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.
Pour the tomato soup mixture evenly over the raw ground beef in the slow cooker, letting it completely cover the meat. This is the foundation of the casserole’s sauce.
Sprinkle the uncooked egg noodles evenly over the tomato-covered beef layer. Gently press them down with the back of a spoon so they settle slightly into the sauce.
In a small bowl, stir together the sour cream and half of the shredded cheddar cheese until well combined. Dollop this mixture over the noodles in several spoonfuls, then gently spread it into a loose, uneven layer. It doesn’t have to be perfect; it will melt and settle as it cooks.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the ground beef is cooked through, the noodles are tender, and the casserole is bubbly around the edges. Avoid lifting the lid too often so the noodles cook evenly.
Once the casserole is done, sprinkle the remaining shredded cheddar cheese evenly over the top. Cover again and let it sit on LOW or WARM for about 10 minutes, just until the cheese melts.
Stir gently from the edges toward the center to lightly mix the layers without completely breaking them up. Taste and add salt and black pepper if you like, then serve hot straight from the slow cooker.

 

Variations & Tips
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.