My nana made this every week to stretch a dollar. Just 4 ingredients for a hearty dinner that feels like a warm hug.

This slow cooker 4-ingredient hamburger potato casserole is one of those humble, stick-to-your-ribs dinners that feels like a warm hug at the end of a long day. It’s inspired by the way my nana cooked when money was tight but bellies still needed to be full—simple pantry staples, stretched just enough to feed a hungry family. Layers of thinly sliced potatoes, seasoned ground beef, and a creamy mushroom sauce all melt together under a bubbly blanket of cheese. It’s the kind of meal you can toss in the slow cooker in the morning and come home to a house that smells like comfort.

Serve this casserole straight from the slow cooker with something fresh and simple on the side to balance the richness—steamed green beans, a tossed salad, or even just sliced cucumbers and carrot sticks. Warm dinner rolls, biscuits, or buttered toast are great for soaking up the creamy sauce. If you want to stretch the meal a little further, spoon the casserole over buttered egg noodles or white rice. A jar of pickles or a quick coleslaw also adds a nice crunch alongside this cozy, old-fashioned dish.

1 1/2 pounds ground beef

Lightly grease the inside of a 5- to 6-quart slow cooker with nonstick spray or a little butter so the potatoes don’t stick.

In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it is browned and no longer pink, about 6–8 minutes. Drain off any excess grease so the casserole isn’t too oily. Season the meat with salt and pepper if using.

While the beef cooks, peel the russet potatoes and slice them into thin rounds, about 1/8- to 1/4-inch thick. The thinner they are, the more tender they’ll get in the slow cooker.

In a medium bowl, stir the condensed cream of mushroom soup with 1/2 cup of water until smooth. This helps the sauce spread and soak into the potatoes as it cooks.

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