My grandmother relied on this simple filling dinner to feed a crowd for pennies. You only need 3 ingredients to make this incredibly creamy and comforting classic that hits the spot every single time.

This slow cooker 3-ingredient cottage cheese noodles recipe is the kind of simple, filling dinner my grandmother leaned on when money was tight and there were a lot of hungry mouths to feed. It’s creamy, comforting, and uses pantry basics you can grab on sale or keep stocked. Tender egg noodles soak up a rich, cheesy sauce made right in the slow cooker, with big soft curds of cottage cheese that melt into every bite. It’s the kind of no-fuss meal you can toss together on a busy day, then scoop into bowls to feed a crowd for just a few dollars.

Serve these creamy cottage cheese noodles hot, straight from the slow cooker or spooned onto warm plates with a generous grind of black pepper on top. They pair nicely with a simple green side salad, steamed or roasted vegetables, or just some buttered peas or corn if you’re keeping things extra budget-friendly. If you want to stretch the meal even further, add a basket of warm bread, dinner rolls, or garlic toast for dunking into the sauce. A crisp cucumber salad or sliced tomatoes with a little salt and vinegar also balance the richness without adding much cost or effort.

Servings: 6

16 oz wide egg noodles, uncooked

Spray the inside of a large slow cooker (4-quart or larger) lightly with nonstick cooking spray or rub with a bit of oil to help prevent sticking.

Pour the uncooked egg noodles into the bottom of the slow cooker and spread them into an even layer so they cook as evenly as possible.

In a large bowl or measuring pitcher, whisk the cottage cheese and milk together until well combined. You should still see soft curds from the cottage cheese, but the mixture will be pourable and creamy.

Pour the cottage cheese and milk mixture evenly over the dry egg noodles, pressing the noodles down gently with the back of a spoon so they are mostly submerged in the liquid.

Cover the slow cooker with the lid and cook on LOW for 2 to 3 hours, or until the noodles are tender but not mushy. Avoid opening the lid too often, but start checking around the 2-hour mark so you can catch the noodles at the perfect texture.

Once the noodles are tender and the sauce has thickened and turned creamy, stir everything gently from the bottom up to make sure all the noodles are coated and there are no dry spots. The mixture will look very creamy with visible white curds and soft, twisted noodles.

Taste and, if you like, add a pinch of salt and plenty of freshly cracked black pepper right in the slow cooker. Stir again. (Pepper is optional but really makes it taste like an old-fashioned, from-scratch dish.)

Turn the slow cooker to WARM and let the noodles sit for 5 to 10 minutes to thicken slightly more. The sauce will cling to the noodles and look rich and cozy.

Spoon the creamy cottage cheese noodles onto plates or into bowls, top with a little extra cracked black pepper if you like, and serve warm.

For picky eaters, you can blend the cottage cheese and milk together until completely smooth before adding to the slow cooker so there are no visible curds; it will still be creamy but look more like a traditional white sauce. If your family prefers richer dishes, swap half of the milk for evaporated milk or heavy cream for an extra-luxurious texture without adding more ingredients. To stretch this meal even further, stir in a cup of frozen peas or corn during the last 20 to 30 minutes of cooking (this technically adds another ingredient, but it’s a budget-friendly way to bulk it up). You can also use medium or extra-wide egg noodles—just keep an eye on the cook time, as thinner noodles may be done closer to the 2-hour mark. For a baked-style finish, transfer the cooked noodles to a greased casserole dish, sprinkle with a little extra cottage cheese or leftover bread crumbs if you have them, and pop under the broiler for a few minutes until lightly browned on top. Leftovers reheat well with a splash of milk stirred in to loosen the sauce; warm gently on the stovetop or in the microwave, stirring halfway through so the noodles stay tender.