My aunt passed down this layered dinner recipe. Just 4 ingredients to make this depression-era classic

This slow cooker 4-ingredient shipwreck casserole is one of those hand-me-down, stick-to-your-ribs dinners my aunt taught me to make, the kind her own mother leaned on during the Depression. Everything is layered right in the crock—no precooking, no fancy steps—just simple pantry staples doing their thing. As it cooks, the potatoes soften, the beef browns up in the sauce, and the beans and tomato soup melt together into a thick, cozy glaze. It’s the kind of humble, budget-friendly meal that fills the house with good smells and brings everyone to the table without a fuss.

Serve this casserole straight from the slow cooker with a big spoon so everyone can see the layers of beef, potatoes, and beans. It’s lovely with a simple green salad or steamed green beans to add some freshness. A slice of buttered bread, cornbread, or dinner rolls is perfect for soaking up the tomatoey sauce. If your crew likes toppings, set out a little shredded cheese or sour cream at the table so folks can dress up their own bowls.

Servings: 6

1 1/2 pounds lean ground beef, raw and crumbled

Lightly grease the inside of a 5- to 6-quart slow cooker with a bit of oil or nonstick spray to help prevent sticking.

Spread half of the raw, crumbled ground beef evenly over the bottom of the slow cooker, breaking it up so it forms a loose, even layer.

Arrange half of the sliced yellow potatoes over the beef in an even layer, overlapping the slices slightly so they cover the beef.

Sprinkle 1 can of the drained kidney beans evenly over the potatoes.

Spoon 1 can of condensed tomato soup over the beans, spreading it gently with the back of a spoon so it covers the layer as best as possible. It’s fine if it doesn’t look perfect; it will settle as it cooks.

Repeat the layers: add the remaining raw ground beef, then the rest of the sliced potatoes, then the second can of beans, and finally the second can of tomato soup on top.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the potatoes are very tender and the beef is cooked through. You should see distinct layers with a thick, tomatoey glaze bubbling around the edges.

Once cooked, tilt the lid slightly and let the casserole sit for about 10 to 15 minutes before serving. This helps the layers set a bit and thickens the sauce so it spoons out nicely while still showing the beef, potatoes, and beans.

Taste a little of the sauce and, if you like, add a pinch of salt and pepper at the table. Scoop into bowls, making sure each serving has some of the beef, potatoes, beans, and plenty of the tomato soup glaze.

Because this recipe comes from leaner times, it’s meant to work with what you have on hand. You can swap the kidney beans for pinto or black beans if that’s what’s in your pantry, though kidney beans give that classic look and texture. If your family likes things a bit saucier, stir 1/4 to 1/2 cup of water into the tomato soup before layering to loosen it slightly; for a thicker, more stew-like result, keep the soup as is. For picky eaters, peel the potatoes (if you usually leave the skins on) and slice them extra thin so they almost melt into the sauce—kids tend to notice them less that way. You can also serve mild toppings on the side, like shredded cheddar or a spoonful of sour cream, so everyone can customize their bowl without changing the base recipe. If you need to stretch the meal, add one extra potato and a splash of water to the soup, or serve the casserole over rice to make it go further. Leftovers reheat well in the microwave; if they seem too thick the next day, just stir in a tablespoon or two of water while warming to bring back that cozy, tomatoey glaze.