There is something especially comforting about a recipe that asks so little and gives back so much, and these slow cooker Amish sour cream noodles do exactly that. This is the kind of plain, honest Midwestern cooking that has fed families for generations: tender egg noodles, butter, sour cream, and a good dose of seasoning coming together into a rich, creamy bowl that tastes like a church supper favorite or a neighborly potluck dish passed around on a handwritten card. When the day is full and you still want something warm and homemade on the table, this little recipe earns its keep.
Serve these noodles alongside simple mains like roast chicken, meatloaf, ham, or pork chops, or enjoy them as a cozy meatless supper with buttered green beans, peas, or a crisp cucumber salad to balance the richness. They also fit right in at holiday dinners and Sunday suppers, especially with a basket of warm rolls and a spoonful of applesauce or a bright side of stewed tomatoes.
Slow Cooker 4-Ingredient Amish Sour Cream Noodles
Servings: 6
Ingredients
12 ounces wide egg noodles
1/2 cup unsalted butter, melted
2 cups sour cream
1 teaspoon black pepper
Directions
1. Lightly butter or spray the inside of your slow cooker. Cook the egg noodles in salted boiling water on the stovetop just until barely tender, then drain them well.
2. Transfer the warm noodles to the slow cooker and pour the melted butter over them. Add the sour cream and black pepper.
3. Gently stir until the noodles are evenly coated. Cover and cook on low for 1 to 1 1/2 hours, stirring once or twice, until everything is hot and creamy.
4. Taste and adjust with a little extra pepper if you like, then spoon the noodles out hot and serve right away.
Variations & Tips
Add a little richness: If you keep cottage cheese or cream cheese in the house, you can stir in a few spoonfuls for an even fuller, old-fashioned casserole flavor. It is not traditional to every version, but it sure is good on a cold evening.
Watch the noodles closely: Since the noodles are already cooked before they go into the slow cooker, the goal is simply to warm and marry everything together. Overcooking can make the noodles too soft, so check them at the 1-hour mark.
Use full-fat sour cream: This recipe really shines with full-fat sour cream because it gives the smoothest sauce and is less likely to separate. Lower-fat versions can work in a pinch, but the texture may not be quite as velvety.
Make it a meal: Stir in chopped cooked chicken, diced ham, or even a handful of peas near the end if you want to stretch this side dish into a simple supper. Those little additions make it handy for using up leftovers.
Season to your table: Black pepper is part of what gives these noodles their humble charm, but a light pinch of garlic powder or a little chopped parsley on top can brighten things up without taking away from that comforting Amish-style spirit.