There is something mighty comforting about a slow cooker supper that asks so little and gives back so much, and this Amish-inspired brick cheese turkey pasta does exactly that. Brick cheese, long loved in Wisconsin and neighboring Midwestern kitchens, melts into a soft, rich layer over tender turkey cutlets, making a simple five-ingredient meal taste like it has been fussed over all afternoon. When you need a hearty dish for a busy weeknight or a quiet Sunday dinner, this one settles everybody right down at the table.
This pasta is satisfying all on its own, but it pairs especially well with buttered green beans, a crisp cucumber salad, or simple stewed tomatoes for a little brightness beside the creamy cheese and turkey. If you are feeding a hungry crowd, set out warm dinner rolls or thick slices of crusty bread to catch every bit of the sauce, and a bowl of applesauce or pickled beets on the side gives it that old-fashioned Midwestern supper feel.
Slow Cooker 5-Ingredient Amish Brick Cheese Turkey Pasta
Servings: 6
Ingredients
1 1/2 pounds raw turkey cutlets
8 ounces brick cheese, sliced
1 can (10 3/4 ounces) condensed cream of chicken soup
12 ounces egg noodles
1/2 cup chicken broth
Directions
1. Lightly grease the slow cooker crock if needed, then lay the turkey cutlets in an even layer across the bottom.
2. Spread the condensed cream of chicken soup over the turkey, then pour the chicken broth around and over the top to help everything stay moist as it cooks.
3. Press the brick cheese slices evenly over the turkey and soup mixture, covering as much of the surface as you can.
4. Cover and cook on low for 4 to 5 hours, until the turkey is fully cooked and tender and the cheese has melted into the sauce.
5. Near the end of cooking, boil the egg noodles in salted water according to the package directions, then drain well.
6. Slice or break the turkey into serving pieces, then spoon the creamy turkey and cheese mixture over the hot noodles and serve right away.
Variations & Tips
Add a little seasoning: If your family likes a touch more flavor, a sprinkle of black pepper, garlic powder, or dried parsley can be added over the soup before the cheese goes on. Even though the base recipe keeps to five ingredients, a pinch from the spice cabinet never hurts.
Use a different noodle: Egg noodles are traditional and soak up the sauce beautifully, but rotini or wide pasta ribbons work nicely too. Just cook the pasta separately so it keeps a pleasant bite and does not turn soft in the slow cooker.
Try mushrooms or peas: For a fuller casserole-style supper, stir in a handful of canned drained mushrooms or a cup of peas at the end. Those little additions stretch the meal and make it feel like something you might have found on a church basement table years ago.
Watch the cheese closely: Brick cheese melts wonderfully, but every slow cooker runs its own way. If the edges begin to brown too much, shorten the cooking time slightly next time and check for doneness right at the 4-hour mark.
Make serving easier: If your turkey cutlets are especially large, cut them into smaller portions before layering them in the cooker. That makes the finished dish easier to spoon over noodles and helps everybody get a little turkey, sauce, and cheese in each serving.