This slow cooker 5-ingredient Amish-style sausage and noodle bake is exactly what I turn to on nights when I have no idea what to make but still want something comforting and hearty. It leans on a classic Midwestern pantry staple—cream of celery soup—poured right over sliced smoked sausage in the slow cooker, then rounded out with just three more simple ingredients. The result has the cozy, thrifty spirit of Amish casseroles: humble ingredients, minimal effort, and a rib-sticking, family-friendly meal that quietly takes care of dinner while you go about your day.
Serve this sausage and noodle bake straight from the slow cooker into warm bowls, topped with a little cracked black pepper and a sprinkle of fresh parsley if you have it. A simple green side—like a tossed salad, steamed green beans, or roasted broccoli—adds some freshness to balance the richness. Buttered bread, dinner rolls, or a slice of crusty farmhouse loaf are all perfect for swiping up the creamy sauce. If you enjoy pickles or a tangy coleslaw, their acidity pairs nicely with the smoky sausage and creamy noodles.
Slow Cooker Amish Sausage and Noodle BakeServings: 4
Ingredients
1 pound smoked sausage, sliced into 1/2-inch rounds
1 (10.5-ounce) can cream of celery soup
1 1/2 cups low-sodium chicken broth
2 cups uncooked wide egg noodles
1 cup frozen mixed vegetables (such as peas and carrots)
Directions
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin film of oil to help prevent sticking.
Scatter the sliced smoked sausage evenly over the bottom of the slow cooker, creating a single layer as much as possible.
In a medium bowl, whisk together the cream of celery soup and the chicken broth until smooth and pourable. This helps the soup distribute evenly and keeps the noodles from clumping later.
Pour the cream of celery soup mixture evenly over the sliced smoked sausage in the slow cooker, making sure all of the sausage is mostly submerged in the sauce.
Sprinkle the uncooked egg noodles over the top of the sausage and soup mixture in an even layer. Do not stir; keeping them on top helps them steam gently instead of turning mushy.
Scatter the frozen mixed vegetables over the noodles, again without stirring. They will thaw and cook as the mixture heats, adding color and a little sweetness.
Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for about 1 1/2 to 2 hours, until the noodles are tender but not falling apart and the sausage is heated through.
Once the noodles are tender, gently fold everything together with a large spoon to coat the noodles and vegetables in the creamy sauce and distribute the sausage throughout.
Taste and adjust seasoning if desired with a little salt and black pepper, keeping in mind that smoked sausage and canned soup are already seasoned.
Serve the sausage and noodle bake hot straight from the slow cooker. If the mixture seems thicker than you like, you can stir in a splash of warm chicken broth or milk to loosen it just before serving.
Variations & Tips
For a slightly richer version, stir in 1/2 cup of shredded cheddar or Colby Jack cheese right at the end of cooking until melted and creamy. If you prefer a bit more texture, swap the frozen mixed vegetables for frozen green beans or broccoli florets, keeping the same measurement. To lean more into traditional Amish flavors, use plain peas and add 1/2 teaspoon of dried parsley and a pinch of dried thyme to the soup and broth mixture before pouring it over the sausage. For extra smokiness, choose a heavily smoked kielbasa or andouille sausage; for a milder dish, use turkey smoked sausage. If you need to stretch the recipe to feed more people, add up to 1 additional cup of broth and another 1/2 cup of noodles, then keep an eye on the cooking time so the noodles don’t overcook. You can also assemble everything in the slow cooker insert the night before, cover, and refrigerate; in the morning, set the insert into the base and cook on LOW, adding 30 to 45 minutes to account for the chilled start. Finally, if you’re cooking gluten-free, use a gluten-free smoked sausage and a gluten-free condensed cream of celery soup, and substitute gluten-free short pasta for the egg noodles, checking for doneness a bit earlier since different brands cook at different rates.
