This slow cooker Amish 3-ingredient buttery noodle bake is the kind of humble, comforting dish you’ll often find at Midwest church potlucks and family gatherings. There’s no single official Amish noodle recipe, but this approach reflects traditional Amish and Mennonite cooking—simple ingredients, gentle flavors, and practical preparation. Everything goes into the slow cooker, and a few hours later you’re rewarded with tender egg noodles coated in a rich, buttery sauce. It’s perfect for busy nights and also works as a flexible base if you enjoy customizing simple recipes.
Slow Cooker Amish 3-Ingredient Buttery Noodle Bake
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Wide egg noodles, uncooked | 12 oz (about 6 cups) |
| Unsalted butter, melted | 1 cup (2 sticks / 226 g) |
| Low-sodium chicken broth (or vegetable broth) | 4 cups |
Instructions
- Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray to prevent sticking.
- Add the uncooked egg noodles to the slow cooker, spreading them out evenly.
- In a bowl or large measuring cup, whisk together the melted butter and chicken broth. Pour the mixture evenly over the noodles, gently pressing them down so most are covered.
- Cover and cook on LOW for 2–3 hours, stirring once halfway through if possible. The noodles are ready when they’re tender and the liquid has turned into a glossy, buttery sauce.
- Turn off the slow cooker and let the noodles rest for 5–10 minutes to thicken slightly. If they seem too loose, leave the lid off briefly. If they’re too thick, stir in a splash of hot broth or water.
- Gently fluff the noodles with a fork, taste, and season with salt and pepper if desired. Serve warm as a side dish or a simple main.
Variations & Tips
This minimalist recipe is easy to adapt. For extra creaminess, replace 1–1 1/2 cups of broth with half-and-half or evaporated milk, adding it during the final 30–45 minutes to avoid curdling. Keep it vegetarian by using vegetable broth, and optionally finish with grated cheese. For added protein, stir in 1–2 cups of cooked shredded chicken, ham, or roast during the last 30 minutes. Fresh herbs like parsley, chives, or dill brighten the dish just before serving. For a casserole-style finish, transfer to a baking dish, top with buttered crumbs, and bake at 375°F (190°C) for 10–15 minutes until lightly crisp.
