Toss frozen potato rounds in the crock with 4 other pantry staples and watch your family come running when dinnertime hits.

This 5-ingredient slow cooker vintage tater tot bake is the kind of cozy, no-fuss supper that takes me right back to church potlucks and farm suppers in the Midwest. Instead of fussing with a casserole dish and the oven, we lean on the crock pot and a bag of frozen potato rounds—those coin-shaped cousins of tater tots. With just four other pantry staples, you toss everything right into the slow cooker, let it bubble away all afternoon, and the house starts to smell like the casseroles our mothers and grandmothers used to bring to every gathering. It’s simple, hearty, and exactly the sort of meal that makes the family drift into the kitchen right when dinnertime hits.

Spoon this tater tot bake into bowls and serve it with something crisp and fresh alongside, like a simple green salad or sliced cucumbers and tomatoes if it’s garden season. Buttered peas, green beans, or a bag of mixed vegetables warmed on the stovetop all feel right at home next to it. A pan of warm dinner rolls or buttered toast is perfect for soaking up the creamy sauce. For a little extra comfort, you can top each serving with a spoonful of sour cream, a sprinkle of chopped green onions, or even a dash of hot sauce for those who like a bit of kick.

Servings: 6

1 (32-ounce) bag frozen potato rounds (tater tot–style coins)

Brown the ground beef in a large skillet over medium heat, breaking it up with a spoon as it cooks, until no pink remains. Drain off any excess grease so the casserole doesn’t turn oily.

Spray the inside of your slow cooker lightly with nonstick cooking spray to help with cleanup. Use an oval slow cooker if you have one so the potato rounds can sit in a more even layer.

Arrange a single layer of frozen potato rounds across the bottom of the slow cooker insert, fitting them in snugly side by side. It’s fine if they touch; you just want an even layer as the base.

In a medium bowl, stir together the condensed cream of mushroom soup and condensed cream of chicken soup until smooth and well combined. This will make the creamy sauce that seeps down into the potatoes and beef as it cooks.

Scatter the browned and drained ground beef evenly over the layer of frozen potato rounds in the slow cooker, making sure the meat is spread from edge to edge.

Pour the mixed soups over the beef and potato rounds, spreading gently with the back of a spoon so the sauce covers most of the surface. Don’t worry if some potatoes peek through; they’ll steam and soften as it cooks.

Sprinkle the shredded cheddar cheese evenly over the top of the soup layer. This will melt into a golden, gooey blanket by the time the casserole is done.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2 to 3 hours, until the potato rounds are tender all the way through and the edges are bubbling. The potatoes will be soft and creamy on the bottom rather than crispy, more like an old-fashioned hot dish than oven-baked tots.

Once cooked, turn the slow cooker to WARM and let the casserole sit for 10 to 15 minutes with the lid slightly ajar to let some steam escape and allow it to thicken a bit before serving.

Scoop the tater tot bake into bowls or onto plates and serve hot, making sure each serving gets some of the potatoes, beef, sauce, and melted cheese.

You can swap the ground beef for ground turkey or cooked, crumbled breakfast sausage if that’s what you have on hand. If you prefer one flavor of soup, you can use two cans of the same kind instead of one cream of mushroom and one cream of chicken; cream of celery is another traditional Midwestern option. For a little color and extra vegetables, stir 1 to 2 cups of frozen mixed vegetables or peas into the browned meat before layering it over the potatoes. If your family likes more cheese, add an extra 1/2 cup on top during the last 30 minutes of cooking so it melts without getting greasy. To keep things safe, always cook the ground beef thoroughly before adding it to the slow cooker—never put raw ground meat directly in with the potatoes and soups. Make sure the casserole reaches a safe internal temperature of at least 165°F in the center before serving. If you’re cooking on LOW and lifting the lid to check doneness, put the lid back on promptly so the crock can maintain proper heat. Refrigerate leftovers within 2 hours in shallow containers, and reheat only what you plan to eat, bringing it back to steaming hot before serving.