Slow Cooker Amish Pepper Jack Noodle Bake is a delightful dish that combines the creaminess of cheese with the heartiness of egg noodles. This comforting recipe is perfect for family dinners or gatherings. Plus, the slow cooker makes it easy to prepare, so you can focus on spending time with your loved ones.
Why Make This Recipe
This recipe is great for many reasons. First, it is simple to make. Just mix ingredients, set your slow cooker, and let it do the work! Second, the flavors meld wonderfully together, creating a creamy and cheesy experience that everyone enjoys. Lastly, using a slow cooker means you can prepare it ahead of time and have a warm meal ready when you are.
How to Make Slow Cooker Amish Pepper Jack Noodle Bake
Ingredients:
- 12 oz wide egg noodles, uncooked
- 3 cups shredded pepper jack cheese, divided
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 2 cups whole milk
- 1 cup finely diced green and red bell peppers (mixed)
- Butter or nonstick spray for greasing
Directions:
- Lightly grease the inside of a 5 to 6-quart slow cooker.
- In a large bowl, whisk together the condensed cream of chicken soup and whole milk until smooth.
- Stir in the diced bell peppers.
- Add the uncooked wide egg noodles to the slow cooker.
- Pour the soup mixture over the noodles, pressing them down gently.
- Sprinkle 2 cups of the shredded pepper jack cheese over the top.
- Cover and cook on LOW for 2 1/2 to 3 1/2 hours until noodles are tender.
- Sprinkle the remaining cheese on top and cook on LOW for another 15 to 20 minutes until fully melted.
- Gently stir before serving.
For alternatives, you can use an extra-spicy pepper jack cheese or mix in your favorite meats and soups based on your taste.
How to Serve Slow Cooker Amish Pepper Jack Noodle Bake
This dish is best served warm, straight from the slow cooker. You can pair it with a side salad or some crusty bread to soak up the creamy sauce. It also makes for great leftovers, so don’t hesitate to enjoy it again the next day!
How to Store Slow Cooker Amish Pepper Jack Noodle Bake
To store leftovers, let the dish cool and then transfer it to an airtight container. It can be kept in the refrigerator for up to three days. If you want to store it longer, consider freezing the bake for up to three months. Just make sure to reheat it thoroughly before serving.
Tips to Make Slow Cooker Amish Pepper Jack Noodle Bake
- You can add cooked chicken, sausage, or ground beef for a protein boost.
- Adjust the level of heat by using different types of pepper jack cheese.
- Make sure to press the noodles down into the sauce to ensure they cook evenly.
Variation
Feel free to customize this bake by adding vegetables like spinach or mushrooms. You can also swap the cream of chicken soup for cream of mushroom or even a homemade white sauce if you prefer.
FAQs
1. Can I make this recipe ahead of time?
Yes! You can prepare the slow cooker and store it in the fridge until you’re ready to cook it.
2. What if I don’t like pepper jack cheese?
You can use any type of cheese you prefer. Cheddar or mozzarella works well.
3. How do I reheat leftovers?
You can reheat leftovers in the microwave or the oven until hot throughout. If using the oven, cover it with foil to keep it moist.
Slow Cooker Amish Pepper Jack Noodle Bake
Ingredients
Method
- Lightly grease the inside of a 5 to 6-quart slow cooker.
- In a large bowl, whisk together the condensed cream of chicken soup and whole milk until smooth.
- Stir in the diced bell peppers.
- Add the uncooked wide egg noodles to the slow cooker.
- Pour the soup mixture over the noodles, pressing them down gently.
- Sprinkle 2 cups of the shredded pepper jack cheese over the top.
- Cover and cook on LOW for 2 1/2 to 3 1/2 hours until noodles are tender.
- Sprinkle the remaining cheese on top and cook on LOW for another 15 to 20 minutes until fully melted.
- Gently stir before serving.
