There is something especially comforting about a slow cooker supper that asks very little of you and still comes out hearty enough to please a hungry table. This Amish-style ham pasta leans on simple pantry cooking, with rich brick cheese melting down over ham steaks into a creamy, savory sauce that wraps around tender pasta. It is the kind of practical meal folks in farm country have always appreciated: filling, frugal, and easy to put together before the day gets busy.
This dish is wonderful with a crisp green salad, buttery green beans, or a bowl of stewed tomatoes if you like a little brightness beside all that creamy richness. A slice of warm homemade bread or a soft dinner roll fits right in too, perfect for catching the extra sauce. For drinks, iced tea or cold milk both suit this old-fashioned supper nicely.
Slow Cooker 4-Ingredient Amish Brick Cheese Ham Pasta
Servings: 6
Ingredients
2 pounds raw ham steaks, cut into large pieces
8 ounces Amish brick cheese, crumbled
1 can (10 3/4 ounces) condensed cream of mushroom soup
12 ounces dry egg noodles
Directions
1. Place the ham steak pieces in the bottom of the slow cooker, then spoon the condensed cream of mushroom soup over the top and crumble the brick cheese evenly over everything.
2. Cover and cook on low for 3 to 4 hours, until the ham is hot and the cheese has melted into a creamy sauce.
3. About 20 minutes before serving, cook the egg noodles in a pot of salted boiling water according to the package directions, then drain well.
4. Stir the cooked noodles into the slow cooker, toss gently to coat them in the sauce, and let everything sit for 5 minutes before serving so the flavors come together.
Variations & Tips
Add a little seasoning: If your ham is on the mild side, a pinch of black pepper, a little onion powder, or a spoonful of chopped parsley can wake the whole dish up without taking away from its simple country character.
Try a different pasta: Egg noodles feel especially old-fashioned here, but rotini, shells, or bow ties will also hold that creamy sauce nicely. If you swap the shape, just cook the pasta separately until tender before stirring it in.
Make it extra creamy: For a looser sauce, stir in a splash of milk or a little reserved pasta water at the end. Brick cheese can melt thick and rich, so this is a handy trick if you want a silkier finish.
Watch the salt: Ham and condensed soup can both bring plenty of salt to the pot, so it is best to taste before adding any extra. That small bit of care keeps the dish balanced and easy to enjoy.