My aunt makes this every Easter and there are never leftovers. A comforting classic with just 4 ingredients.

This slow cooker 4-ingredient ham and noodle casserole is the kind of comforting classic that shows up at every Midwestern holiday table, especially Easter. My aunt has made a version of this for years as a way to use up leftover ham, and there are truly never leftovers of the casserole itself. It’s built on four familiar ingredients—ham, egg noodles, cream of mushroom soup, and cheddar cheese—so it’s budget-friendly, easy to shop for, and straightforward enough for even a busy weeknight. The slow cooker keeps the noodles tender and the ham juicy while everything bakes together into a creamy, cheesy tangle of noodles with golden melted cheddar on top.

Serve this casserole straight from the slow cooker while it’s still bubbling and steamy. A crisp green salad with a tangy vinaigrette or simple steamed green beans balances the richness nicely. Warm dinner rolls or crusty bread are great for catching the extra sauce. For Easter or other holidays, pair it with roasted asparagus, glazed carrots, or a bright fruit salad. It also reheats well for lunch the next day alongside a simple side of sliced cucumbers or pickles to cut through the creaminess.

Servings: 6

12 oz wide egg noodles (uncooked, curly style)

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin film of neutral oil to help prevent sticking.

In a large bowl, stir together the condensed cream of mushroom soup and 1 1/2 cups of the shredded cheddar cheese until well combined. The mixture will be thick; this will become your creamy sauce in the slow cooker.

Add the diced ham to the soup and cheese mixture and fold gently until the ham is evenly coated.

Spread half of the uncooked egg noodles in an even layer on the bottom of the prepared slow cooker. They will look a bit crowded; that’s fine.

Spoon half of the ham and sauce mixture over the noodles, spreading it out as evenly as possible so most of the noodles are lightly coated.

Add the remaining egg noodles in an even layer, then top with the rest of the ham and sauce mixture, again spreading to cover the noodles as much as you can.

Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 hours, or until the noodles are tender but not mushy and the sauce is hot and bubbly. Avoid lifting the lid during the first 2 hours so the noodles cook evenly in the trapped steam.

Once the noodles are tender, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the casserole.

Cover again and cook on LOW for an additional 10 to 15 minutes, just until the cheese on top is fully melted and looks glossy and gooey.

Turn the slow cooker to WARM. Gently fluff the casserole with a large spoon or tongs to loosen the noodles slightly without breaking them. Serve hot straight from the slow cooker, making sure each portion has plenty of ham, noodles, and melted cheese on top.

For a slightly lighter flavor, you can substitute one can of cream of mushroom soup with cream of chicken or cream of celery; the process stays exactly the same. If you prefer a stronger cheesy note, use extra-sharp cheddar or a mix of cheddar and Monterey Jack, keeping the total amount at 2 cups so you still stay within the 4-ingredient framework. To avoid overcooked noodles, resist the temptation to cook on HIGH; LOW heat gives you that tender, fluffy noodle texture you see in classic church-basement casseroles. If your slow cooker runs hot, start checking for doneness around the 2-hour mark. This recipe is also a smart way to use leftover holiday ham—spiral-sliced, baked, or smoked all work, as long as you dice it into small cubes so it heats through evenly. For a slightly richer finish, stir in a splash of milk or a spoonful of sour cream right before adding the final layer of cheese, but know that this technically adds a fifth ingredient. Leftovers reheat best in the microwave with a tablespoon of water sprinkled over the top and the dish loosely covered, which helps revive the creamy sauce and keeps the noodles from drying out.