Dump raw ground beef in the glass casserole dish and 4 other ingredients to get a meal so delicious your husband will be begging for more.

This is the kind of no-fuss oven supper I leaned on when the kids were little and money was tight, but I still wanted something hot and hearty on the table. You simply press raw ground beef right into a glass casserole dish, scatter on a few colorful vegetables, and let the oven do the rest. It’s very much in the spirit of old Midwestern ‘dump-and-bake’ casseroles our mothers and grandmothers made—simple pantry ingredients, one pan, and a meal so comforting your husband will be scraping the dish and asking if there’s any more.

Serve this oven beef casserole with a green salad or some steamed green beans to brighten the plate, and a basket of warm dinner rolls or buttered toast to soak up the savory juices. A side of applesauce or pickled beets brings that old-fashioned Midwestern touch. It’s also lovely over a scoop of mashed potatoes or buttered egg noodles if you want to stretch it a bit further for a hungry crowd.

Servings: 4-6

2 pounds lean ground beef

Preheat your oven to 375°F (190°C). Have a 9x13-inch glass casserole dish ready; no need to grease it.

Crumble the raw ground beef evenly into the bottom of the glass casserole dish, pressing it gently with your fingers or the back of a spoon to form an even layer that covers the whole bottom. It should look like a flat, even blanket of beef.

Sprinkle the mixed vegetables evenly over the raw ground beef. You want a light, colorful layer across the top so every bite gets a few vegetables.

In a small bowl, stir the condensed cream of mushroom soup with 1/4 cup of water just to loosen it slightly, then spoon it over the vegetables. Use the back of the spoon to spread it into a thin, even layer that mostly covers the vegetables.

Sprinkle the dry seasoned stuffing mix evenly over the top of the soup layer. Do not prepare the stuffing; it goes on dry so it can soak up the flavorful juices as everything bakes.

Cover the casserole dish tightly with foil and bake in the preheated oven for 30 minutes. This helps the beef cook through and the stuffing start to soften.

After 30 minutes, carefully remove the foil and check that the beef is browning around the edges and the stuffing is beginning to crisp on top.

Sprinkle the shredded cheddar cheese evenly over the top of the hot casserole. Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese is melted and bubbly, the stuffing is golden, and the beef is cooked through with no pink remaining in the center.

Remove the casserole from the oven and let it rest for 5–10 minutes so the layers can settle and the juices thicken slightly. Scoop into generous squares and serve warm right from the glass dish.

For a more old-fashioned flavor, use cream of celery or cream of chicken soup in place of the cream of mushroom. If you prefer more vegetables, increase the mixed vegetables to 1 1/2 cups, or use a mix of diced bell peppers and onions for extra color and sweetness. You can swap the cheddar for Colby Jack or mozzarella if that’s what you have on hand. For a little zip, sprinkle a teaspoon of Worcestershire sauce over the raw beef before adding the vegetables, or dust the top with black pepper and a pinch of garlic powder. If you’d like it a bit saucier, stir an extra 2–3 tablespoons of water into the soup before spreading. To make ahead, assemble the casserole up through adding the stuffing, cover, and refrigerate up to 12 hours; when ready to bake, let it sit on the counter while the oven preheats, then bake as directed, adding a few extra minutes if needed. Leftovers reheat well in the oven, covered with foil, or in the microwave, and can be tucked into buns the next day for quick, sloppy-joe-style sandwiches.