My sister taught me this budget-friendly trick for feeding a crowd. It is creamy, savory, and keeps everyone full for hours.

This slow cooker Amish hamburger casserole is one of those budget-friendly tricks my sister and I have leaned on for years when the house is full and payday is still a few days off. It uses just five simple pantry ingredients, but it comes out creamy, savory, and stick-to-your-ribs satisfying—exactly the kind of food that keeps a crowd full for hours. The idea comes from the plain, practical casseroles you still see at church suppers and farm auctions across the rural Midwest: ground beef, wide egg noodles, and a cozy mix of tomato and mushroom soup that turns into a velvety orange sauce in the slow cooker. Nothing fancy, just honest comfort in a big pot.

Serve big spoonfuls of this casserole on warm plates with a simple side of buttered peas or green beans to brighten the meal. A crisp lettuce salad with a tangy dressing helps cut through the richness, and a basket of soft dinner rolls or slices of buttered white bread is perfect for mopping up the creamy tomato-mushroom sauce. For a real Midwestern-style spread, set out dill pickles and a jar of applesauce on the table—those little touches make it feel like a church potluck, even on an ordinary weeknight.

Servings: 8

1 1/2 pounds ground beef

In a large skillet over medium-high heat, cook the ground beef, breaking it into crumbles as it browns, until no pink remains and most of the moisture has cooked off. Drain off any excess grease so the casserole doesn’t become oily.

Lightly grease the inside of a large slow cooker (5 to 6 quarts) with a bit of butter or cooking spray to help prevent sticking and make cleanup easier.

In a mixing bowl, whisk together the condensed cream of mushroom soup, tomato sauce, and milk until smooth and evenly blended. The mixture will be a pale orange color—this will turn into the creamy, savory sauce as it cooks.

Spread the uncooked wide egg noodles evenly over the bottom of the slow cooker. Pour the browned, drained ground beef over the noodles and gently spread it out so it covers them in an even layer.

Pour the soup, tomato, and milk mixture over the beef and noodles, making sure to drizzle it across the entire surface so most of the noodles are moistened. Use the back of a spoon to gently press down any noodles that are sticking up so they’re mostly covered in sauce.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the noodles are tender and the sauce is thick, creamy, and slightly glossy. Avoid lifting the lid too often, especially in the first 2 hours, so the noodles can steam and soften properly.

Once the noodles are tender, give the casserole a gentle but thorough stir from the bottom up to mix the beef, noodles, and sauce together. The sauce should cling to the noodles and have a creamy, orange hue from the tomato and mushroom soup.

Taste and adjust seasoning if desired with a pinch of salt and black pepper, then let the casserole sit with the lid off for about 5 to 10 minutes to thicken slightly before serving. Spoon generous portions onto plates and serve hot while it’s still creamy and comforting.

For extra flavor without adding more ingredients, season the browning beef with a teaspoon of salt and a good shake of black pepper; if you have it on hand, a pinch of garlic powder or onion powder fits the Amish-style pantry and deepens the savory taste. You can swap the tomato sauce for a can of diced tomatoes (undrained) if you prefer a chunkier texture, though the finished dish will be a bit less smooth. If you like a richer casserole, use half-and-half in place of the milk, or stir in a small handful of shredded cheddar or Colby cheese during the last 10 minutes of cooking for a cheesier finish. To stretch the meal even further for a big crowd, add up to 4 more ounces of egg noodles and an extra 1/2 cup of milk, then cook toward the longer end of the time range, checking that the noodles are tender. For make-ahead convenience, you can brown the beef and mix the sauce the night before; store them in the refrigerator separately, then assemble in the slow cooker in the morning. Leftovers reheat well with a splash of milk stirred in to bring back the creamy texture.