This Amish Swiss Cheese Noodles Slow Cooker recipe feels like a warm dish from Grandma’s church cookbook. It’s creamy, cheesy, and full of wide egg noodles wrapped in gooey Swiss cheese. My grandmother would bring a slow cooker of these noodles to family cookouts, and they always disappeared before the burgers were gone.
Serve these Amish Swiss cheese noodles right from the slow cooker with a big spoon so everyone can dig in while the cheese is hot and stretchy. They go great with grilled burgers, brats, or baked chicken, and a crisp salad or steamed veggies helps cut the richness. For a Midwest-style meal, add buttered corn, dinner rolls, and pickles. Leftovers warm up well in the microwave with a splash of milk to make the sauce creamy again.
A simple, cozy slow-cooker dish of wide egg noodles and melty Swiss cheese. Four easy ingredients make a creamy, comforting meal that’s perfect for family dinners, potlucks, or busy weeknights. Serve hot with sides like salad or corn, and reheat leftovers with a bit of milk for the same creamy texture.
Ingredients
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12 oz wide egg noodles
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4 cups shredded Swiss cheese (about 16 oz)
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3 cups whole milk
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1/2 cup salted butter, cut into pieces
Amish Swiss Cheese Noodles: Directions
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Lightly spray a 4- to 6-quart slow cooker with nonstick spray or rub a little butter inside so the noodles don’t stick.
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Put the uncooked wide egg noodles in the slow cooker and spread them into an even layer for even cooking.
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Scatter the butter pieces over the noodles so the butter can melt into the noodles as they cook.
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Sprinkle about 3 cups of the shredded Swiss cheese evenly over the noodles, saving 1 cup for later.
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Slowly pour the whole milk over the noodles and cheese so most noodles are moistened. Press down gently with the back of a spoon to help submerge the noodles without stirring much.
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Cover the slow cooker and cook on LOW for 2 to 2 1/2 hours, until the noodles are tender but not mushy and the milk and cheese look creamy.
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About halfway through cooking, gently stir from the bottom with a wooden spoon, then put the lid back on quickly.
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When the noodles are tender and the mixture looks creamy, sprinkle the remaining 1 cup of Swiss cheese on top. Cover and cook on LOW for another 10 to 15 minutes until the top cheese melts and becomes stretchy.
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Stir gently so the melted top cheese mixes into the noodles. The sauce should be glossy and the cheese should stretch a bit when you lift a spoonful.
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Taste and add salt only if needed (the butter and Swiss are usually salty enough). Switch the slow cooker to WARM to serve, stir now and then so the noodles don’t stick, and serve hot right from the slow cooker.