Pour tomato soup over ground beef, coupled with 3 ingredients, into slow cooker for a weeknight bake that disappears faster than anything else

This little slow cooker casserole feels like it came straight off a church supper table in Amish country, but it only asks five ingredients of you and a few minutes of hands-on time. Raw ground beef goes right into the crock, then you pour tomato soup over the top, add just three more pantry staples, and let it putter away into a cozy, stick-to-your-ribs bake. It reminds me of the kind of thrifty, practical suppers farm wives used to lean on during harvest season: simple, filling, and guaranteed to disappear faster than anything else on a weeknight.

Spoon this casserole into shallow bowls or onto plates and serve it with buttered bread or warm dinner rolls to soak up the tomatoey juices. A simple side of green beans, a tossed salad, or steamed peas brightens the plate and balances the richness. It also goes nicely with coleslaw or sliced fresh cucumbers and onions in vinegar for that old-fashioned farmhouse feel. If you like, sprinkle a little extra shredded cheese on each serving right before it hits the table.

2 pounds lean ground beef
2 (10.5-ounce) cans condensed tomato soup
2 cups uncooked wide egg noodles
1 cup sour cream
1 cup shredded mild cheddar cheese