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For extra flavor without adding more ingredients, you can lightly toast the dry egg noodles in a dry skillet over medium heat for a few minutes until they get a bit of color before adding them to the slow cooker; this gives a slightly nuttier taste. If your family prefers a little more saltiness or tang, you can use a mix of baby Swiss and regular Swiss within the same 4 cups, or sprinkle a pinch of garlic powder over the noodles before the liquid goes in. For kids who aren’t sure about Swiss, start by swapping 1 cup of the Swiss for a mild white cheese like mozzarella or Monterey Jack while keeping most
To bulk this up into more of a full meal, stir in 2 cups of cooked, diced ham or shredded rotisserie chicken at the 2-hour mark so it warms through without overcooking. For a firmer top without using the broiler, simply remove the lid for the last 20 to 30 minutes of cooking so a bit more moisture can escape.
Food safety tips: Keep dairy refrigerated until you’re ready to assemble, and don’t let the finished dish sit out at room temperature for more than 2 hours (1 hour if it’s very warm in the room). If you take this to a potluck, keep the slow cooker on the warm setting once it’s done so the casserole stays above 140°F. Leftovers should be cooled quickly, stored in shallow containers, and refrigerated within 2 hours; reheat gently on the stove or in the microwave until steaming hot, adding a splash of milk or cream if the noodles seem dry.
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