Toss canned tuna in the slow cooker and 3 other everyday items to create a meal so incredible, your family will be begging for more.

This 4-ingredient slow cooker tuna casserole is my stripped-down, weeknight version of the classic Midwestern pantry bake. Instead of fussing with a roux or turning on the oven, you simply layer canned tuna with a creamy soup base, pasta, and cheese right in the slow cooker. It’s the kind of practical, everyday recipe that turns a few humble staples into something cozy and satisfying—exactly the sort of dish that disappears fast and gets requested again and again.

Serve this tuna casserole straight from the slow cooker with a bright, crunchy side to balance the creaminess—think a simple green salad with a tangy vinaigrette, sliced cucumbers and tomatoes, or steamed green beans with lemon. Warm dinner rolls or buttered toast soldiers are great for scooping up the sauce. If you enjoy a bit of heat or acidity, pass hot sauce, crushed red pepper, or a squeeze of fresh lemon at the table to let everyone customize their bowl.

Servings: 4

3 (5-ounce) cans tuna in water, drained well

Lightly grease the inside of a small slow cooker (about 3 to 4 quarts) with cooking spray or a thin film of oil to help prevent sticking.

Drain the canned tuna very well, pressing gently with the lid to remove excess liquid. Scatter the drained tuna evenly over the bottom of the slow cooker so it forms a loose, even layer. This should look like a close-up top-down shot of tuna covering the base of the cooker.

Sprinkle the uncooked pasta evenly over the tuna layer, letting some pieces fall into the gaps so everything is loosely distributed.

In a medium bowl, stir together the condensed cream of mushroom soup with 1 1/2 cups of water until smooth. (Using the soup can as a rough measure works fine.) Pour this mixture evenly over the pasta and tuna, nudging with a spoon so the liquid seeps down and the pasta is mostly submerged.

Sprinkle 1 cup of the shredded cheddar cheese over the top. Reserve the remaining 1/2 cup of cheese for finishing.

Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 1/2 hours, or until the pasta is tender and most of the liquid is absorbed into a creamy sauce. Avoid opening the lid during the first 2 hours so the heat stays consistent.

Once the pasta is tender, remove the lid and gently stir from the bottom up, breaking up the tuna layer so it combines with the pasta, soup, and melted cheese. If the mixture seems too thick, you can splash in a tablespoon or two of hot water to loosen it.

Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top. Cover again and cook on LOW for another 5 to 10 minutes, just until the cheese melts into a bubbly, gooey layer.

Taste and season with salt and freshly ground black pepper if desired, then serve the casserole hot directly from the slow cooker.

For a bit more flavor without adding extra ingredients, use tuna packed in oil (drained) for a richer, more pronounced tuna taste, or choose a sharp cheddar instead of mild for a stronger cheesy note. You can swap cream of mushroom soup for cream of celery or cream of chicken if that’s what you keep on hand; each will shift the flavor slightly but still keep the 4-ingredient simplicity. If you prefer softer pasta, lean toward the longer end of the cooking time; for firmer pasta, start checking a piece at about 2 1/2 hours. To stretch the recipe, serve it over steamed rice or with extra vegetables on the side. Food safety tips: Always drain canned tuna thoroughly and keep it refrigerated until you’re ready to add it to the slow cooker. Use a slow cooker that’s at least 3 quarts so the mixture heats evenly, and cook on LOW as directed—do not use the WARM setting for cooking. Leftovers should be cooled quickly, then stored in a covered container in the refrigerator and eaten within 2 to 3 days; reheat until steaming hot before serving.