Pour uncooked rice-shaped pasta in the slow cooker and 3 other ingredients to get a meal so delicious your friends will be begging for more.

This four-ingredient slow cooker orzo bake is my stripped-down, weeknight-friendly answer to those cozy Midwestern casserole cravings. Instead of fussing with a roux or precooking pasta, you simply scatter uncooked rice-shaped orzo straight into the bottom of the slow cooker, pour in three pantry-friendly ingredients, and let gentle heat do the work. The result is a creamy, almost risotto-like dish that feels like a cross between a church-potluck hot dish and a no-stir baked pasta—comforting, budget-conscious, and surprisingly elegant for how little effort it takes.

Serve this orzo bake in warm bowls with a crisp green salad dressed in a sharp vinaigrette to balance the richness, and add a side of roasted or steamed vegetables—broccoli, green beans, or carrots all work well. A basket of crusty bread or garlic toast is perfect for scooping up the creamy orzo from the bottom of the bowl. If you like a little brightness, finish each serving with a squeeze of lemon juice or a sprinkle of fresh parsley or chives. For a heartier spread, pair it with simple roasted chicken or grilled sausages and a light, fruity white wine or sparkling water with citrus.

Servings: 4

2 cups uncooked rice-shaped orzo pasta

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.

Scatter the uncooked rice-shaped orzo pasta evenly over the bottom of the slow cooker in a single, fairly level layer. This helps it cook evenly and matches the classic baked-casserole texture.

In a medium bowl, whisk together the chicken broth and condensed cream of mushroom soup until mostly smooth. A few small lumps are fine; they will dissolve as the mixture heats.

Pour the broth-and-soup mixture evenly over the dry orzo in the slow cooker, making sure all of the pasta is moistened. Gently press down any orzo that is floating so everything is submerged in liquid.

Sprinkle 3/4 cup of the shredded cheddar cheese evenly over the top of the liquid. Reserve the remaining 1/4 cup cheese for finishing.

Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, or until the orzo is tender and most of the liquid has been absorbed. Avoid lifting the lid during the first 90 minutes, as heat loss can significantly lengthen the cooking time.

Once the orzo is tender and the mixture looks creamy and thick, give everything a gentle stir from the bottom up to redistribute the sauce and cheese. If it seems too loose, cover and cook on LOW for an additional 10 to 15 minutes; if it seems too thick, stir in a splash of hot broth or water.

Sprinkle the remaining 1/4 cup shredded cheddar cheese over the top. Cover and let sit on the WARM setting (or with the heat turned off but covered) for 5 to 10 minutes, just until the cheese melts into a soft layer on top.

Taste and adjust seasoning if needed with a pinch of salt and freshly ground black pepper (optional, not counted among the four core ingredients), then serve the orzo bake hot, scooping down to the bottom so each portion includes the creamy pasta and melted cheese.

To keep the spirit of a four-ingredient, poor man’s bake, treat any add-ins as optional embellishments rather than part of the base recipe. For extra protein, stir in 1 to 2 cups of cooked, shredded chicken, diced ham, or browned ground beef during the final 20 to 30 minutes of cooking so it warms through without drying out. If you prefer a vegetarian version, use vegetable broth and swap the cream of mushroom for cream of celery or cream of potato; you can also fold in a cup of thawed frozen peas or mixed vegetables at the end for color and nutrition. For a more pronounced cheese flavor, substitute half of the cheddar with shredded Monterey Jack, Colby, or a sharp white cheddar, or finish the dish with a sprinkle of grated Parmesan when serving. If you like a bit of crunch, transfer the finished orzo to a baking dish, top with buttered breadcrumbs or crushed crackers and a little extra cheese, and run it under the broiler for a few minutes until golden. To avoid mushy pasta, err on the shorter side of the cook time the first time you make it, then adjust upward in 10-minute increments based on how hot your particular slow cooker runs.