Slow Cooker 4-Ingredient Amish Cream of Broccoli Noodles

 Here is a recipe for Slow Cooker 4-Ingredient Amish Cream of Broccoli Noodles. It delivers the creamy, comforting flavor of the classic bake with the ease of a slow cooker.

 Ingredients

This recipe keeps the ingredient list short and relies on pantry staples.

- 12 ounces uncooked wide egg noodles

- 2 cans (10.5 ounces each) condensed cream of broccoli soup

- 4 cups small broccoli florets (fresh)

- 2 cups low-sodium chicken broth (or whole milk for a richer sauce)

Directions

1.  Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick spray.

2.  Spread the uncooked egg noodles evenly across the bottom of the insert.

3.  Scatter the broccoli florets over the noodles, letting some pieces fall between them.

4.  In a medium bowl, whisk together the condensed cream of broccoli soup and the chicken broth until smooth. Pour the mixture evenly over the noodles and broccoli. Do not stir; the liquid should mostly cover the noodles.

5.  Cover and cook on LOW for 2 1/2 to 3 1/2 hours, or until the noodles are tender and the broccoli is soft. Avoid opening the lid during the first 2 hours so the noodles cook evenly.

6.  Turn off the heat and let the dish sit, covered, for 5 to 10 minutes. This rest allows the sauce to thicken and settle before serving.

 Tips and Variations

For extra richness, stir in 1 cup of shredded mild cheddar cheese during the final 10 minutes of cooking, just until it melts. If you prefer a deeper flavor, swap one can of cream of broccoli soup for cream of mushroom or cream of chicken. Because slow cookers vary, check the noodles at the 2 1/2-hour mark; if they are already tender, switch the setting to WARM to prevent them from becoming mushy.

 Serving Suggestions

Serve these creamy noodles as a main dish with a crisp side salad or sliced tomatoes, or as a comforting side alongside grilled chicken, pork chops, or sausage. Leftovers reheat well with a splash of broth or milk to loosen the sauce.