Mix jarred applesauce and these 2 ingredients over uncooked egg noodles into a casserole dish for a meal you'll crave over and over

This oven-baked Amish applesauce noodle casserole is one of those humble, four-ingredient dishes that feels like it’s been on Midwestern church potluck tables forever. It leans on store-bought jarred applesauce, uncooked egg noodles, and just two pantry staples to create a sweet-savory, gently spiced bake that’s pure comfort. Everything is mixed right in the casserole dish—no boiling noodles, no separate pans—making it especially appealing on busy weeknights or when you want something nostalgic and soothing with minimal effort.

Serve these applesauce noodles hot, straight from the oven, with something crisp and green alongside to balance the sweetness—think a simple vinegar-dressed salad, sautéed green beans, or roasted Brussels sprouts. It also pairs nicely with roasted pork or grilled sausages if you want to turn it into a heartier main course. For a brunch or breakfast-for-dinner spread, offer it next to scrambled eggs, smoked bacon, and a pot of strong coffee; the gentle apple-cinnamon profile fits right in.

Servings: 4

8 ounces uncooked wide egg noodles

Preheat your oven to 350°F (175°C). Lightly grease a 2-quart casserole dish (about 8x8 inches or similar) with a bit of butter to help prevent sticking.

Spread the uncooked wide egg noodles evenly in the bottom of the prepared casserole dish. They should form a fairly even layer so they cook consistently in the oven.

In a medium bowl, whisk together the jarred applesauce and whole milk until well combined and smooth. You’re looking for a pourable, creamy mixture that will soak into the noodles as they bake.

Pour the applesauce-milk mixture evenly over the uncooked egg noodles in the casserole dish. Use your hands or a spoon to gently mix and toss the noodles in the dish so they’re all coated and moistened, making sure no dry pockets of noodles remain.

Drizzle the melted salted butter over the top of the coated noodles. Lightly stir again with your hands or a spoon to distribute the butter through the noodles and applesauce mixture.

Cover the casserole dish tightly with foil to trap in steam, which will help the noodles cook through and stay tender.

Bake the covered casserole on the middle rack for 35 to 40 minutes, until the noodles are tender when pierced with a fork and most of the liquid has been absorbed.

Remove the foil and bake uncovered for an additional 5 to 10 minutes, just until the top looks lightly set and a bit golden in spots. This step helps concentrate the flavors and firm up the texture slightly.

Let the casserole rest for about 5 to 10 minutes before serving. This brief rest allows the noodles to finish absorbing any remaining sauce and makes it easier to scoop neat portions.

For a more traditionally spiced Amish-style version, whisk 1 to 2 teaspoons of ground cinnamon and a pinch of nutmeg into the applesauce and milk before pouring it over the noodles. If your applesauce is completely unsweetened and you prefer a sweeter casserole, stir in 2 to 3 tablespoons of brown sugar or maple syrup. To add a bit of texture, sprinkle 1/4 to 1/3 cup of raisins over the noodles before mixing in the applesauce mixture; they’ll plump as the casserole bakes. For a richer, more custardy result, swap half of the milk for heavy cream or use evaporated milk, which holds up nicely in the oven. You can also use different shapes of egg noodles (medium or extra-wide) as long as you keep the total weight close to 8 ounces. If you’d like a subtle, crisp topping, remove the foil for the last 10 minutes and scatter a few small dots of butter over the surface, then finish under the broiler for 1 to 2 minutes—watching closely—until just lightly browned. Leftovers reheat well in a low oven with a splash of milk to keep the noodles from drying out.