This slow cooker 4-ingredient Amish mushroom gravy noodles recipe is the kind of rich, stick-to-your-ribs comfort food my father-in-law asks for every single birthday. It tastes like it simmered all day on a farmhouse stove, but it’s mostly hands-off and uses pantry-friendly ingredients. Tender egg noodles get smothered in a deep brown, glossy mushroom gravy with plenty of soft mushroom slices tucked in. It’s the kind of simple, humble dish that fills the house with cozy, savory smells and brings everyone to the table without a fuss.
Serve these Amish mushroom gravy noodles straight from the slow cooker with a big spoon so everyone can help themselves. They’re wonderful over a scoop of creamy mashed potatoes or alongside buttered peas, green beans, or a crisp green salad to balance the richness. Warm dinner rolls or crusty bread are perfect for soaking up the extra gravy. For a heartier plate, add a simple roasted chicken or pot roast on the side, but honestly, these noodles are satisfying enough to be the star of the meal all on their own.
Slow Cooker Amish Mushroom Gravy NoodlesServings: 6
Ingredients
2 (10.5 oz) cans condensed cream of mushroom soup
2 cups beef broth (low-sodium preferred)
16 oz wide egg noodles (dried)
16 oz sliced mushrooms (fresh, white or baby bella)
Directions
Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or a thin layer of oil to help prevent sticking.
Add the sliced mushrooms to the bottom of the slow cooker and spread them into an even layer so they cook down evenly and flavor the gravy.
In a medium bowl, whisk together the condensed cream of mushroom soup and beef broth until smooth and well combined. This mixture should look like a thin, pourable gravy.
Pour the soup and broth mixture over the mushrooms in the slow cooker, making sure the mushrooms are mostly submerged in the liquid.
Cover the slow cooker with the lid and cook the mushroom gravy base on LOW for 4 hours, or on HIGH for 2 hours, until the mushrooms are very tender and the gravy is deep brown and fragrant.
After the gravy has cooked, give it a good stir, scraping up any bits from the bottom so everything is well mixed and glossy.
Stir in the dried egg noodles, pressing them down gently into the hot gravy so they are mostly covered. It is fine if a few tips stick up; they will soften as they cook.
Cover and cook on HIGH for 25 to 40 minutes, stirring once or twice during cooking, until the noodles are tender but not mushy and the sauce has thickened and is coating each noodle. The exact time will depend on your slow cooker and the brand of noodles.
If the noodles are absorbing too much liquid and the mixture seems dry before they are fully tender, stir in an extra 1/4 to 1/2 cup of hot water or broth at a time until you reach a creamy, saucy consistency.
Once the noodles are cooked through and the mushroom gravy is rich and glossy, taste and adjust seasoning if desired using salt and pepper from your pantry, then serve the noodles hot straight from the slow cooker.
Variations & Tips
For picky eaters, you can chop the mushrooms smaller or even pulse them a few times in a food processor so they blend into the gravy and are less noticeable. If someone truly dislikes mushrooms, you can use 1 can cream of mushroom and 1 can cream of chicken soup to soften the flavor while keeping the rich texture. For a slightly lighter version, use low-fat condensed soup and swap part of the beef broth for water; just keep in mind the flavor will be a bit milder. To add protein, stir in cooked, shredded roast beef or rotisserie chicken during the last 10 minutes of cooking so it warms through without drying out. If you like a deeper, almost Sunday-gravy flavor, add a splash of Worcestershire sauce or soy sauce from your pantry to the soup and broth mixture before cooking. You can also finish the dish with a spoonful of sour cream stirred in right before serving for extra creaminess. For those who need to avoid beef, substitute vegetable or mushroom broth instead of beef broth; the color will be a little lighter but still tasty. Food safety tips: Always keep the slow cooker covered while cooking to maintain a safe temperature, and do not leave cooked noodles sitting on the WARM setting for more than 2 hours to prevent them from becoming mushy and to keep food out of the danger zone. Refrigerate leftovers in a shallow container within 2 hours of cooking and use within 3 to 4 days, reheating thoroughly until steaming hot before serving. If reheating in the microwave, stir halfway through so the noodles heat evenly and check that the center is hot.
