Variations & Tips
For a more traditional Amish-style touch, you can swap half of the sour cream for cottage cheese, stirring it in at the same time as the sour cream for extra body and a bit of tang. If your family likes a little onion flavor, add 1 teaspoon of onion powder or 1/2 cup of very finely minced onion on top of the raw beef before you pour on the soup mixture. To sneak in some vegetables, scatter 1 to 1 1/2 cups of frozen peas and carrots or mixed vegetables over the cooked beef mixture just before you stir in the noodles; they’ll heat through as the noodles cook. For a milder, creamier casserole, use a mild Colby or Monterey Jack cheese instead of cheddar. If you prefer to trim the fat a bit, you can use leaner ground beef and low-fat sour cream, though the texture will be slightly less rich. To prevent overcooked noodles on busy days, you can par-cook the noodles on the stovetop until just shy of al dente, then stir them in during the last 10 to 15 minutes of slow cooking, adding a splash more broth if the casserole seems too thick. This recipe also adapts well to different slow cooker sizes—if your cooker runs hot or is larger than 6 quarts, keep an eye on the noodles and check them early so they don’t overcook.
