Dump canned corn over raw diced pork, along with 3 other ingredients, into slow cooker for a comforting dinner that's my default when I don't know what to make

This is the kind of supper I lean on when the day’s gotten away from me and I still want something warm and comforting on the table. It reminds me of the church basement potlucks I grew up with in the rural Midwest—simple, creamy casseroles and noodle dishes that stretched a pound of meat and a few pantry staples into a meal for a crowd. Here, we let the slow cooker do all the work: you dump canned sweet corn right over raw diced pork, add just three more ingredients, and walk away. By suppertime, you’ve got tender pork, sweet corn, and cozy noodles in a creamy broth that tastes like it came straight from an Amish farmhouse kitchen.

I like to ladle these creamy pork and corn noodles into wide, shallow bowls so the broth can soak into the noodles. A simple side of buttered green beans or peas, or even just sliced tomatoes with a sprinkle of salt, keeps with that old-fashioned farmhouse feel. Warm dinner rolls or thick slices of buttered bread are perfect for sopping up the sauce. If you want to round it out further, serve with a crisp lettuce salad dressed lightly with vinegar and oil to balance the richness of the noodles.

Servings: 6

1 1/2 pounds boneless pork (shoulder or loin), trimmed and cut into 1-inch dice

Place the diced raw pork in the bottom of a 5- to 6-quart slow cooker, spreading it into an even layer so it cooks evenly.

Open the cans of sweet corn and pour them, liquid and all, directly over the pork in the slow cooker. The corn should mostly cover the meat—this is the cozy base of the dish.

In a separate bowl or large measuring cup, whisk together the chicken broth and the cream of chicken soup until fairly smooth. It doesn’t have to be perfect, just well combined so the soup loosens into the broth.

Pour the broth and soup mixture evenly over the pork and corn in the slow cooker. Do not stir; leaving the layers helps the pork stay nestled and tender as it cooks.

Cover the slow cooker and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the pork is very tender and easy to shred with a fork.

About 30–40 minutes before serving, give the contents of the slow cooker a good stir to break up the pork into bite-size pieces and mix in the corn and broth.

Add the dry egg noodles to the slow cooker, pressing them gently down into the liquid so they’re mostly submerged. If the noodles aren’t covered, you can add a splash more broth or water, 1/4 cup at a time, just until they are mostly under the surface.

Cover again and cook on HIGH for 20–30 minutes, stirring once halfway through, until the noodles are tender but not mushy. The sauce will thicken as the noodles absorb the broth.

Taste and adjust seasoning if you like with a pinch of salt and pepper at the table, then serve the pork and corn noodles hot, spooned into bowls with plenty of the creamy broth.

For a richer, more old-fashioned flavor, stir in 2–3 tablespoons of butter right after the noodles finish cooking; it gives the sauce a silky feel and a taste that reminds me of my mother’s Sunday suppers. If you prefer a creamier, thicker dish, you can add up to 1/2 cup of sour cream or a splash of heavy cream at the very end, off the heat, and stir until smooth. To lighten things up a bit, use pork loin instead of shoulder and choose a reduced-fat cream of chicken soup. You can also swap in cream of mushroom or cream of celery soup for a slightly different flavor that still feels very Midwestern. If you’d like more vegetables, add a cup of frozen peas or mixed vegetables during the last 10–15 minutes of cooking so they stay bright and don’t turn to mush. For those who enjoy a little extra seasoning, a teaspoon of dried parsley or thyme stirred in with the broth and soup mixture adds gentle herbal notes without straying far from the traditional taste. Leftovers reheat well on the stovetop over low heat; add a splash of broth or water to loosen the noodles as they warm.