This slow cooker 4-ingredient Amish Swiss cheese noodles recipe is the kind of comforting, no-fuss dish that feels like it came straight from Grandma’s church cookbook. It’s rich, creamy, and full of those soft, wide egg noodles tangled up in stretchy, melty Swiss cheese. My grandmother used to show up to family cookouts with a slow cooker full of these noodles, and they’d be scraped clean before the burgers were even off the grill.
It’s pure nostalgia in a pot, and simple enough to toss together on a busy weeknight or for a potluck when you want something everyone will go back for seconds of.
Slow cooker Swiss cheese noodles served family-style
Serve these Amish Swiss cheese noodles right from the slow cooker with a big spoon and let everyone dig in while the cheese is still hot and stretchy. They pair really well with grilled burgers, brats, or simple baked chicken, plus a crisp green salad or steamed veggies to balance the richness.
For a true Midwest-style spread, add buttered corn, dinner rolls, and maybe some pickles on the side. Leftovers (if you manage to have any) reheat nicely in the microwave with a splash of milk to loosen the sauce.
Slow Cooker Amish Swiss Cheese Noodles
Servings: 6
Ingredients
12 oz wide egg noodles
4 cups shredded Swiss cheese (about 16 oz)
3 cups whole milk
1/2 cup salted butter, cut into pieces
Directions
Spray the inside of a 4- to 6-quart slow cooker lightly with nonstick cooking spray or rub with a bit of butter to help keep the noodles from sticking.
Pour the uncooked wide egg noodles into the bottom of the slow cooker and spread them into an even layer so they cook more evenly.
Scatter the pieces of salted butter evenly over the dry noodles so they can melt down into all the nooks and crannies.
Egg noodles and butter layered in a slow cooker
Sprinkle about 3 cups of the shredded Swiss cheese (reserving the remaining 1 cup for later) evenly over the noodles and butter.
Slowly pour the whole milk over everything in the slow cooker, making sure most of the noodles are moistened. Gently press down with the back of a spoon to help submerge the noodles as much as possible without stirring too much.
Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, until the noodles are tender but not mushy and the cheese and milk have formed a creamy sauce around them. About halfway through, gently stir from the bottom with a wooden spoon, then replace the lid quickly to keep the heat in.
