Slow Cooker Amish Green Bean Noodle Casserole
A comforting, hearty casserole made with tender egg noodles, green beans, creamy sauce, and savory beef. This slow cooker favorite is the perfect family meal, packed with homestyle flavor and simple ingredients.
Ingredients
- 1 pound (450 g) ground beef
- 1 small onion, diced
- 2 cans (14.5 oz each) green beans, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup (240 ml) beef broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 cups (about 200 g) uncooked egg noodles
- 1½ cups (170 g) shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- In a skillet over medium heat, cook the ground beef and diced onion until the beef is browned. Drain excess grease.
- Transfer the beef mixture to the slow cooker.
- Add the green beans, cream of mushroom soup, beef broth, garlic powder, onion powder, salt, and pepper. Stir well to combine.
- Cover and cook on Low for 4–5 hours or High for 2–3 hours.
- About 30 minutes before serving, stir in the uncooked egg noodles. Cover and continue cooking until the noodles are tender.
- Sprinkle the shredded cheddar cheese over the top. Cover for 5–10 minutes, or until the cheese is melted.
- Garnish with fresh parsley if desired and serve warm.
Notes
- For extra richness, add ½ cup sour cream during the last 15 minutes of cooking.
- Cream of chicken soup can be substituted for cream of mushroom soup.
- Frozen green beans can be used instead of canned; no need to thaw first.
Prep Time: 15 minutes
Cook Time: 4–5 hours on Low
Total Time: About 5 hours
Servings: 6–8 servings