This slow cooker 5-ingredient Amish-style celery beef noodles recipe is one of those cozy, no-fuss dinners that feels like it came straight from a church basement potluck. Everything starts with spooning cream of celery soup over raw ground beef in the slow cooker, then adding just three more simple pantry ingredients. By the time evening rolls around, you’ve got tender noodles in a rich, savory gravy that tastes like it took all day in Grandma’s kitchen, even though you barely lifted a finger. It’s the kind of family meal that tends to disappear faster than anything else on the table.
Serve these creamy celery beef noodles in wide bowls with a side of buttered peas, green beans, or a simple tossed salad to add some color and crunch. Warm dinner rolls, sliced bread, or biscuits are perfect for soaking up the extra gravy. If your crew likes a little tang, set out a small dish of dill pickles or sliced cucumbers in vinegar on the side. A pan of brownies or a simple fruit salad makes an easy dessert to round out this comforting, stick-to-your-ribs meal.
Slow Cooker Amish Celery Beef NoodlesServings: 6
Ingredients
2 pounds ground beef, raw
2 (10.5-ounce) cans cream of celery soup
3 cups beef broth (low sodium if possible)
12 ounces wide egg noodles (about 6 cups dry)
1 teaspoon kosher salt (or to taste)
Directions
Place the raw ground beef in the bottom of a 6-quart slow cooker, breaking it up gently into large chunks with your hands or a spoon so it covers the bottom in an even layer.
Open the cans of cream of celery soup and spoon the soup evenly over the raw ground beef, covering as much of the surface as you can. Do not stir; just let the soup sit on top of the meat.
Pour the beef broth around and over the soup-covered beef. Again, do not worry about stirring at this point—the slow cooker will gently blend everything as it cooks.
Sprinkle the kosher salt over the top. Place the lid on the slow cooker and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the ground beef is fully cooked through and very tender.
Once the beef is cooked, use a wooden spoon or spatula to break the meat up into small crumbles and stir everything together into a smooth, creamy gravy right in the slow cooker.
Add the dry egg noodles to the slow cooker, pressing them gently down into the liquid so they are mostly submerged. If the noodles are not covered, add a splash more beef broth or water, about 1/2 cup at a time, just until the noodles are barely covered.
Cover and cook on HIGH for 20–30 minutes, stirring once halfway through, until the noodles are tender but not mushy. Cooking time can vary a bit depending on your slow cooker and the thickness of your noodles, so start checking at the 20-minute mark.
Taste and adjust seasoning with a bit more salt if needed. If the mixture seems too thick, stir in a little extra warm broth or water; if it’s too thin, leave the lid off for 5–10 minutes on HIGH and let it bubble gently to thicken.
Serve the celery beef noodles hot, spooned into bowls or over a plate, making sure everyone gets plenty of the creamy beef and gravy.
Variations & Tips
For picky eaters, you can swap one can of cream of celery for cream of mushroom or cream of chicken if they’re unsure about celery flavor; the dish will still be cozy and mild. If you want to sneak in some veggies, stir in 1–2 cups of frozen peas or mixed vegetables during the last 10 minutes of cooking the noodles so they stay bright and tender. For extra creaminess, stir in 1/2 cup of sour cream or a splash of heavy cream right before serving. If you prefer less fat, use 90% lean ground beef and skim off any excess grease from the top before adding the noodles. You can also use ground turkey instead of beef and swap the beef broth for chicken broth. To stretch the meal for a crowd, add an extra cup of broth and another 4 ounces of noodles, then taste and adjust salt before serving. For a little more flavor without scaring off kids, add 1/2 teaspoon each of onion powder and garlic powder along with the salt at the beginning. Leftovers reheat well with a splash of broth or water to loosen the sauce, making them perfect for next-day lunches in a thermos for school or work.
