Throw sliced kielbasa and egg noodles in the pot with soup, and get a creamy dinner so delicious it's total comfort food.

Out here in the country, there are days when the weather settles in gray and low, and all you want is something simple and hearty bubbling away while you go about your chores. This slow cooker kielbasa and noodles is one of those stick-to-your-ribs suppers that reminds me of the kind of food my mother put on the table after a long day in the fields. Kielbasa has deep roots in many Midwestern farm kitchens, thanks to the old Polish and German families who brought their sausage-making traditions with them. Over the years, dishes like this became weeknight staples: unfussy, comforting, and easy to stretch for a crowd. You might want to make this when you’re short on time, when the grandkids are underfoot, or when you just want dinner to quietly take care of itself while you live the rest of your day.

This dish is a meal in itself, but it plays very nicely with simple sides. A bowl of buttered peas or green beans balances the richness, and a crisp cabbage slaw or sliced cucumbers in vinegar adds a bit of brightness that wakes everything up. If you’ve got the oven going, a pan of roasted carrots or a tray of garlic-roasted broccoli fits right in. On the table, I like to set out a little crock of sauerkraut or pickles, too—those tangy bites are a nod to the old-country flavors that inspired this dish. And if you’re feeding a hungry bunch, a basket of warm dinner rolls or thick slices of buttered bread will help everyone clean their plates.

Servings: 4

1 pound kielbasa, sliced into 1/2-inch rounds

Slice the kielbasa into 1/2-inch rounds. If you like a little extra flavor, you can quickly brown the slices in a skillet over medium heat, but it’s not required.

In a slow cooker (4-quart or larger), whisk together the chicken broth and cream of mushroom soup until fairly smooth.

Stir the sliced kielbasa into the broth and soup mixture, making sure the pieces are mostly submerged.

Cover and cook on LOW for 3 to 4 hours, or on HIGH for about 2 hours, until the kielbasa is hot and the flavors have mingled.

About 30 to 40 minutes before serving, stir in the uncooked egg noodles, making sure they are pushed down into the liquid as much as possible. If the noodles are not mostly covered, add a splash more broth or water.

Cover and cook on HIGH for another 25 to 35 minutes, stirring once halfway through, until the noodles are tender but not mushy.

Give everything a good stir, taste, and adjust the seasoning with a little salt and pepper if needed. Let it sit, covered, for 5 to 10 minutes on the warm setting to thicken slightly before serving.

If your slow cooker supper needs to stretch a bit further, you can add a cup of frozen peas or mixed vegetables during the last 15 minutes of cooking; that’s how many of us in the Midwest quietly got more vegetables into our families. For a creamier dish, stir in a small splash of milk or cream at the end, or fold in a handful of shredded cheddar while it’s still hot. If you grew up with a sauerkraut-loving crowd, you can tuck in 1/2 to 1 cup of well-drained sauerkraut along with the kielbasa for a tangier, old-world flavor. Egg noodles are traditional, but any short, sturdy pasta—like rotini or penne—will do in a pinch; just keep an eye on the cooking time so they don’t over-soften. And if you like a little extra depth, brown the kielbasa in a skillet first to get those caramelized edges that add a whisper of smokiness to every bite.