Game Day Gold: Just 5 ingredients. I dump everything in, give it a stir, and by kickoff, it’s the rich, creamy dish everyone gathers around. The bowl is always scraped clean by halftime.

This slow cooker cheesy hashbrown casserole is one of those dishes that feels like it’s been on every church basement buffet and family reunion table since the dawn of Tupperware. It’s the kind of comforting, no-fuss food that Midwestern potlucks are famous for—shredded potatoes, plenty of cheese, and a creamy sauce that bubbles away while you go about your day. I first started making a version of this when my kids were in 4-H and we needed something warm and filling to plug into the outlet at the county fair kitchen. Over the years, I pared it down to five simple ingredients so it’s easy to remember and even easier to pull together on a busy morning. You might want to make this when you’re feeding a crowd for brunch, bringing a dish to a neighbor, or just looking for a hands-off supper that tastes like it’s been loved over a stove all afternoon—without you actually standing there.

This casserole is as versatile as an old cast-iron skillet. For breakfast, I like to serve it alongside scrambled or fried eggs, a plate of crisp bacon or breakfast sausage, and a bowl of fresh fruit if I’ve got it. For supper, it pairs beautifully with simple roasted or grilled meats—think meatloaf, baked ham, or a pan-fried pork chop—with a green vegetable like steamed broccoli or a crisp lettuce salad to balance the richness. It also sits nicely on a holiday table with turkey or prime rib, right in between the green bean casserole and the rolls. A jar of homemade pickles or some tangy coleslaw on the side will cut through the creaminess and make the whole plate feel complete.

Servings: 8

1 (32-ounce) bag frozen shredded hash brown potatoes, thawed

Prepare the slow cooker by lightly greasing the inside with butter or nonstick spray to help prevent sticking.

In a large mixing bowl, combine the thawed shredded hash browns, 1 1/2 cups of the shredded cheddar cheese, the condensed cream of chicken soup, sour cream, and melted butter.

Stir the mixture gently but thoroughly until all of the potatoes are evenly coated and the ingredients are well blended.

Spoon the potato mixture into the prepared slow cooker, spreading it into an even layer and smoothing the top with the back of a spoon.

Cover and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the potatoes are tender and the edges are bubbling.

During the last 15–20 minutes of cooking, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the casserole, then cover again so the cheese can melt.

Once the cheese is melted and the casserole is hot and creamy throughout, turn the slow cooker to WARM and let it sit for about 10 minutes to set slightly before serving. Spoon into bowls or onto plates and serve hot.