Dump dry egg noodles over beef tips, along with 4 ingredients, into slow cooker for a hearty supper that disappears faster than anything else

This slow cooker 6-ingredient Amish-style egg noodle beef casserole is the kind of weeknight supper that feels like it came from a church basement potluck: humble, hearty, and gone in a flash. The method is wonderfully simple—raw beef tips go straight into the slow cooker, then you literally dump dry egg noodles over the top with just four more pantry-friendly ingredients.

The noodles soak up the savory juices as everything cooks into a creamy, stick-to-your-ribs casserole that tastes like it took far more effort than it does. It’s inspired by the straightforward, no-fuss casseroles you see in Amish and Midwestern kitchens, where comfort and practicality take center stage.

Serve this casserole straight from the slow cooker with a bright, crisp side to balance its richness. A simple green salad with a tangy vinaigrette, steamed green beans, or buttered peas all work well. Warm dinner rolls or buttered rye bread are great for soaking up the extra sauce. If you want to round it out further, add a side of roasted carrots or a quick cucumber salad for a bit of crunch and acidity.

Slow Cooker Amish Egg Noodle Beef Casserole

Servings: 6

Ingredients
2 pounds beef tips or stew beef, cut into 1- to 1 1/2-inch pieces
12 ounces wide dry egg noodles
2 (10.5-ounce) cans condensed cream of mushroom soup
2 cups beef broth (low sodium preferred)
1 (1-ounce) packet dry onion soup mix
1 cup sour cream (full-fat or light)
Directions