Slow Cooker 4-Ingredient Pasta Ashland

 Slow Cooker 4-Ingredient Pasta Ashland

Ingredients

12 ounces egg noodles, cooked and drained

2 cups cottage cheese

2 cups sour cream

2 cups shredded sharp cheddar cheese

Instructions

1. Lightly grease the inside of a 4- to 6-quart slow cooker. Cook the egg noodles in salted water until just tender, then drain well.

2. In a large bowl, stir together the cottage cheese, sour cream, and shredded cheddar until evenly combined.

3. Fold the drained noodles into the cheese mixture, making sure the pasta is thoroughly coated.

4. Transfer the mixture to the prepared slow cooker and spread it into an even layer. Cover and cook on low for 2 to 3 hours, until hot throughout and lightly browned around the edges.

5. Let the pasta rest for 10 minutes before serving so it firms up slightly, then spoon it out while warm.

Tips

For a buttery top, sprinkle an extra handful of cheddar over the top during the last 20 minutes of cooking and leave the lid slightly ajar for a firmer surface.

Egg noodles are traditional here because they stay tender and hold the creamy mixture well. If you substitute another pasta shape, keep it slightly undercooked before it goes into the slow cooker so it does not become too soft.

A little black pepper, onion powder, or dry mustard can deepen the flavor without changing the character of the dish.

For a more substantial supper, stir in diced ham, cooked sausage, or shredded chicken. If you do, add a bit more cheddar to keep the mixture rich and cohesive.

Slow cookers vary, so begin checking at the 2-hour mark. Once the center is hot and the edges are lightly browned, switch to warm or unplug the cooker to preserve the creamy texture .

Note: This recipe appears online under the name "Slow Cooker 4-Ingredient Pasta Sterling," which follows the same community-cookbook style as the related "Pasta Ashton" recipe. The "Ashland" name likely refers to a local or family variation of this same dish .