There is something especially comforting about a slow cooker supper that asks very little of you and still comes out tasting like a Sunday dinner. This Amish-style gouda pork pasta leans on a handful of humble ingredients, letting smoky cheese, tender pork, and noodles turn into a creamy, hearty meal with hardly any fuss. It is the sort of practical dish that feels right at home in a Midwestern kitchen, where simple ingredients and a dependable crock are often all you need to put a good meal on the table.
This pasta is rich and cozy on its own, so I like to serve it with a crisp green salad, buttery green beans, or a spoonful of sweet corn on the side to brighten the plate. Warm dinner rolls or a slice of homemade bread are mighty welcome for soaking up the cheesy sauce, and if you want a little tang, a dish of pickles or pickled beets makes a fine old-fashioned pairing.
Slow Cooker 5-Ingredient Amish Gouda Pork Pasta
Servings: 6
Ingredients
1 1/2 pounds pork cutlets
8 slices smoked gouda cheese
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 cup chicken broth
12 ounces egg noodles
Directions
1. Lightly coat the inside of your slow cooker with a bit of cooking spray or a dab of butter if desired. Lay the pork cutlets in an even layer in the bottom, then press the smoked gouda slices right over the top of the raw pork.
2. In a small bowl, stir together the condensed cream of mushroom soup and chicken broth until smooth. Pour the mixture evenly over the pork and cheese.
3. Cover and cook on low for 4 to 5 hours, or until the pork is very tender and cooked through. The cheese will melt into the sauce as it cooks.
4. About 15 minutes before serving, cook the egg noodles according to the package directions in a pot of salted boiling water. Drain well.
5. Remove the pork from the slow cooker and slice or shred it into bite-size pieces. Return the pork to the sauce and stir in the cooked noodles until everything is well coated. Serve hot.
Variations & Tips
Add an onion: If you have one on hand, a thinly sliced onion tucked under the pork adds a little sweetness and old-fashioned flavor as it cooks down into the sauce.
Use a different noodle: Egg noodles are my first pick for this kind of cozy supper, but rotini, shells, or even broken fettuccine will do the job just fine if that is what is in your pantry.
Give it a little color: A handful of chopped parsley stirred in at the end or sprinkled over the top makes the finished dish look fresher and brighter without changing its homey character.
Keep the pasta just right: I always cook the noodles separately and stir them in at the end. If they go into the slow cooker too early, they can turn overly soft and soak up too much of that lovely sauce.
Try a heartier version: For an even richer casserole-style supper, spoon the finished pork and pasta into a baking dish, top with a little extra gouda, and broil for a minute or two until bubbly and lightly browned.