One-Pot Cozy: I love this because it’s hearty, hands-off, and perfect for cold-weeknight cravings.

Out here in the country, a slow cooker beef and rice casserole is the kind of dish that quietly does you a favor. It bubbles away all afternoon while you’re out tending to the day, then greets you at suppertime like an old friend. This sort of recipe grew up alongside busy farm kitchens and church potlucks across the Midwest—simple ingredients, nothing fancy, but it fills the house with that cozy, onion-and-beef aroma that makes everyone wander into the kitchen asking when we’re eating. Ground beef, rice, tomatoes, and a few pantry staples come together into something that tastes like it took all day, even though the slow cooker did most of the work. It’s the kind of casserole you make when the weather turns cool, when you’ve got a lot on your mind and you just want dinner to be dependable, hearty, and familiar.

This slow cooker beef and rice casserole is a full meal in its own right, but it really shines when you surround it with a few simple sides. A crisp green salad with a tangy dressing balances the richness nicely, and a pan of buttered corn or green beans—fresh, frozen, or home-canned—feels right at home alongside it. Warm dinner rolls or a loaf of crusty bread are perfect for scooping up the saucy bits from the bottom of the bowl. If you like, add a little bowl of dill pickles or pickled beets on the table, just like we used to do at Sunday suppers, to cut through the heartiness with a bright, briny bite.

Servings: 6

1 1/2 pounds ground beef (80–85% lean)

1 (10.5-ounce) can condensed cream of mushroom soup

1/2 teaspoon black pepper

1–2 tablespoons cooking oil (if needed for browning the beef)

In a large skillet over medium heat, brown the ground beef, breaking it up with a spoon as it cooks. If your beef is very lean, add a little oil to keep it from sticking.

When the beef is about halfway browned, add the chopped onion and cook until the onion is soft and translucent, 4–5 minutes. Stir in the minced garlic and cook 1 more minute, just until fragrant.

Drain off any excess grease from the skillet, then season the beef mixture with salt, pepper, Italian seasoning, and paprika (if using). Stir in the Worcestershire sauce, if you like.

Lightly grease the inside of a 4- to 6-quart slow cooker. Add the uncooked, rinsed rice to the bottom of the slow cooker and spread it into an even layer.

Pour the diced tomatoes (with their juices), condensed cream of mushroom soup, condensed tomato soup, and beef broth into the slow cooker. Stir gently to combine the liquids and rice.

Add the cooked beef and onion mixture to the slow cooker. If you’re using frozen mixed vegetables, sprinkle them in now. Stir everything together until the rice, meat, vegetables, and sauces are evenly mixed.

Cover the slow cooker with the lid and cook on LOW for 4–5 hours, or on HIGH for about 2–3 hours, until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid too often so the rice cooks evenly.

Once the rice is cooked and the casserole is thick and bubbling, taste and adjust the seasoning with more salt and pepper if needed.

If you’re using cheese, sprinkle the shredded cheddar over the top of the hot casserole, cover the slow cooker again, and let it sit for about 10 minutes on WARM or LOW until the cheese melts.

Give the casserole a gentle stir if you like it all mixed together, or scoop it out in big, cheesy spoonfuls. Serve hot.

You can nudge this casserole in a lot of different directions without losing its homey character. For a more old-fashioned, almost stuffed-pepper flavor, add 1 chopped green bell pepper to the skillet with the onion and use diced tomatoes with green chiles for a little kick. If your family prefers a creamier casserole, swap the cream of mushroom soup for cream of chicken or cream of celery, or stir in an extra half cup of sour cream right before serving (with the slow cooker on WARM). To make it more of a vegetable-heavy supper, bump the frozen mixed vegetables up to 2 cups or add sliced mushrooms and extra carrots. You can also use brown rice instead of white, but it will take longer—plan on 6–7 hours on LOW and add an extra 1/2 cup broth to keep things moist. For a cheesier, more casserole-style top, scatter a mix of cheddar and mozzarella over the finished dish and let it melt, then sprinkle with a little parsley for color. If you’re cooking for a smaller household, this recipe reheats well; just add a splash of broth or water when warming leftovers so the rice doesn’t dry out. And if you like a bit of smoky depth, a few slices of crumbled cooked bacon or a handful of diced smoked sausage stirred in with the beef turn this into the sort of stick-to-your-ribs dish that carries you right through a cold Midwestern evening.