My grandmother made this every week during hard times and we never complained once. The simplest pantry staples create something surprisingly delicious.

This slow cooker 3-ingredient poor man celery salt noodles recipe is the kind of thing my grandmother leaned on during hard times, when money was tight but she still wanted something warm and comforting on the table. It’s made from the simplest pantry staples—just egg noodles, butter, and celery salt—but somehow turns into a silky, savory bowl of noodles that feels like a hug. It’s not fancy at all, just honest, budget-friendly food you can throw in the slow cooker and let it do its thing while you handle everything else life is throwing at you.

Serve these buttery celery salt noodles straight from the slow cooker while they’re still soft and glossy. They’re perfect next to simple roasted or pan-fried chicken, pork chops, or even a couple of fried eggs if you’re really stretching the budget. A basic green salad or some steamed frozen veggies (peas, green beans, or mixed vegetables) round things out without much extra work. If you have it, a sprinkle of black pepper or a little grated Parmesan on top makes them feel just a bit more special without changing the humble spirit of the dish.

Servings: 4

12 oz wide egg noodles (dried, not frozen)

Lightly grease the inside of your slow cooker crock with a small swipe of butter or a bit of cooking spray to help keep the noodles from sticking too much.

Pour the dried egg noodles into the slow cooker in an even layer. If you’re using the optional water for a silkier texture, pour the hot water over the noodles, stirring gently so most of them are moistened. They don’t have to be fully submerged; they’ll soften as they steam and soak up the liquid.

Scatter the butter pieces evenly over the top of the noodles. This helps them melt down and coat everything more evenly as they cook.

Sprinkle 2 teaspoons of celery salt over the noodles and butter. You can always add more later, so start a little light if you’re unsure. Give everything a gentle stir to distribute the seasoning and butter without breaking the noodles.

Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 1/2 hours, or until the noodles are tender and most of the liquid (if using) is absorbed. Stir gently every 30 to 40 minutes if you’re home; this keeps the edges from drying out and helps the noodles cook evenly. If the noodles seem dry at any point, splash in a few tablespoons of hot water and stir.

When the noodles are soft and glossy and the butter has formed a light, silky coating, taste and adjust the seasoning. Add up to an additional 1 teaspoon of celery salt, a pinch at a time, until it tastes just right for your family.

Turn the slow cooker to WARM and let the noodles sit for 5 to 10 minutes. They’ll thicken up slightly and become extra silky as they rest. Serve straight from the crock, spooning up all those buttery, celery-scented noodles while they’re still warm and tender.

To keep the spirit of this recipe true to its roots, stick to three core ingredients for the main dish and treat any extras as optional little upgrades if your pantry allows. For extra creaminess, stir in 1/4 to 1/2 cup of milk or evaporated milk during the last 15 minutes of cooking; let it heat through with the lid on until slightly thickened. If your budget stretches to it, a handful of shredded cheese (cheddar, Colby, or whatever is on sale) melted in at the end can make this feel like a very simple, celery-scented mac and cheese. For kids who are picky about strong flavors, start with just 1 teaspoon of celery salt and add a small pinch of regular salt instead; then let adults sprinkle more celery salt on their own bowls. You can also stir in a cup of leftover cooked chicken or ham at the end for a bit of protein, or toss in a cup of thawed frozen peas or mixed vegetables during the last 20 minutes to make it more of a one-bowl meal. If you don’t have salted butter, use unsalted and add a pinch of regular salt along with the celery salt so the noodles don’t taste flat. Food safety tips: Keep the slow cooker covered as much as possible so the noodles cook evenly and stay at a safe temperature. Don’t leave the finished noodles on the WARM setting for more than 2 hours; after that, transfer leftovers to a shallow container, cool slightly, and refrigerate. Leftovers should be eaten within 3 to 4 days and reheated until steaming hot before serving. Avoid letting cooked noodles sit at room temperature for more than 2 hours total to reduce the risk of bacterial growth.