Slow Cooker Creamy Cafeteria Noodles 🍜🥄
Ingredients 🍜🥄
– 12 oz egg noodles 🍜
– 1 can (10.5 oz) condensed cream of mushroom soup 🍄
– 1 cup sour cream 🥛
– 1 cup grated cheddar cheese 🧀
– 1/2 cup milk 🥛
– 1/2 cup chopped onion 🧅
– 1/2 cup chopped celery 🌿
– 1/2 cup chopped bell pepper (optional) 🌶️
– 1/2 teaspoon garlic powder 🧄
– Salt and pepper, to taste 🧂
Preparation 🍳
1. Prepare Noodles: Cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. Combine Ingredients: In a large bowl, mix together the condensed cream of mushroom soup, sour cream, grated cheddar cheese, milk, chopped onion, chopped celery, chopped bell pepper (if using), and garlic powder. Season with salt and pepper to taste.
3. Mix with Noodles: Gently fold the cooked egg noodles into the creamy mixture until well combined.
4. Transfer to Slow Cooker: Pour the mixture into the slow cooker and spread it evenly.
5. Cook: Cover and cook on low for 3-4 hours, or until the noodles are tender and the mixture is heated through.
6. Serve: Stir before serving. Enjoy your creamy and comforting cafeteria-style noodles! 😋
Perfect for a nostalgic and satisfying meal!