My grandma used to make this growing up and it steals the show every time. It tastes incredible and only needs 3 ingredients to throw together!

This oven baked 3-ingredient creamy mushroom and noodle bake is straight from the kind of kitchen where the windows fog up in winter and everyone wanders in asking what smells so good. It’s the kind of dish my grandma would pull from a glass baking dish, edges bubbling and browned, and somehow it always stole the show no matter what else was on the table. With just three ingredients and almost no prep, you get thick, tender egg noodles smothered in a rich, roasted mushroom sauce that tastes like you fussed all afternoon, even though you mostly let the oven do the work.

Serve this creamy mushroom and noodle bake straight from the glass baking dish with a big spoon, family-style. It pairs nicely with a crisp green salad, steamed green beans, or a simple pan of roasted vegetables for a bit of color and crunch. Warm rolls or buttered toast are perfect for soaking up the extra sauce around the edges. For a heartier plate, you can add a side of rotisserie chicken or sliced smoked sausage, but it’s comforting and satisfying enough to stand on its own as a cozy meatless main.

Servings: 6

12 oz wide egg noodles (about 3/4 of a 16 oz bag)

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

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

In a large bowl, stir together the sliced mushrooms and both cans of condensed cream of mushroom soup until the mushrooms are well coated. The mixture will be very thick—that’s exactly what you want for a rich, creamy bake.

Pour the mushroom-soup mixture over the dry noodles, spreading it out with a spatula to cover as many noodles as possible. Gently press down so the sauce settles into the noodles. It’s okay if a few noodle edges stick up; those will get nicely browned and a little chewy in the oven.

Cover the baking dish tightly with foil to trap in steam. This helps the noodles soften and cook through in the creamy mushroom sauce.

Bake, covered, for 35–40 minutes, until the noodles are tender when you poke a fork down into the center. Carefully remove the foil, watching for hot steam.

Return the uncovered dish to the oven and bake for another 10–15 minutes, or until the top is lightly browned around the edges and the sauce is bubbling. Those browned bits around the sides are the best part.

Let the noodle bake rest on the counter for about 5–10 minutes before serving. This short rest helps the sauce thicken slightly so it clings to the noodles. Serve warm, scooping down to the bottom so everyone gets plenty of creamy mushroom sauce.

If you have picky eaters, you can chop the mushrooms into smaller pieces so they blend into the sauce more, or use a mix of white and cremini mushrooms for a deeper flavor that still feels familiar. For extra creaminess, stir in a splash of milk or half-and-half to the soup mixture before baking, but keep in mind that technically adds another ingredient. To stretch the meal, you can serve this alongside baked chicken tenders or fold in leftover cooked chicken or ham right before baking (again, this goes beyond the 3-ingredient base, but it’s handy for using up leftovers). If you like a little crunch, sprinkle buttered breadcrumbs or crushed crackers over the top during the last 10 minutes of baking. For a bit of color, stir in a handful of thawed frozen peas after baking and let the hot casserole warm them through. Food safety tips: Make sure the casserole is heated until it’s bubbling all the way in the center before serving, especially if you add any cooked meats or extra dairy. If you add leftover meat, be sure it was cooled and stored properly, and don’t leave the finished bake out at room temperature for more than 2 hours. Refrigerate leftovers in a shallow container and reheat thoroughly until steaming hot before eating.