Put raw lean ground beef in the glass casserole dish and 4 simple pantry staples give you a meal so delicious your family will be begging for more.

This 5-ingredient oven beef is the kind of weeknight recipe I lean on when the day has gotten away from me but I still want something comforting and homemade. You start with raw lean ground beef right in a glass casserole dish, then rely on four true pantry staples—dried onion, tomato sauce, basic seasoning, and shredded cheese from the fridge—to transform it into a hearty, saucy bake. It’s loosely inspired by the Midwest-style casseroles I grew up with: simple, economical, and designed to feed a hungry family without a lot of fuss or extra dishes.

Serve generous scoops of the baked beef over hot buttered egg noodles, rice, or mashed potatoes to soak up the tomatoey juices. A simple green salad with a tangy vinaigrette or some steamed green beans balances the richness nicely. Garlic toast or a warm baguette is great for mopping up the sauce. If you’re feeding a crowd, put everything on the table family-style so people can build their own plates—beef, starch, and plenty of vegetables on the side.

Servings: 4

1 1/2 pounds lean ground beef (90% lean or higher)

Preheat your oven to 375°F (190°C). Lightly grease a 2-quart glass casserole dish if it tends to stick, or leave it ungreased if your dish is naturally nonstick.

Crumble the raw lean ground beef evenly into the bottom of the glass casserole dish, breaking it up with your fingers or a spoon so it forms a loose, even layer. Avoid packing it down; a bit of texture helps it cook evenly and absorb flavor.

Sprinkle the dried minced onion evenly over the surface of the beef. This will hydrate and soften in the oven, giving you that slow-cooked onion flavor without the extra chopping or sautéing.

Season the beef and onion layer evenly with the kosher salt and black pepper, making sure to reach the edges of the dish so every bite is well seasoned.

Pour the tomato sauce over the seasoned beef, tilting the dish or using the back of a spoon to gently spread it so it covers most of the surface. You don’t need a thick layer—just enough to lightly blanket the beef and keep it moist as it bakes.

Cover the glass casserole dish tightly with foil to trap in steam and help the beef cook through without drying out. Place the covered dish on the middle rack of the preheated oven.

Bake for 25 minutes, then carefully remove the dish from the oven and peel back the foil away from you to avoid the hot steam. Use a spoon or spatula to gently break up and stir the beef in the dish, mixing it with the tomato sauce and onions. This helps any thicker clumps finish cooking evenly.

Return the dish to the oven, still covered, and bake for another 10 to 15 minutes, or until the beef is fully cooked through. The mixture should be bubbling around the edges, and the beef should be no longer pink. If you have an instant-read thermometer, the beef should reach at least 160°F (71°C) in the center.

Remove the foil, gently stir again to redistribute the sauce and juices, then sprinkle the shredded cheddar cheese evenly over the hot beef mixture.

Return the uncovered dish to the oven and bake for 5 to 8 minutes, just until the cheese is melted and lightly bubbly. If you like a bit of browning on top, you can switch the oven to broil for 1 to 2 minutes, watching closely so the cheese doesn’t burn.

Let the casserole rest for about 5 minutes before serving. This brief rest allows the juices to settle slightly so the beef mixture is saucy but not watery when you spoon it over noodles, rice, or potatoes.

You can tweak this basic oven beef in several directions without losing its 5-ingredient simplicity. For a slightly sweeter, more kid-friendly version, use a tomato sauce that includes basil or a hint of sugar, or stir in a teaspoon of Worcestershire sauce if that’s a staple in your pantry. If you prefer a bit of heat, swap half of the black pepper for crushed red pepper flakes. Any good melting cheese works here—Monterey Jack, Colby, mozzarella, or a blend—so use what you already have. To stretch the dish further, stir in 1/2 cup of quick-cooking oats or dry breadcrumbs right into the raw beef in the dish before baking; they’ll absorb juices and make the mixture a bit more structured, almost like a loose meatloaf. You can also fold in a drained can of diced tomatoes in place of some of the tomato sauce for more texture, as long as you keep the total liquid amount similar. Food safety tips: Always start with fresh, cold ground beef and keep it refrigerated until you’re ready to assemble the dish. Because the beef goes into the glass casserole dish raw, it’s important to bake it long enough that the internal temperature reaches at least 160°F (71°C); use an instant-read thermometer if you’re unsure. When you stir the partially cooked beef midway through baking, handle the hot dish with oven mitts and keep your face away from the steam. Any utensils or plates that touch the raw beef should not be reused for serving unless they’ve been thoroughly washed in hot, soapy water. Refrigerate leftovers within 2 hours of baking, and reheat them until steaming hot before eating.