Pour jarred turkey gravy and these 2 ingredients over uncooked egg noodles into a baking dish for a wholesome dinner that brings everyone to the table

This oven baked 4-ingredient Amish turkey noodle bake is exactly the kind of weeknight dinner I lean on when work runs late and everyone’s hungry at the same time. It’s inspired by the cozy, no-fuss Amish casseroles that rely on pantry staples and simple techniques. You literally pour jarred turkey gravy and two more ingredients over uncooked egg noodles in a baking dish, slide it into the oven, and let it turn into a creamy, wholesome dinner that feels like a hug in a pan—without dirtying a bunch of pots.

Serve this turkey noodle bake straight from the oven with something fresh and crunchy on the side to balance the creaminess—think a simple green salad with vinaigrette or steamed green beans. Warm dinner rolls or buttered toast soldiers are great for scooping up the extra gravy. If you want to stretch the meal a bit further, add a side of roasted carrots or a quick cucumber salad. A glass of iced tea or a light white wine pairs nicely if you’re winding down after a long day.

Servings: 4

8 oz uncooked wide egg noodles

Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with nonstick cooking spray to help prevent sticking and make cleanup easier.

Spread the uncooked wide egg noodles evenly in the bottom of the baking dish. Try to keep them in a relatively even layer so they cook through at the same rate.

Scatter the cooked shredded turkey evenly over the dry noodles, tucking some of the meat down between the noodles so every bite gets a bit of turkey.

In a medium bowl or large measuring cup, whisk together the jarred turkey gravy and the chicken or turkey broth until smooth and well combined. This extra liquid is what helps the uncooked noodles soften in the oven.

Slowly pour the gravy-and-broth mixture evenly over the uncooked noodles and turkey in the baking dish, making sure to cover as much of the noodles as possible. Gently press down any noodles that are sticking up so they’re mostly submerged in the liquid.

Cover the baking dish tightly with aluminum foil to trap steam, which will help the noodles cook through and keep the casserole moist.

Bake, covered, for 35–40 minutes, until the noodles are tender when you peek under the foil and the mixture is hot and bubbly around the edges.

Carefully remove the foil, give the noodles and turkey a gentle stir to redistribute the gravy, and bake uncovered for an additional 5–10 minutes to let the top set slightly and thicken.

Let the turkey noodle bake rest for about 5 minutes before serving. This short rest helps the gravy thicken up a bit more so it’s creamy and scoopable. Serve warm, straight from the baking dish.

If you like a little extra richness, stir 1/2 cup of sour cream or plain Greek yogurt into the gravy mixture before pouring it over the noodles. For more veggies without extra effort, sprinkle 1–2 cups of frozen peas and carrots or mixed vegetables over the noodles along with the turkey before adding the gravy. To make it feel more like a classic Midwestern casserole, top the bake with 1 cup of shredded cheddar or mozzarella during the last 10 minutes of baking. You can also swap in leftover chicken for the turkey if that’s what you have on hand. For a slightly lighter version, use whole wheat egg noodles and a reduced-sodium gravy, and bump up the broth by 1/4 cup if the noodles look like they need a bit more liquid. If you need to prep ahead, assemble the dish up to the point of baking, cover tightly, and refrigerate for up to 8 hours; when baking from cold, add 5–10 extra minutes to the covered bake time and check the noodles for tenderness before uncovering.