There is something wonderfully old-fashioned and thrifty about turning a package of sliced deli bologna into a warm, creamy supper, and this slow cooker version does exactly that with hardly any fuss at all. It has that familiar Midwestern comfort of pantry cooking, where a can of soup, a hearty noodle, and a humble meat like bologna come together into a filling meal that tastes like it has been bubbling away in the kitchen all afternoon.
This dish is rich and cozy on its own, but it is especially nice with green beans, buttered peas, or a simple cucumber salad to brighten the plate. If you want to stretch supper a little further, set out warm dinner rolls or sliced bread to catch every bit of the creamy sauce, and a spoonful of black pepper over the top gives it a nice homespun finish.
Slow Cooker 4-Ingredient Creamy Bologna and Noodles
Servings: 4 to 6
Ingredients
1 pound thick sliced deli bologna, cut into bite-size strips or squares
1 can (10.5 ounces) cream of mushroom soup
2 cups low-sodium chicken broth
8 ounces egg noodles
Directions
1. Lightly coat the slow cooker insert with cooking spray if you like easier cleanup, then layer the sliced deli bologna in the bottom of the slow cooker.
2. Spoon the cream of mushroom soup over the bologna, then pour in the chicken broth and stir gently to combine.
3. Cover and cook on low for 3 to 4 hours, until the bologna is heated through and the sauce is bubbling around the edges.
4. Stir in the egg noodles, making sure they are mostly submerged in the liquid. Cover again and cook on high for 20 to 30 minutes, stirring once or twice, until the noodles are tender. If the mixture gets too thick, add a splash of extra broth.
5. Stir well, let the noodles sit for a few minutes to thicken the sauce, then serve hot in bowls.
Variations & Tips
Add a little seasoning: Bologna and canned soup already bring plenty of savory flavor, but a pinch of black pepper, onion powder, or garlic powder can give the dish a little extra depth without changing its simple character.
Use the right noodles: Egg noodles work best here because they cook quickly and hold that creamy sauce so nicely. If you use another noodle, keep an eye on the liquid and cooking time, since some pasta shapes take longer and may need more broth.
Make it heartier: Stir in a handful of frozen peas during the last 10 minutes, or serve the finished dish over mashed potatoes or toast if you want to make it stretch for bigger appetites.
Keep the sauce creamy: Slow cookers can vary, so check the noodles early the first time you make it. If the sauce thickens too much, loosen it with a little warm broth; if it seems thin, let it sit uncovered for a few minutes before serving.