Dollop sour cream over raw diced ham, mixed with 2 extra ingredients, into slow cooker for a creamy spring supper that I crave week after week

This is my stripped-down, slow cooker take on a very old-fashioned Amish-style sour cream ham and noodles. It leans on just four ingredients and a hands-off method: you literally dollop sour cream over raw diced ham in the slow cooker, add two pantry staples, and let gentle heat turn everything into a creamy, salty-satisfying spring supper. It’s the kind of recipe I reach for on busy weekdays when I want something comforting and familiar, but I don’t want to fuss with a roux or a long list of ingredients.

Serve these creamy ham noodles straight from the slow cooker with something bright and crisp alongside to balance the richness: a simple green salad with a sharp vinaigrette, steamed or roasted asparagus, or buttered peas all work well. I like to finish each bowl with a grind of black pepper and a sprinkle of fresh parsley or chives if I have them on hand. A slice of crusty bread or soft dinner rolls will help mop up the extra sauce, and a light white wine or iced tea keeps the meal feeling easy and springlike.

Servings: 4

1 1/2 pounds raw ham steak or ham roast, diced into 1/2-inch cubes

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

Scatter the raw diced ham evenly over the bottom of the slow cooker. This creates a savory base and lets the ham juices mingle with the sauce as it cooks.

In a medium bowl, whisk together the sour cream, condensed cream of mushroom soup, water or broth, and black pepper (if using) until mostly smooth. It does not need to be perfectly lump-free; the heat of the slow cooker will relax the mixture.

Dollop the sour cream mixture over the ham in large spoonfuls, then gently spread it so most of the ham is coated but still somewhat visible. This mimics the rustic, layered style you see in traditional Amish casseroles and keeps the dish from feeling overly fussy.

Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, until the ham is heated through and the sauce is hot and bubbling around the edges.

Stir the ham and sauce together until everything is evenly combined. Taste a small spoonful and adjust seasoning if needed, keeping in mind that ham and condensed soup are both salty.

Add the uncooked egg noodles to the slow cooker, stirring them gently into the hot ham and sour cream mixture so they’re mostly submerged. If the mixture looks very thick or the noodles aren’t well coated, splash in an extra 1/4 cup of water or broth.

Cover again and cook on LOW for 25 to 35 minutes, stirring once halfway through, until the noodles are tender but not mushy. Slow cookers vary, so begin checking at the 20-minute mark to avoid overcooking.

Once the noodles are done, give everything a final stir. The sauce will look a bit loose while very hot but will thicken slightly as it stands for a few minutes.

Turn off the slow cooker and let the dish rest, covered, for 5 minutes. This brief rest helps the noodles finish absorbing flavor and gives the sauce a silky, clingy texture.

Spoon the creamy ham noodles into warm bowls and garnish with chopped parsley or chives, if you like. Serve immediately while hot.

For a lighter feel, you can swap half of the sour cream for plain Greek yogurt; add the yogurt in the last 30 to 40 minutes of cooking so it doesn’t separate. If you’re not a fan of cream of mushroom, use cream of chicken or cream of celery for a slightly different but still classic flavor. To stretch the dish and sneak in some vegetables, stir in 1 to 1 1/2 cups frozen peas, mixed vegetables, or small broccoli florets during the last 15 minutes of cooking, just long enough to heat through but keep their color. For a smokier profile, use smoked ham or add a few diced strips of cooked bacon along with the ham at the beginning. You can also change the noodle: medium egg noodles, rotini, or small shells all work; just keep an eye on timing, as thinner shapes cook faster. If you prefer a looser, more sauce-heavy bowl, add up to 3/4 cup total liquid instead of 1/2 cup. Finally, for a slightly more seasoned version that still keeps the ingredient list short, sprinkle in 1 teaspoon of dried parsley or a pinch of garlic powder with the sauce mixture before dolloping it over the ham.