Smoked Sausage Noodles Slow Cooker…. Picture this: My grandpa made a big pot of smoky sausage noodles when times were hard. Just a little meat went a long way to feed the whole family. Now you can too! Dump 4 simple things in your slow cooker for soft noodles swimming in thick, tasty gravy. It’s cheap, filling, and super easy for busy days when you want good home cooking.
Scoop the hot noodles right into bowls from the cooker. Add canned green beans, peas, or mixed veggies on the side to save money. A quick salad with cucumber slices, salt, and a splash of vinegar brings a fresh crunch. To make it last longer, serve over toast or bread to mop up all the gravy!
Servings: 4
Ingredients
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14–16 ounces smoked sausage (like kielbasa), cut into 1/2-inch circles
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4 cups beef broth
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2 cups wide egg noodles (about 4 ounces dry)
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1 (10.5-ounce) can cream of mushroom soup
Smoked Sausage Noodles: Directions
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Cut the smoked sausage into thick 1/2-inch rounds. For extra yummy taste, brown them quick in a pan over medium heat (but you can skip this).
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Spray or wipe a little oil inside your slow cooker so food doesn’t stick. Put the sausage slices on the bottom.
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In a bowl, mix the beef broth and cream of mushroom soup until smooth-ish. No big lumps okay.
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Pour the mix over the sausage. Stir a bit so sausage gets covered by the liquid.
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Put the lid on. Cook it on LOW heat for 4–5 hours or on HIGH heat for 2–3 hours. Sausage should be hot, and edges bubbly with smoky flavor.
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30–40 minutes before eating, stir in dry egg noodles. Push them down into the hot liquid with a spoon.
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Cover and cook on HIGH 20–30 minutes. Stir halfway. Noodles soft? Sauce thick and shiny? Done! Check early so they don’t get mushy.
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Stir well from the bottom to mix sausage and noodles in gravy. Taste—add salt or pepper if needed. Serve hot in bowls!
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