My uncle grew up in Pennsylvania and shared this incredibly comforting dinner. Just 4 ingredients for the perfect savory bite

A small pinch of black pepper or a splash of apple cider vinegar stirred in at the end gives a gentle tang that many Pennsylvania Dutch cooks enjoy. For a creamier version, you can stir in 1/4 to 1/3 cup of sour cream or a few tablespoons of heavy cream after the noodles are tender, but add this off heat so it doesn’t curdle.

Food safety tips: Keep the bologna refrigerated until you are ready to cut it, and use a clean cutting board and knife. Do not leave cooked bologna and noodles at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers. Reheat leftovers gently on the stovetop or in the microwave until steaming hot, adding a splash of broth or water if the noodles have absorbed too much sauce. Always make sure your slow cooker is set fully to LOW or HIGH while cooking; do not use the “warm” setting for the main cook time.