A heartwarming recipe that combines the rich, zesty flavor of pepper jack cheese with the satisfying texture of pasta, creating a comforting dish perfect for busy weeknights or cozy gatherings.
Ingredients
Scale:
12 oz egg noodles
1 cup breadcrumbs (for topping, optional)
1 can (10.5 oz) cream of mushroom soup
1 cup milk
1 cup sour cream
1 can (14.5 oz) diced tomatoes, undrained
2 cups shredded pepper jack cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup cooked chicken, diced (optional for a heartier meal)
Instructions
Cook the Egg Noodles: Start by bringing a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, typically around 6-8 minutes. Drain and set aside in a large bowl, ensuring they don't stick together.
Prepare the Sauce: In a large mixing bowl, whisk together the cream of mushroom soup, milk, sour cream, garlic powder, onion powder, salt, and pepper. Blend well to avoid clumps.
Combine Ingredients: In the same mixing bowl, add the cooked egg noodles, diced tomatoes (with their juices), and shredded pepper jack cheese. If using diced cooked chicken, add it to the mixture as well. Stir everything together until evenly coated.
Transfer to Slow Cooker: Lightly grease the inside of your slow cooker with cooking spray. Pour the noodle mixture into the slow cooker, spreading it out evenly. Sprinkle breadcrumbs over the top if desired.
Cook: Cover the slow cooker with a lid and set it to low heat. Allow it to cook for 4-6 hours until the noodles are tender and the cheese has melted.
Serve: Once cooked, spoon the Slow Cooker Amish Pepper Jack Noodle Bake into bowls and enjoy!
