There is something especially comforting about a slow cooker supper that asks very little of you and still comes out rich, hearty, and fit for company. This creamy Amish-style turkey pasta leans on pantry staples and plain good sense, the kind of cooking that has long been treasured across Midwestern kitchens where thrift and flavor go hand in hand. Pouring evaporated milk over turkey cutlets right into the cooker gives the dish its velvety body, and by supper time you have tender turkey and a sauce just begging to be spooned over hot pasta.
Serve this with buttered green beans, sweet peas, or a simple cucumber salad to balance the creamy sauce. Warm dinner rolls or a slice of homemade wheat bread are mighty good for sopping up the extra sauce, and if you want a fuller Sunday-style meal, add applesauce or glazed carrots on the side.
Slow Cooker 5-Ingredient Amish Evaporated Milk Turkey Pasta
Servings: 6
Ingredients
1 1/2 pounds raw turkey cutlets
2 cans (12 ounces each) evaporated milk
1 packet (1 ounce) dry onion soup mix
1 can (10 1/2 ounces) condensed cream of mushroom soup
12 ounces egg noodles
Directions
1. Lay the turkey cutlets in the bottom of the slow cooker. In a bowl, stir together the evaporated milk, onion soup mix, and cream of mushroom soup until mostly smooth, then pour the mixture over the turkey.
2. Cover and cook on low for 4 to 5 hours, or until the turkey is tender and cooked through. If the cutlets are large, lift them out and cut them into bite-size pieces or thick strips, then return them to the sauce.
3. About 15 minutes before serving, cook the egg noodles in salted boiling water according to the package directions. Drain well.
4. Spoon the creamy turkey and sauce over the hot noodles and serve right away.
Variations & Tips
Add a little seasoning: If your family likes a bit more color and savoriness, add a pinch of black pepper, a dusting of paprika, or a spoonful of chopped parsley at the end. It freshens the whole dish without changing its easy nature.
Use a different pasta: Egg noodles are my first pick because they hold the creamy sauce so nicely, but rotini, shells, or even mashed potatoes can stand in if that is what you have on hand. This is a practical supper, and practical suppers ought to bend to the pantry.
Make it heartier: Stir in cooked peas or sautéed mushrooms just before serving if you want to stretch the meal a little further. It makes the dish feel a touch more dressed up while still keeping that old-fashioned comfort.
Watch the cooking time: Turkey cutlets are lean and can dry out if they stay in too long, so start checking near the 4-hour mark on low. Once they are tender, keep them nestled in the sauce until serving so they stay moist.