This slow cooker 5-ingredient Amish kohlrabi noodle bake is my riff on a dish my mom stumbled across at a small Amish market years ago. They were sampling a creamy kohlrabi-and-noodle casserole, and she was so taken with it that we came home determined to recreate it. Kohlrabi is a quirky spring vegetable—pale green, slightly sweet, with a subtle cabbage-meets-broccoli flavor—that turns wonderfully tender and mellow in a slow cooker. Here it’s tucked into a simple egg noodle bake with a silky, pantry-friendly cream sauce. It’s unfussy, comforting, and a lovely way to spotlight a vegetable most of us walk right past at the market.
Serve this kohlrabi noodle bake straight from the slow cooker with a bright, crunchy side to balance the creaminess—think a simple green salad with a sharp vinaigrette or a plate of sliced tomatoes and cucumbers with a sprinkle of salt and pepper. Buttered peas or steamed green beans also echo the Amish-style comfort vibe nicely. For a heartier meal, pair it with roasted chicken, baked ham, or seared pork chops, and offer some crusty bread or dinner rolls to swipe up the extra sauce.
Slow Cooker Amish Kohlrabi Noodle BakeServings: 6
Ingredients
4 cups peeled and 1/2-inch diced kohlrabi (about 3–4 medium bulbs)
12 oz wide egg noodles, uncooked
2 cans (10.5 oz each) condensed cream of mushroom soup
2 cups whole milk
1 1/2 cups shredded mild white cheese (such as Monterey Jack or mild white cheddar)
Directions
Prep the kohlrabi: Trim off the leaves and tough stems from the kohlrabi bulbs. Use a sharp knife or sturdy vegetable peeler to remove the thick outer peel until you reach the pale, tender interior. Dice the peeled kohlrabi into roughly 1/2-inch cubes so they cook evenly in the slow cooker.
Grease the slow cooker: Lightly coat the inside of a 5- to 6-quart slow cooker with butter or cooking spray. This helps prevent the noodles and cheese from sticking and makes cleanup easier.
Mix the sauce: In a large bowl, whisk together the condensed cream of mushroom soup and the whole milk until smooth. You’re looking for a pourable, creamy mixture with no big lumps of soup concentrate.
Layer the ingredients: Spread the diced kohlrabi evenly over the bottom of the slow cooker. Scatter the uncooked egg noodles over the kohlrabi in an even layer. Pour the soup-and-milk mixture over the noodles and kohlrabi, pressing down gently with a spatula to make sure everything is moistened. It may look a bit soupy at this stage—that’s what you want.
Top with cheese: Sprinkle the shredded cheese evenly over the surface. This will melt down into the noodles as they cook and also form light golden spots on top by the time the casserole is done.
Slow cook until tender: Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the kohlrabi cubes are very tender when pierced with a fork and the noodles are soft but not mushy. Avoid lifting the lid more than once or twice; each peek releases heat and can lengthen the cooking time.
Check and gently stir: About 30 minutes before you expect it to be done, quickly lift the lid and give the mixture a gentle stir from the edges toward the center, being careful not to break up the noodles too much. This helps redistribute the sauce and cheese so you get creamy noodles and kohlrabi throughout, with a lightly set, golden top.
Rest and serve: Once the kohlrabi and noodles are fully tender and the sauce is thick and creamy, turn off the slow cooker and let the casserole sit, covered, for 10 to 15 minutes. This short rest helps it set up so it scoops neatly. Serve warm straight from the crock, making sure each serving includes both noodles and plenty of soft kohlrabi pieces.
Variations & Tips
If you’d like more protein, stir 1 to 2 cups of cooked, diced chicken, ham, or smoked sausage into the slow cooker when you layer the noodles. For a vegetarian version with deeper flavor, swap the cream of mushroom soup for cream of celery and add a teaspoon of dried thyme or a pinch of nutmeg to the sauce. You can also change the cheese: Swiss or Gruyère leans into classic Amish-style casseroles, while sharp cheddar gives a more pronounced, tangy finish. If you prefer a bit of texture contrast, sprinkle 1/2 cup of buttered breadcrumbs over the top during the last 20 to 30 minutes of cooking, then slightly vent the lid so some steam can escape and the crumbs stay a bit crisper. For a lighter dish, use 2% milk instead of whole and reduce the cheese to 1 cup; the sauce will be slightly less rich but still comforting. Food safety notes: Always refrigerate kohlrabi promptly after purchasing and store it unwashed in the crisper drawer. Wash and peel it just before using, and use a clean cutting board and knife. Because this recipe contains dairy, don’t leave the finished casserole at room temperature for more than 2 hours; cool leftovers quickly and refrigerate in shallow containers. Reheat leftovers to at least 165°F (74°C) before serving, and discard any portions that have been left out too long or show signs of spoilage.
