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Slow Cooker Amish Pepper Jack Noodle Bake

A creamy and hearty dish made with pepper jack cheese and egg noodles, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz wide egg noodles, uncooked
  • 3 cups shredded pepper jack cheese, divided Use extra-spicy for a kick
  • 2 cans condensed cream of chicken soup 10.5 oz each
  • 2 cups whole milk
  • 1 cup finely diced green and red bell peppers (mixed)
  • as needed butter or nonstick spray for greasing

Method
 

Preparation
  1. Lightly grease the inside of a 5 to 6-quart slow cooker.
  2. In a large bowl, whisk together the condensed cream of chicken soup and whole milk until smooth.
  3. Stir in the diced bell peppers.
  4. Add the uncooked wide egg noodles to the slow cooker.
  5. Pour the soup mixture over the noodles, pressing them down gently.
  6. Sprinkle 2 cups of the shredded pepper jack cheese over the top.
Cooking
  1. Cover and cook on LOW for 2 1/2 to 3 1/2 hours until noodles are tender.
  2. Sprinkle the remaining cheese on top and cook on LOW for another 15 to 20 minutes until fully melted.
  3. Gently stir before serving.

Notes

This dish is best served warm and can be paired with a side salad or crusty bread. Leftovers can be refrigerated for up to three days or frozen for up to three months.