Amish Egg Noodle Beef Casserole Slow Cooker

Amish Egg Noodle Beef Casserole Slow Cooker. This slow cooker 6-ingredient Amish-style egg noodle beef casserole is the kind of weeknight supper that feels like it came from a church basement potluck: humble, hearty, and gone in a flash.

This slow cooker 6-ingredient Amish-style egg noodle beef casserole is like a warm, cozy meal from a community dinner. It is simple and filling. You put raw beef into the slow cooker, pour a few pantry ingredients on top, and add dry egg noodles. As it cooks, the noodles soak up the tasty juices and make a creamy, comforting dish that everyone will eat quickly.

A simple, cozy slow-cooker dinner with beef, egg noodles, and creamy mushroom soup. Six pantry-friendly ingredients go into the pot, then cook low and slow until tender. It’s perfect for busy nights—serve with a crisp salad or steamed veggies and warm bread to soak up the rich sauce.

Amish Egg Noodle Beef Casserole Slow Cooker

Servings: 6

Ingredients

• 2 pounds beef tips or stew beef, cut into 1- to 1 1/2-inch pieces

• 12 ounces wide dry egg noodles

• 2 (10.5-ounce) cans condensed cream of mushroom soup

• 2 cups beef broth (low sodium preferred)

• 1 (1-ounce) packet dry onion soup mix

• 1 cup sour cream (full-fat or light)

Amish Egg Noodle Beef Casserole: Directions

1. Lightly spray the inside of a 5- to 6-quart slow cooker with cooking spray to stop sticking and make cleaning easy.

2. Put the raw beef tips in an even layer on the bottom of the slow cooker. It is okay if the pieces touch, but avoid big clumps so they cook well.

3. In a medium bowl, whisk together the cream of mushroom soup, beef broth, and dry onion soup mix until mostly smooth. This makes the savory liquid that flavors the noodles.

4. Pour the soup and broth mix over the beef so most of the meat is covered.

5. Dump the dry egg noodles over the top in an even layer. Gently press them down so they touch the liquid, but do not stir. Keeping them on top helps them steam and not turn mushy.

6. Put the lid on and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours. Try not to open the lid during the first half of cooking so the noodles can steam and cook evenly.

7. About 30 minutes before serving, check the casserole. The beef should be tender and the noodles mostly cooked but a little firm. Stir everything gently from the bottom to the top to mix the beef, noodles, and sauce.

8. Stir in the sour cream until it is mixed in and the sauce is creamy. If the casserole seems too thick, add a little warm beef broth or hot water to loosen it.

9. Cover and cook on LOW or keep on WARM for another 15 to 20 minutes so the noodles finish softening and the dish heats through.

10. Taste and add a pinch of salt or a little black pepper if you want. Serve hot right from the slow cooker.