Pour tomato soup over ground beef, coupled with 3 ingredients, into slow cooker for a weeknight bake that disappears faster than anything else

For a little extra garden flavor, you can add 1 teaspoon dried parsley or Italian seasoning to the tomato soup mixture before pouring it over the beef. If your family likes a bit of sweetness, stir 1 to 2 teaspoons of brown sugar into the soup to mimic old-fashioned tomato casseroles. You can swap the cheddar for Colby Jack or mozzarella, or use a blend to clean out the cheese drawer. Ground turkey or venison can stand in for the beef; just make sure you use a lean grind so the casserole doesn’t get greasy. To stretch the meal, add an extra cup of egg noodles and a splash more water, knowing it will be a bit thicker and more like a hearty hotdish. If you prefer a firmer casserole, let it sit on WARM for 15 to 20 minutes before serving so it sets up a bit. Leftovers reheat nicely in the microwave the next day; if they seem dry, just stir in a spoonful of tomato soup or a dollop of sour cream before warming.