Slow Cooker Amish-Style Beef and Noodles
If you’re craving classic comfort food, this Slow Cooker Amish-Style Beef and Noodles is the ultimate cozy dinner. Made with store-bought beef broth, tender shredded beef, cream of mushroom soup, and wide egg noodles, this easy crockpot recipe transforms simple pantry ingredients into a rich, creamy, stick-to-your-ribs meal.
Perfect for busy weeknights, cold weather, or when you need a no-fuss slow cooker dinner, this hearty beef and noodles recipe tastes like it simmered all day but requires minimal prep.
Why You’ll Love This Slow Cooker Beef and Noodles:
Easy dump-and-go crockpot recipe
Made with simple pantry staples
Family-friendly comfort food
Perfect for meal prep and leftovers
Budget-friendly dinner for 6
This Amish-style beef and noodles is ideal for workdays when you want a warm, hearty dinner waiting for you.
Ingredients:
12 oz wide egg noodles, uncooked
3 cups low-sodium beef broth
1 lb cooked beef roast or stew meat, shredded or cubed
1 (10.5 oz) can cream of mushroom soup
1 (1 oz) packet onion soup mix
1/2 cup sour cream
1/2 tsp black pepper
Directions:
Lightly grease a 5–6 quart slow cooker with nonstick spray.
Spread the dry egg noodles evenly on the bottom.
Evenly layer the cooked shredded beef over the noodles.
In a bowl, whisk together cream of mushroom soup, onion soup mix, sour cream, black pepper, and 1 cup of beef broth until smooth.
Pour the creamy mixture over the beef and noodles.
Slowly pour the remaining 2 cups of beef broth on top, pressing the noodles down gently so they are mostly submerged.
Cover and cook on LOW for 3–4 hours, until noodles are tender and sauce is thick and creamy.
Stir gently, adjust seasoning, and let sit covered for 5–10 minutes before serving.
Serve hot and enjoy this classic Amish comfort food dinner.
Serving Suggestions:
This creamy beef and noodles pairs perfectly with:
Steamed green beans
Buttered peas
Roasted carrots
A crisp side salad
Creamy mashed potatoes
Crusty bread for soaking up the sauce
A sprinkle of fresh parsley or cracked black pepper adds a cozy finishing touch.
Variations & Expert Tips:
Use leftover pot roast or chuck roast for deeper flavor.
Swap cream of mushroom with cream of beef or cream of celery.
For a looser, more brothy texture, add ½–1 extra cup beef broth.
Stir in frozen peas and carrots during the last 30 minutes for added veggies.
For a lighter version, use light sour cream and low-sodium soup.
When reheating, add a splash of broth or milk to loosen the sauce.
Storage & Meal Prep:
Store leftovers in an airtight container up to 4 days.
Reheat gently on the stovetop or microwave.
This recipe is great for make-ahead meals and reheats beautifully.
