When we first moved into our little Midwestern neighborhood, our next-door neighbor showed up at the door with a warm slow cooker full of this creamy ham and noodle bake. The kids went back for seconds before I even sat down, and I immediately begged her for the recipe. It turned out to be one of those wonderfully simple, old-fashioned Amish-style comfort dishes that relies on just a few pantry ingredients and a slow cooker. Now it’s our go-to weeknight dinner for busy school nights, church nights, and anytime I want something cozy that practically cooks itself.
This slow cooker ham noodle bake is plenty hearty on its own, but I like to round it out with something fresh and crunchy. A simple green salad with a light vinaigrette or a bowl of steamed green beans or peas balances all the creamy, cheesy goodness. Warm dinner rolls or buttered toast soldiers are great for scooping up the extra sauce. For a little color on the table, add sliced apples or grapes on the side—my kids love mixing bites of sweet fruit with the salty ham.
Slow Cooker Amish Ham Noodle BakeServings: 6
Ingredients
12 oz wide egg noodles
3 cups cooked ham, cut into small cubes
2 cans (10.5 oz each) condensed cream of chicken soup
2 cups shredded cheddar cheese, divided
1 1/2 cups whole milk
Directions
Spray the inside of a 5- to 6-quart slow cooker lightly with nonstick cooking spray to help with easy cleanup.
In a large bowl, whisk together the condensed cream of chicken soup and the milk until smooth and well combined. This will be your creamy sauce base.
Add the cubed ham and 1 cup of the shredded cheddar cheese to the sauce and stir to evenly distribute the ham and cheese.
Add the uncooked wide egg noodles to the slow cooker. Pour the ham and sauce mixture over the noodles and gently stir everything together until the noodles are mostly coated and tucked into the sauce.
Smooth the top, then sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the surface.
Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 hours, or until the noodles are tender but not mushy and the edges are bubbling. Avoid lifting the lid during the first 2 hours so the noodles cook evenly.
Once the noodles are tender, give the casserole a gentle stir to pull some of the melted cheese down into the noodles while leaving some cheese on top. If it seems a little thick, you can stir in a splash more milk to loosen it.
Turn the slow cooker to WARM and let the bake sit, covered, for 10–15 minutes before serving so it can thicken slightly and the flavors meld. Serve straight from the slow cooker with a big spoon, making sure each serving gets plenty of ham, noodles, and cheesy sauce.
Variations & Tips
For picky eaters, you can use mild cheddar or a blend of cheddar and mozzarella for a softer, stretchier cheese flavor. If your family prefers a milder sauce, swap one can of cream of chicken soup for cream of mushroom or cream of celery. To sneak in some veggies, stir in 1–2 cups of frozen peas and carrots or mixed vegetables during the last 30–45 minutes of cooking so they heat through but don’t get mushy. For a smokier flavor, use leftover smoked ham or stir in a small handful of crumbled cooked bacon with the ham. If you like a little crunch, top each serving with crushed butter crackers or toasted breadcrumbs just before eating instead of putting them in the slow cooker, which would make them soggy. You can also lighten things up a bit by using 2% milk and a reduced-fat condensed soup, understanding the sauce may be slightly less rich. Food safety tips: Always start with fully cooked ham that has been refrigerated properly; do not leave ham at room temperature for more than 2 hours. If using leftover holiday ham, make sure it hasn’t been sitting out on the counter. Keep the slow cooker covered during cooking so it maintains a safe temperature. Once cooked, turn the setting to WARM if serving over time, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers until steaming hot throughout before serving, and use within 3–4 days.
