This slow cooker Amish 3-ingredient buttery noodle bake is the kind of quiet, comforting food that shows up at church potlucks and family reunions across the Midwest. While there isn’t one definitive “Amish noodle bake” recipe, this style of dish reflects classic Amish and Mennonite cooking: simple pantry ingredients, gentle flavors, and a focus on practicality. You toss everything into the slow cooker, walk away, and come back to tender egg noodles bathed in a rich, buttery sauce. It’s an excellent option for busy weeknights, when you want something warm and filling that doesn’t demand a lot of attention, and it’s also a good base recipe for anyone who likes to experiment with add-ins later.

This buttery noodle bake is essentially a blank canvas, so it pairs well with just about any simple side. I like to serve it with a crisp green salad dressed with a tangy vinaigrette to cut through the richness, or with roasted vegetables like carrots, Brussels sprouts, or broccoli. Steamed green beans with a squeeze of lemon are another nice counterpoint. If you want to lean into the comfort-food theme, add a side of slow-cooked green beans with onions, or a basic cucumber and onion salad. For protein, these noodles sit beautifully next to roasted chicken, meatloaf, or pan-seared pork chops, but they can also stand alone as a cozy meatless main with a generous vegetable side.

Servings: 6

12 oz (about 6 cups) wide egg noodles, uncooked
1 cup (2 sticks / 226 g) unsalted butter, melted
4 cups low-sodium chicken broth (or vegetable broth for meatless)

1. Prepare the slow cooker: Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter or nonstick spray to help prevent sticking.

2. Add noodles: Pour the uncooked egg noodles into the slow cooker and spread them out as evenly as possible.

3. Add liquids: In a large measuring cup or bowl, whisk together the melted butter and chicken broth until well combined. Pour this mixture evenly over the noodles, gently pressing the noodles down so they’re mostly submerged.

4. Cook: Cover the slow cooker with the lid and cook on LOW for 2 to 3 hours, stirring once about halfway through if you’re nearby. The noodles are done when they’re tender and most of the liquid has been absorbed into a glossy, buttery sauce.

5. Rest and adjust: Turn off the slow cooker and let the noodles sit for 5 to 10 minutes; they’ll continue to thicken slightly as they rest. If they seem too loose, leave the lid off for a few minutes. If they seem a bit dry, stir in a splash of hot broth or water.

6. Serve: Fluff the noodles gently with a fork, taste, and season with salt and pepper if desired (even though they’re technically 3-ingredient, seasoning is always to taste). Serve warm as a side dish or simple main.