Slow Cooker Amish-Style Hamburger Noodle Bake

Slow Cooker Amish-Style Hamburger Noodle Bake

This slow cooker hamburger noodle bake is the ultimate easy comfort-food dinner for busy weeknights. With just five main ingredients, dry elbow macaroni, ground beef, beef broth, cream of mushroom soup, and cheddar cheese, you can create a creamy, hearty casserole without standing over the stove.

Inspired by old-fashioned Amish-style hamburger casserole, this recipe combines tender pasta, savory ground beef, and a rich, cheesy sauce in one slow cooker. Simply layer the ingredients, cover, and let the slow cooker do most of the work.

Why You’ll Love This Hamburger Noodle Bake

• Only 5 ingredients: Simple pantry staples keep the shopping list short.
• Easy slow cooker dinner: Minimal hands-on preparation makes it ideal for busy days.
• Hearty and filling: Ground beef and macaroni make this a satisfying family meal.
• Creamy and cheesy: Cream of mushroom soup and cheddar create a rich, comforting sauce.
• Budget-friendly: Affordable ingredients make this an economical dinner option.
• Family-friendly: The familiar combination of beef, noodles, and cheese is easy to enjoy.
• Great for leftovers: Portions can be refrigerated and reheated for convenient lunches.

Ingredients

• 12 oz dry elbow macaroni, about 3 cups
• 1½ lb ground beef, 80–90% lean
• 3 cups beef broth
• 2 cans (10.5 oz each) condensed cream of mushroom soup
• 2 cups shredded cheddar cheese, divided

How to Make Slow Cooker Hamburger Noodle Bake

1. Lightly spray a 5- to 6-quart slow cooker with nonstick cooking spray.
2. Add the dry elbow macaroni to the bottom of the slow cooker and spread it into an even layer.
3. Whisk together the beef broth and condensed cream of mushroom soup until well combined.
4. Pour the soup mixture evenly over the macaroni, making sure the pasta is mostly covered with liquid.
5. Sprinkle 1 cup of shredded cheddar cheese over the macaroni.
6. Crumble the raw, thawed ground beef into small pieces and distribute it evenly over the top. Avoid pressing the beef into a solid layer.
7. Cover and cook on HIGH for 2½–3 hours or LOW for 4–5 hours, until the beef reaches 160°F (71°C) and the macaroni is tender.
8. Gently stir the cooked beef, pasta, sauce, and melted cheese together until creamy and evenly combined.
9. Sprinkle the remaining cheddar cheese over the top. Cover and cook on HIGH for another 10–15 minutes, until the cheese melts.
10. Turn the slow cooker to WARM and let the casserole rest for 5–10 minutes before serving.

Easy Variations

For extra flavor, add 1 teaspoon garlic powder and 1 teaspoon onion powder to the broth and soup mixture.

For a different creamy flavor, substitute cream of chicken or cream of celery soup for the cream of mushroom soup.

You can also replace some of the cheddar with Colby Jack or mozzarella for a softer, extra-melty cheese topping.

Want to add vegetables? Stir in 1 to 1½ cups frozen peas, carrots, or mixed vegetables during the final 30 minutes of cooking.

For extra tang and creaminess, stir in ½ cup sour cream after combining the cooked beef and noodles, just before adding the final cheese layer.

What to Serve With Hamburger Noodle Bake

This creamy ground beef casserole is hearty enough to serve on its own, but a simple vegetable side makes a great addition. Try it with:

• Steamed green beans
• Roasted broccoli
• Simple green salad
• Glazed carrots
• Garlic bread
• Buttered dinner rolls

Storage and Food Safety

Use fully thawed ground beef rather than frozen beef when making this slow cooker recipe. Cook until the beef reaches an internal temperature of 160°F (71°C).

Refrigerate leftovers within 2 hours. When reheating, add a small splash of broth or milk to loosen the creamy sauce and restore its texture.