Slow Cooker Amish Egg Noodle Beef Casserole

A hearty, comforting slow cooker meal with tender ground beef, egg noodles, creamy sauce, and melted cheese. Perfect for busy days when you want a warm, filling dinner.

Ingredients

• 1 lb (450 g) lean ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz / 300 g) cream of mushroom soup
• 1 can (10.5 oz / 300 g) cream of chicken soup
• 1 cup (240 ml) beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried parsley
• 12 oz (340 g) egg noodles, cooked and drained
• 2 cups (225 g) shredded cheddar cheese
• ½ cup sour cream

Directions

1. In a skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain excess grease.
2. Add the garlic and cook for 1 minute.
3. Transfer the beef mixture to the slow cooker.
4. Stir in the cream of mushroom soup, cream of chicken soup, beef broth, Worcestershire sauce, salt, pepper, and parsley.
5. Cover and cook on Low for 4–5 hours or High for 2–3 hours.
6. About 30 minutes before serving, stir in the cooked egg noodles, sour cream, and 1½ cups of the shredded cheddar cheese.
7. Sprinkle the remaining cheese over the top.
8. Cover and cook for another 20–30 minutes, until the cheese is melted and bubbly.
9. Serve hot and garnish with extra parsley if desired.

Tips

• Add sliced mushrooms for extra flavor.
• Substitute ground turkey for a lighter version.
• A sprinkle of crushed buttery crackers on top adds a delicious crunch.
• Leftovers keep well in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 4–5 hours (Low)
Total Time: About 5 hours
Servings: 6–8