables or peas and carrots over the onions before you put on the potatoes; no need to thaw them first. You can swap one can of tomato soup for a can of condensed cream of mushroom or cream of celery soup to make a creamier, old-style church supper version. For extra seasoning, stir 1 to 2 teaspoons of Worcestershire sauce into the tomato soup mixture, or sprinkle a teaspoon of dried herbs (such as thyme, parsley, or Italian seasoning) over the beef before adding the onions. If you prefer less fat, you can use leaner ground beef and avoid adding water so the sauce stays thicker, or brown and drain the beef in a skillet first, though the traditional Amish-style approach is to use the raw meat layered straight into the slow cooker. Leftovers reheat nicely in a skillet with a splash of water or extra tomato soup, and the flavors deepen by the next day.