Pour canned beef stew and these 2 ingredients over uncooked egg noodles into a baking dish for a cozy family meal people always return to

This oven-baked 4-ingredient Amish-style beef stew noodles dish is the kind of cozy, stick-to-your-ribs meal that makes the whole house feel warmer. It leans on simple pantry staples—canned beef stew, egg noodles, a little creaminess, and a touch of extra flavor—so you can get dinner in the oven fast, even on a busy weeknight. The method is as easy as it sounds: pour canned beef stew and two more ingredients right over uncooked egg noodles in a baking dish, then let the oven do the rest. It has that humble, farmhouse comfort you’d expect from a small-town church potluck, and it’s the kind of recipe families ask for again and again.

Serve these Amish-style beef stew noodles with a simple green salad or steamed green beans to balance the richness. Warm dinner rolls, biscuits, or a slice of buttered bread are perfect for soaking up the extra gravy in the pan. If you’d like to stretch the meal a bit, add a side of applesauce or sliced fresh fruit to keep things light and kid-friendly. A glass of iced tea, milk, or a cozy mug of hot tea rounds out this comforting family supper.

Servings: 4

8 oz uncooked wide egg noodles (about half of a 16 oz bag)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a little butter so the noodles don’t stick.

Spread the uncooked wide egg noodles evenly in the bottom of the prepared baking dish, making sure they’re in a fairly even layer so they cook through.

In a medium bowl, whisk together the sour cream and beef broth until smooth and well combined. This mixture will help thin the stew into a creamy sauce that the noodles can absorb.

Pour both cans of beef stew into the sour cream mixture and stir gently until everything is evenly mixed, breaking up any very large chunks of meat or potatoes if you like smaller pieces.

Slowly pour the beef stew mixture evenly over the uncooked egg noodles in the baking dish, making sure all the noodles are moistened. Use the back of a spoon to gently press down any noodles that are sticking up so they’re mostly covered with sauce.

Cover the baking dish tightly with aluminum foil to trap in steam, which helps the egg noodles cook through and stay tender.

Bake, covered, in the preheated oven for 35–40 minutes, until the noodles are soft when you test a piece from the center and the mixture is hot and bubbly around the edges.

Carefully remove the foil (watch for steam), stir the noodles and stew together to coat everything evenly, and check the texture. If you’d like it a bit thicker, return the dish to the oven uncovered for an additional 5–10 minutes.

Let the casserole rest for about 5 minutes before serving so it can set up slightly. Spoon into bowls or onto plates and enjoy warm.

For picky eaters, you can use a milder canned beef stew (look for versions with smaller vegetables) and chop any large veggie pieces into smaller bites before mixing. If your family likes extra creaminess, replace half of the beef broth with milk or heavy cream, or stir in an extra 1/2 cup of sour cream before baking. For a cheesier twist, sprinkle 1–1 1/2 cups of shredded cheddar or mozzarella over the top during the last 10 minutes of baking. To sneak in more veggies, stir in 1–2 cups of frozen peas, corn, or mixed vegetables with the beef stew before pouring over the noodles; they’ll cook right along with everything else. If you prefer a stronger beef flavor, use all beef broth instead of water and add a pinch of garlic powder or dried onion. To stretch the meal for a larger family, use a full 16 oz bag of egg noodles, add an extra 1/2–1 cup of broth, and one more can of beef stew, then bake a bit longer until the noodles are tender. Leftovers reheat well with a splash of broth or water to loosen the sauce, making an easy lunch the next day.