My aunt brings this to every summer potluck and the dish always comes back empty. Fresh garden flavors meet old-fashioned comfort in the best way.

Every summer, when the church basement fills up with folding tables and the men start hauling in coolers from the back of their pickups, my sister’s girls always ask the same thing: “Did Aunt Georgia bring the scallion cream noodles?” This slow cooker version is my easy, five-ingredient take on an old Amish-style cream noodle dish that showed up at every quilting bee and threshing supper when I was young. Fresh garden scallions meet a silky, old-fashioned cream sauce and tender egg noodles, and somehow that little bit of green makes the whole pot feel like it came straight from the garden to the potluck table. It’s humble, comforting, and the crock stays scraped clean every single time.

These noodles are rich and soothing, so I like to set them beside bright, crisp sides: sliced garden tomatoes with a sprinkle of salt, a simple cucumber and onion salad, or a big bowl of coleslaw. At potlucks, they sit nicely next to grilled brats, fried chicken, or ham sandwiches on soft buns. A basket of warm dinner rolls or buttered bread lets folks mop up every bit of the creamy sauce, and a light fruit salad or watermelon wedges make a refreshing finish after a helping (or two) of these scallion cream noodles.

Servings: 8

16 oz wide egg noodles (dried)

Lightly grease the inside of a large slow cooker (5–6 quarts) with a little oil or cooking spray to help keep the noodles from sticking.

Pour the chicken broth and heavy cream into the slow cooker. Add the kosher salt and about 1 1/2 cups of the sliced scallions, reserving the remaining 1/2 cup for garnish. Stir gently to combine.

Add the dried egg noodles to the slow cooker, pressing them down lightly so most of the noodles are touching the liquid. It’s fine if a few ends stick up; they will soften as they cook.

Cover the slow cooker and cook on LOW for 1 1/2 to 2 hours, stirring gently every 30 minutes if you are able, until the noodles are tender but not mushy and the sauce has thickened into a silky cream. If the mixture seems too thick at any point, you can stir in a splash of extra broth or hot water.

Once the noodles are tender, taste and adjust seasoning with a bit more salt if needed. The sauce will continue to thicken slightly as it stands, so aim for just a bit looser than you want for serving.

Turn the slow cooker to WARM. Sprinkle the remaining sliced scallions over the top for a fresh, bright green contrast against the creamy noodles.

Serve the scallion cream noodles straight from the slow cooker, giving the pot a gentle stir before each ladleful so everyone gets plenty of silky sauce and scallions.

For a little extra richness, you can stir in 2 tablespoons of unsalted butter at the end until melted and glossy. If you prefer a lighter dish, substitute half-and-half for part of the heavy cream, understanding the sauce will be a bit thinner. To make it vegetarian, use vegetable broth instead of chicken broth; the flavor will be milder but still comforting. A handful of fresh herbs from the garden—such as chopped parsley or chives—can be added with the final scallions for even more fresh flavor. If you’d like more protein for a full meal, fold in 2 cups of cooked, shredded chicken or diced ham during the last 15 minutes of cooking so it warms through without drying out. Food safety tips: Keep the noodles on the WARM setting once they’re done and avoid letting the slow cooker sit in the “off” position at room temperature for more than 2 hours to prevent bacterial growth. If you add cooked meat, be sure it was previously cooked to a safe internal temperature (165°F for chicken) and cooled properly. Refrigerate leftovers within 2 hours in shallow containers, and reheat gently on the stove or in the microwave until steaming hot, adding a splash of broth or cream to loosen the sauce if it has thickened in the fridge.