Amish Sour Cream Noodles (Slow Cooker)

This rich and comforting slow-cooker dish features tender egg noodles in a creamy sour cream and cottage cheese sauce, finished with melted cheddar. It’s perfect as a main dish or a hearty side.

Ingredients

• 12 oz (340 g) wide egg noodles
• 1 lb (450 g) ground beef (optional, for a heartier meal)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (10.5 oz/300 g) can cream of mushroom or cream of chicken soup
• 1 cup (240 g) sour cream
• 1 cup (225 g) small-curd cottage cheese
• 1½ cups (170 g) shredded cheddar cheese, divided
• ½ cup (120 ml) beef or chicken broth
• 2 tbsp butter, melted
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp paprika (optional)
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Cook the Noodles
   • Cook the egg noodles in salted boiling water until just al dente (about 2 minutes less than the package directions).
   • Drain and toss with the melted butter to prevent sticking.
2. Cook the Beef (Optional)
   • Brown the ground beef with the chopped onion over medium heat until no longer pink.
   • Add the garlic and cook for 30 seconds.
   • Drain any excess fat.
3. Make the Creamy Sauce
   • In a large bowl, combine the cream soup, sour cream, cottage cheese, 1 cup of the shredded cheddar, broth, garlic powder, onion powder, black pepper, and paprika.
4. Assemble
   • Lightly grease the slow cooker.
   • Add the noodles and cooked beef (if using).
   • Pour the sauce over the top and gently stir to coat everything evenly.
5. Cook
   • Cover and cook on Low for 2–3 hours or High for 1–1½ hours, just until heated through.
   • Avoid overcooking, as the noodles can become too soft.
6. Finish
   • Sprinkle the remaining ½ cup cheddar cheese over the top during the last 10–15 minutes of cooking.
   • Cover until the cheese melts.
   • Garnish with fresh parsley before serving.

Optional Add-Ins

• Sautéed mushrooms
• Cooked bacon crumbles
• Diced ham
• Frozen peas (stir in during the last 30 minutes)
• Sliced green onions
• Crushed buttery crackers sprinkled on top before serving

Serving Suggestions

• Green beans or steamed broccoli
• Garden salad
• Roasted carrots
• Garlic bread or dinner rolls

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently with a splash of milk if needed.

Yield: 6–8 servings.