This little slow cooker casserole feels like it came straight off a church supper table in Amish country, but it only asks five ingredients of you and a few minutes of hands-on time. Raw ground beef goes right into the crock, then you pour tomato soup over the top, add just three more pantry staples, and let it putter away into a cozy, stick-to-your-ribs bake. It reminds me of the kind of thrifty, practical suppers farm wives used to lean on during harvest season: simple, filling, and guaranteed to disappear faster than anything else on a weeknight.
Spoon this casserole into shallow bowls or onto plates and serve it with buttered bread or warm dinner rolls to soak up the tomatoey juices. A simple side of green beans, a tossed salad, or steamed peas brightens the plate and balances the richness. It also goes nicely with coleslaw or sliced fresh cucumbers and onions in vinegar for that old-fashioned farmhouse feel. If you like, sprinkle a little extra shredded cheese on each serving right before it hits the table.
Slow Cooker Amish Country Tomato Beef Casserole
Servings: 6
Ingredients
2 pounds lean ground beef
2 (10.5-ounce) cans condensed tomato soup
2 cups uncooked wide egg noodles
1 cup sour cream
1 cup shredded mild cheddar cheese
Directions
Lightly grease a 5- to 6-quart slow cooker crock with a little butter or cooking spray so the casserole won’t stick.
Spread the raw ground beef evenly in the bottom of the slow cooker, breaking it up gently with your fingers or the back of a spoon into an even layer. Do not brown it first.
In a medium bowl, whisk the condensed tomato soup with 1 cup of water until smooth. This thins it just enough so it can seep down through the beef and noodles as it cooks.
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