Flag Day Feast: Just 4 simple ingredients. I throw this together when I want a completely effortless evening.

This 4-ingredient oven Flag Day feast is my go-to when I want something that feels special but takes almost no effort at all. It bakes up into a dense, savory, almost gelatinous casserole, full of umami from canned soup and meat, with a creamy speckled sour cream topping that looks a little festive in a glass dish. It’s very Midwestern in spirit—think potluck comfort food—perfect for busy weeknights, low-key holidays, or anytime you want to toss a few things together and let the oven do the work.

Serve this warm right out of the glass casserole dish with a simple green salad, steamed green beans, or a bag of frozen mixed veggies you’ve microwaved and buttered. Buttery toast, garlic bread, or dinner rolls are great for soaking up the creamy sauce. For a Flag Day or summer cookout, it pairs nicely with sliced tomatoes, corn on the cob, or a crisp coleslaw. A cold fruit salad or watermelon on the side keeps the plate feeling balanced and kid-friendly.

Servings: 6

1 1/2 pounds ground beef (80–90% lean)

Preheat your oven to 350°F (175°C). Set out a 9x13-inch glass casserole dish so it’s ready to go. You don’t need to grease it because the beef has enough fat to keep things from sticking.

In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon as it browns. Cook until there is no pink left, about 7–10 minutes. If there is a lot of grease in the pan, carefully spoon off most of it, leaving just a thin coating for flavor.

Pour the cooked ground beef into the glass casserole dish and spread it into an even layer, pressing it down lightly with the back of your spoon so it forms a dense base.

In a medium bowl, stir together the condensed cream of mushroom soup and sour cream until mostly smooth. It will be thick. Sprinkle in the dried Italian seasoning and stir again. The herbs will speckle the mixture with little green flecks, which is exactly what you want for that creamy speckled topping.

Spoon the creamy mixture over the ground beef in the casserole dish. Use the back of the spoon to gently spread it all the way to the edges, fully covering the meat in an even layer. It should look like a thick, pale blanket with specks of herbs throughout.

Place the casserole dish on the middle rack of the oven and bake, uncovered, for 30–35 minutes, or until the edges are bubbling, the top looks glossy and set, and the whole dish has thickened into a dense, spoonable bake.

Remove the dish from the oven and let it rest on the counter for 10–15 minutes before serving. This short rest helps everything firm up a bit so it slices or scoops out neatly while still staying creamy and rich.

Scoop into bowls or onto plates, making sure each serving gets plenty of the creamy speckled topping along with the beef base. Serve warm and enjoy your completely effortless Flag Day (or any day) feast.

You can tweak this simple base to fit your family’s tastes while still keeping it easy. For picky eaters, use plain dried parsley instead of Italian seasoning for a milder flavor and a gentler speckled look. If you like a little more color, swap one can of cream of mushroom soup for cream of chicken or cream of celery, or stir in a small handful of very finely chopped cooked mushrooms or onions (this would technically add more ingredients, so I usually only do that when I’m not sticking to the 4-ingredient rule). For a slightly lighter version, use leaner ground beef or ground turkey and light sour cream; just know it may be a touch less rich and dense. If you need it to be gluten-free, choose a gluten-free condensed soup and double-check your seasoning blend labels. To make it feel extra festive for a holiday table, sprinkle a tiny pinch of smoked paprika over the top before baking for a subtle reddish speckle, or add a light dusting of black pepper after it comes out of the oven. Food safety tips: Always cook ground beef to at least 160°F (71°C) and make sure there is no pink remaining before adding it to the casserole dish. Refrigerate leftovers within 2 hours of baking, store them in a covered container, and eat within 3–4 days. Reheat leftovers until they are steaming hot all the way through before serving. If you’re using low-fat sour cream, avoid boiling it hard or broiling the top, as that can cause the creamy layer to separate or curdle.