This slow cooker 4-ingredient Amish-style ham and noodle casserole is the kind of simple, cozy supper I lean on during busy weeks. You literally smear sour cream over frozen ham chunks, add just two more pantry-friendly ingredients, and let the slow cooker do the rest. It’s inspired by the creamy, no-fuss casseroles you’ll find at small-town church potlucks—hearty, kid-friendly, and the sort of dish that mysteriously disappears faster than anything else on the table.
Serve this creamy ham and noodle casserole straight from the slow cooker with a simple green side, like steamed broccoli, green beans, or a tossed salad. Buttered peas or corn are great for little ones who like milder veggies. Warm dinner rolls or slices of crusty bread help scoop up every last bit of the sauce. If you want to stretch the meal for a crowd, add a fruit salad or sliced apples and carrots on the side for a colorful, kid-pleasing plate.
Slow Cooker Amish Ham and Noodle CasseroleServings: 6
Ingredients
2 pounds frozen ham chunks
2 cups sour cream
3 cups low-sodium chicken broth
12 ounces wide egg noodles, uncooked
Directions
Place the frozen ham chunks in the bottom of a 5- to 6-quart slow cooker, spreading them out in an even layer.
Spoon the sour cream over the top of the frozen ham. Using clean hands or the back of a spoon, smear and spread the sour cream so it coats the ham chunks as evenly as possible. This helps the ham stay moist and creates a creamy base for the casserole.
Pour the chicken broth evenly over the sour cream–coated ham. Do not stir; just make sure all the ham is mostly nestled in the liquid and cream.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the ham is heated through and the mixture is hot and steamy around the edges.
Once the ham and sauce are hot, give everything a gentle stir to combine the melted sour cream and broth into a creamy sauce around the ham.
Stir in the uncooked egg noodles, pressing them down gently so most of the noodles are submerged in the liquid and nestled among the ham pieces. If a few tips are sticking out, that’s okay; they will soften as they cook.
Cover again and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy. If the noodles are not quite done and the mixture seems dry, add a splash more broth or water, about 1/4 cup at a time, and continue cooking a few more minutes.
Taste and adjust seasoning if you like (the ham and broth are usually salty enough, but you can add a pinch of black pepper or a little salt to your family’s taste).
Serve the casserole hot right from the slow cooker, making sure each scoop has plenty of ham, noodles, and creamy sauce.
Variations & Tips
For picky eaters, you can chop the ham chunks into smaller bite-size pieces before freezing or after cooking so it’s easier for little ones to handle. If your family likes extra creaminess, stir in an additional 1/2 to 1 cup of sour cream at the end of cooking. For a touch of color and veggies, fold in 1 to 2 cups of frozen peas or mixed vegetables during the last 10 minutes of cooking the noodles. You can also swap the chicken broth for vegetable broth if that’s what you keep on hand. A sprinkle of shredded cheddar or Swiss cheese over each bowl just before serving gives it a more “cheesy casserole” feel that kids usually love.
Food safety tips: Make sure the ham you use was fully cooked before it was frozen (most store-bought ham is). Keep the ham frozen until you’re ready to add it to the slow cooker; do not let it sit at room temperature for long. Cook the casserole until it is piping hot and the ham reaches at least 165°F in the center. Avoid leaving the finished casserole on the warm setting for more than 2 hours to reduce the risk of bacterial growth. Promptly refrigerate leftovers in shallow containers and use within 3 to 4 days, reheating until steaming hot before serving.
