Slow Cooker Amish Country Tomato Beef Casserole

This Slow Cooker Amish Country Tomato Beef 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.

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

Prep: Lightly grease a 5- to 6-quart slow cooker crock with a little butter or cooking spray so the casserole won’t stick.
Layer Beef: 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.