My grandma used to make this growing up and it disappears fast every single time. The best part is it only needs 3 ingredients.

This oven baked 3-ingredient Amish beef and onion bake is the kind of simple, stick-to-your-ribs comfort food I grew up with in the Midwest. My grandma used to make this on busy weeknights and it disappeared fast every single time. The beauty of this dish is how a few humble ingredients—ground beef, sweet onions, and a can of condensed soup—melt together into something that tastes like it took all afternoon. It’s baked low and slow so the onions turn soft and caramelized around the edges, the beef browns up in little craggy bits, and the whole casserole smells like home.

Serve this beef and onion bake hot right out of the oven with buttery mashed potatoes, egg noodles, or over white rice so all those savory juices have something to soak into. A simple green vegetable like steamed green beans, a tossed salad, or roasted carrots helps balance the richness. If you’re feeding kids, warm dinner rolls or buttered toast on the side are always a hit for scooping. Leftovers reheat well in a skillet or the microwave and make an easy next-day lunch tucked into a warm bun like a loose meat sandwich.

Servings: 4

1 1/2 pounds ground beef (80–85% lean)

Preheat your oven to 350°F (175°C). Lightly grease a medium baking dish (about 2-quart size or an 8x8-inch casserole) so the beef and onions don’t stick.

Spread the thinly sliced sweet onions evenly over the bottom of the baking dish. This will create a bed of onions that softens and caramelizes as it bakes.

Crumble the raw ground beef evenly over the layer of onions, breaking it up with your fingers into small chunks so it browns nicely and cooks through evenly.

Spoon the condensed cream of mushroom soup over the top of the beef. Use the back of the spoon to gently spread it into an even layer, but don’t stir it in; it will melt down as it bakes and create a savory gravy around the beef and onions.

Cover the baking dish tightly with foil and place it on the middle rack of the preheated oven. Bake covered for 30 minutes to let the beef start cooking through and the onions begin to soften.

After 30 minutes, carefully remove the foil (watch for steam). Return the uncovered dish to the oven and continue baking for another 25–35 minutes, or until the beef is fully cooked, the top has browned in spots, and the onions are very tender and caramelized around the edges. You should see bubbling juices and some golden color on top.

Remove the casserole from the oven and let it rest for about 5–10 minutes. This short rest helps the juices settle so you get a nice, saucy beef and onion mixture instead of everything running thin on the plate.

Taste a bit of the beef and onions; if you like, you can add a pinch of salt and black pepper at the table, but many families enjoy it just as-is. Serve warm, spooned over mashed potatoes, noodles, or rice.

For picky eaters, you can chop the onions more finely instead of slicing them; they’ll almost melt into the sauce and be less noticeable while still giving that sweet flavor. If your family doesn’t care for cream of mushroom, you can swap in condensed cream of chicken or cream of celery soup and keep the recipe at three ingredients. For a little extra texture, uncover the dish for the last 10 minutes and switch the oven to broil, watching closely, to get deeper browning on top. If you need to stretch the meal, serve it over extra mashed potatoes or noodles rather than increasing ingredients. To prep ahead, assemble the casserole up to the point of baking, cover, and refrigerate up to 24 hours; add 5–10 minutes to the covered bake time if it goes into the oven cold. Leftovers can be cooled, refrigerated for up to 3 days, and reheated gently; they’re wonderful tucked into hamburger buns or served over toast for an easy open-faced sandwich.