Toss melted butter over uncooked medium egg noodles, along with 2 other ingredients, into a casserole dish for a rich dinner that disappears faster than anything else I make

This oven baked 4-ingredient Amish butter noodle bake is the kind of cozy, no-fuss dinner I lean on after a long workday. It’s inspired by those simple Amish-style noodle casseroles that rely on pantry staples and lots of butter for comfort. You literally toss melted butter over uncooked medium egg noodles, add just two more ingredients, and slide the casserole dish into the oven. No boiling noodles, no complicated sauce—just rich, buttery noodles that somehow disappear faster than anything else I make.

Serve this buttery noodle bake with something fresh and crisp to balance the richness—think a simple green salad with a tangy vinaigrette or steamed green beans. It also pairs well with roasted or grilled chicken, pork chops, or meatloaf if you want to add protein without much extra work. For a super low-effort night, I’ll do this casserole, a bagged salad, and some frozen peas or mixed veggies warmed on the side. Leftovers reheat nicely with a splash of milk or broth to loosen the noodles back up.

Servings: 6

12 oz uncooked medium egg noodles

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch white casserole dish with a bit of butter or nonstick spray.

Add the uncooked medium egg noodles to the casserole dish and spread them out into an even layer. The noodles should be mostly flat so they cook evenly in the oven.

In a large microwave-safe bowl or small saucepan, melt the butter until fully liquid but not browned. Let it cool for 1–2 minutes so it’s warm, not scorching hot.

Pour the melted butter evenly over the uncooked noodles in the casserole dish. Use clean hands or tongs to gently toss the noodles right in the dish so they’re well coated in the butter. This step helps every noodle soak up flavor and keeps them from drying out.

In a separate bowl or large measuring cup, whisk together the whole milk and salt until the salt is mostly dissolved. Taste the milk mixture and adjust the salt if needed, keeping in mind the noodles will absorb the seasoning as they bake.

Slowly pour the milk mixture over the buttered noodles in the casserole dish. Gently press the noodles down with the back of a spoon so they’re mostly submerged in the liquid. It’s okay if a few edges stick up; they’ll get a little golden and toasty.

Cover the casserole dish tightly with aluminum foil to trap the steam. This is key to cooking the noodles through without boiling them first.

Bake covered at 350°F (175°C) for 35–40 minutes, until the noodles are tender when you poke them with a fork. Carefully remove the foil (watch for steam).

Give the noodles a gentle stir to redistribute the buttery milk sauce. If the noodles look a bit dry, add an extra splash of milk (2–4 tablespoons) around the edges and stir again.

Return the casserole to the oven, uncovered, and bake for another 10–15 minutes, or until the top is lightly golden and the liquid is mostly absorbed but still a bit saucy at the bottom.

Remove from the oven and let the noodle bake rest for 5–10 minutes before serving. This short rest helps the sauce thicken slightly and makes it easier to scoop clean portions.

Serve warm, scooping from the bottom so everyone gets plenty of buttery sauce along with the noodles.

To keep this true to the 4-ingredient idea, I treat any extras as optional add-ons. For a slightly lighter version, swap half of the whole milk for low-fat milk or unsalted chicken broth; the broth adds savory flavor without changing the simple feel. If you like a bit of texture, uncover the casserole for the last 15 minutes and let the top get extra golden and slightly crisp around the edges. You can also use unsalted butter and increase the salt to taste if you prefer to control the sodium more precisely. For make-ahead prep, assemble the noodles, butter, milk, and salt in the casserole dish, cover tightly, and refrigerate up to 4 hours before baking; add 5–10 extra minutes to the covered bake time since it will be starting cold. Leftovers can be stored in the fridge for up to 3 days—reheat gently in the microwave or oven with a splash of milk to bring back the creaminess. If your family likes a little extra richness, stir in a tablespoon or two more melted butter right after baking, just before serving.