Pour jarred mushroom gravy and these 2 ingredients over uncooked egg noodles into a casserole dish for a comforting meal people always return to

This oven-baked Amish-style mushroom noodle bake is the kind of cozy, no-fuss casserole that fits right into a busy weeknight. Everything comes together in one dish by pouring jarred mushroom gravy and just two simple ingredients over uncooked egg noodles. It has that old-fashioned, church-supper comfort to it, but with a shortcut that makes it very doable after work or between kids’ activities. If you grew up on creamy noodle bakes in the Midwest, this will feel like home on a plate.

Serve this mushroom noodle bake hot, straight from the oven, with a simple green side to balance the richness—steamed green beans, a tossed salad, or roasted broccoli all work well. Warm dinner rolls or buttered toast are great for soaking up any extra gravy. For a heartier table, add a side of sliced fresh fruit or applesauce, which kids usually love. This casserole also reheats nicely, so it’s perfect for packing into lunch containers the next day with a handful of baby carrots on the side.

Servings: 6

12 oz uncooked wide egg noodles

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with cooking spray or a thin swipe of butter so the noodles don’t stick.

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

In a large bowl, whisk together the jarred mushroom gravy and sour cream until the mixture is smooth and well blended. This will be your creamy sauce that cooks the noodles right in the dish.

Stir the shredded cooked chicken into the gravy mixture until it’s evenly distributed. If any large clumps of chicken remain, break them up with a spoon so every scoop of casserole gets some.

Pour the mushroom gravy mixture evenly over the uncooked egg noodles in the casserole dish, making sure to cover as many noodles as you can. Use the back of a spoon to gently press down and nudge the sauce into the nooks and crannies so the noodles are moistened.

Cover the casserole dish tightly with aluminum foil. This traps the steam and helps the noodles soften and cook through in the oven.

Bake, covered, in the preheated oven for 35–40 minutes, until the noodles are tender when you poke a fork down into the center. If the noodles still feel a bit firm, recover and bake for an additional 5–10 minutes.

Once the noodles are tender, remove the foil and bake uncovered for another 5–10 minutes, just until the top looks set and a few edges are lightly golden. This step helps the casserole thicken up a bit.

Remove the casserole from the oven and let it rest for 5–10 minutes before serving. This short rest helps the sauce settle and makes it easier to scoop clean portions. Serve warm and enjoy that cozy, creamy mushroom flavor.

For picky eaters, you can swap the shredded chicken for small pieces of cooked ham or leave the meat out entirely and add 1–2 cups of mild shredded cheese to the gravy mixture instead. If your family likes extra creaminess, stir in an additional 1/2 cup of sour cream or a splash of milk before baking. To sneak in some veggies, mix in 1–2 cups of thawed frozen peas, corn, or mixed vegetables with the chicken; they cook right along with the noodles. For a little crunch on top, uncover the casserole for the last 10 minutes and sprinkle with crushed butter crackers or plain breadcrumbs mixed with a tablespoon of melted butter. If you prefer a stronger mushroom flavor, add a small can of drained sliced mushrooms to the gravy mixture. This recipe is also easy to halve and bake in an 8x8-inch dish; just keep an eye on the baking time, as it may cook a bit faster. Leftovers can be stored in the fridge for up to 3 days and reheat well in the microwave with a small splash of milk to loosen the sauce.