Dump canned corn over ground beef, along with 3 ingredients, into slow cooker for a hearty meal that’s my default when I don't know what to make

This is the kind of slow cooker supper I lean on when the day runs away from me and I’m standing in the kitchen at 4:30 with no plan. It’s a simple, 5-ingredient Amish-style beef and corn casserole: you just crumble raw ground beef into the slow cooker, dump canned corn right over the top, add three more pantry staples, and let it putter away. Dishes like this grew out of farm kitchens where folks needed hearty, stick-to-your-ribs meals that didn’t demand much fuss, just what was on hand in the pantry and freezer. It’s humble, filling, and tastes like the kind of food you’d find on a church basement potluck table in the Midwest.

Spoon this beef and corn casserole into bowls or over mashed potatoes for a real farmhouse-style plate. It’s also good over buttered egg noodles or plain white rice, where the juices can soak in. Add a side of green beans, coleslaw, or a simple lettuce salad to brighten things up, and pass some crusty bread or warm dinner rolls to mop up the sauce. Leftovers reheat nicely for lunch the next day, and you can tuck them into a tortilla with a little cheese for an easy second meal.

Servings: 6

2 pounds ground beef (80–85% lean)

Set a 5- to 6-quart slow cooker on the counter and remove the lid. No need to preheat.

Crumble the raw ground beef evenly into the bottom of the slow cooker, breaking it up with clean hands or a spoon so it covers the bottom in a loose, even layer.

Sprinkle the dry onion soup mix evenly over the raw ground beef, letting it season the meat all over.

Open the cans of corn, drain well, and dump the canned corn over the seasoned ground beef in the slow cooker, spreading it into an even layer with a spoon.

In a small bowl, stir together the condensed cream of mushroom soup and 1/2 cup of the shredded cheddar cheese until fairly smooth. (It doesn’t have to be perfect.)

Spoon the soup and cheese mixture over the corn layer, spreading gently so it mostly covers the top. It will thin out as it cooks.

Cover the slow cooker with the lid and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the beef is cooked through and no longer pink and the mixture is hot and bubbly around the edges.

Near the end of the cooking time, gently stir down through the layers to combine the beef, corn, and sauce, breaking up any larger clumps of meat. Smooth the top again.

Sprinkle the remaining 1/2 cup shredded cheddar cheese over the surface, cover, and let cook on LOW or WARM for another 10–15 minutes, just until the cheese melts.

Taste and adjust seasoning if needed, adding a pinch of salt or black pepper to your liking. Serve hot, scooped straight from the slow cooker.

For a little extra color and sweetness, you can swap one can of whole kernel corn for a can of mixed vegetables or add a cup of frozen peas and carrots on top of the corn before spreading on the soup mixture. If you prefer a creamier casserole, stir in an extra half can of condensed soup or a splash of milk when you mix the soup and cheese. Ground turkey or pork can stand in for the beef, though the flavor will be a bit lighter; if you do that, add a small pinch of extra salt and maybe a dash of garlic powder for depth. To stretch the dish for more people, stir in 1–2 cups of cooked rice or cooked egg noodles during the last 30 minutes of cooking so they can soak up the juices without turning mushy. You can also change the character of the casserole by using cream of chicken or cream of celery soup instead of mushroom, or by topping each serving with a spoonful of sour cream and a sprinkle of chopped fresh parsley or green onion for a fresher finish.