DescriptionThis easy and colorful crockpot dish combines tender egg noodles with a mix of vegetables like peas, carrots, and corn, all tossed in a light garlic herb sauce. It’s a simple, comforting, and budget-friendly meal perfect as a main dish or a side.Ingredients3 cups egg noodles1 cup frozen peas1 cup diced carrots1 cup corn kernels3 cups vegetable broth2 tablespoons butter or olive oil3 cloves garlic, minced1 teaspoon dried parsley½ teaspoon black pepper½ teaspoon salt (or to taste)½ teaspoon Italian seasoning (optional)InstructionsAdd Ingredients: Place noodles, vegetables, garlic, broth, butter, and seasonings into the crockpot.Stir Well: Mix everything evenly so noodles are submerged.Cook:Low: 3–4 hoursHigh: 1.5–2 hoursCheck Texture: Stir halfway if possible. Add a splash of broth if it looks dry.Serve: Once noodles are tender, mix and serve warm.NotesFrozen vegetables work best and save prep time.You can add cooked chicken or tofu for extra protein.Avoid overcooking to prevent mushy noodles.TipsAdd grated Parmesan cheese before serving for extra flavor.A squeeze of lemon juice brightens the dish.Stir gently to keep noodles intact.ServingsMakes: 4 servings Nutritional Information (per serving, approx.)Calories: 250–300 kcalCarbohydrates: 40–45 gProtein: 6–8 gFat: 7–10 gFiber: 4–6 g BenefitsQuick and easy one-pot mealLoaded with vegetables and nutrientsKid-friendly and mild flavorAffordable and great for meal prep Q&AQ: Can I use fresh vegetables instead of frozen?A: Yes, just chop them small so they cook evenly.Q: How do I prevent noodles from getting mushy?A: Check early and avoid overcooking; cook on low if possible.Q: Can I make it creamy?A: Yes! Add ½ cup cream or cream cheese at the end.Q: How do I store leftovers?A: Refrigerate for up to 3 days. Reheat with a splash of broth.
Crockpot Vegetable Egg Noodles
