Mix canned cherry pie filling and these 2 ingredients over uncooked egg noodles into a baking dish for a sweet dish you'll crave over and over

This little cherry noodle pudding is the kind of humble, four-ingredient dish you’d find on a church supper table in the rural Midwest, especially among Amish and Mennonite neighbors. It’s sweet, cozy, and a bit old-fashioned—just the way I like it. You simply scatter uncooked egg noodles in a baking dish, then mix canned cherry pie filling with two creamy pantry staples and pour it right over the top. The oven does the rest, softening the noodles and turning everything into a tender, custardy pudding that tastes like something Grandma might have pulled from her woodstove on a Sunday afternoon. It’s the sort of recipe you make when you want comfort without a lot of fuss.

Serve this cherry noodle pudding warm, scooped straight from the baking dish. It’s lovely all on its own, but a spoonful of lightly sweetened whipped cream or a small scoop of vanilla ice cream makes it feel extra special. A cup of hot coffee or black tea balances the sweetness nicely, and if you’re serving it after a hearty Sunday dinner—think pot roast, meatloaf, or baked ham—it’s a gentle, nostalgic finish that won’t keep you in the kitchen all day.

Servings: 6-8

8 oz uncooked wide egg noodles (about 4 cups loosely packed)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray so the pudding releases easily after baking.

Spread the uncooked wide egg noodles evenly in the bottom of the prepared baking dish. Shake the pan gently so the noodles form a fairly even layer; this helps them cook uniformly in the oven.

In a medium mixing bowl, add the canned cherry pie filling, sour cream, and whole milk. Using a spoon or spatula, stir until the mixture is mostly smooth and evenly combined, with the cherries distributed throughout. It will look like a rosy, creamy sauce with bright cherries peeking through.

Pour the cherry mixture evenly over the uncooked noodles in the baking dish. Use the back of the spoon to nudge the sauce into the corners and down into the noodles so most of them are moistened. It’s fine if a few noodle edges are poking up; they’ll soften and brown a bit in the oven.

With clean hands or a spoon, gently toss and press the noodles in the baking dish so they’re coated as well as possible with the cherry mixture. You don’t need to be fussy—just a quick mix so the sauce seeps between the noodles. Smooth the top lightly so it bakes evenly.

Cover the baking dish tightly with aluminum foil. This traps the steam and helps the uncooked egg noodles soften in the creamy cherry mixture instead of drying out.

Bake covered at 350°F (175°C) for 35–40 minutes, until the noodles are tender when you peek under the foil and the pudding is hot and bubbling around the edges.

Carefully remove the foil (watch for steam) and return the dish to the oven. Bake uncovered for another 10–15 minutes, or until the top is lightly set and a few noodle tips are just starting to turn golden. The pudding will still be a bit jiggly but should not be soupy in the center.

Remove the baking dish from the oven and let the pudding rest on a cooling rack for at least 10–15 minutes. This short rest helps the custardy mixture thicken and the noodles finish absorbing the sauce, making it easier to scoop.

Serve warm, spooned into bowls or onto dessert plates. If you like, top each serving with a dollop of whipped cream or a small scoop of vanilla ice cream. Store any leftovers, cooled to room temperature, covered in the refrigerator for up to 3 days.

For a richer, more old-fashioned flavor, replace half of the milk with heavy cream or evaporated milk. If you’d like a little extra sweetness and texture, sprinkle 2–3 tablespoons of sugar and a handful of raisins over the noodles before pouring on the cherry mixture—this leans into the classic Amish noodle pudding style. A teaspoon of vanilla extract or 1/2 teaspoon of almond extract stirred into the cherry mixture gives a lovely bakery-style aroma. You can also dust the top lightly with cinnamon or nutmeg before baking if you enjoy warm spices with fruit. For a slightly firmer texture, bake a bit longer uncovered, watching closely so the noodle edges don’t burn. If you want a smaller batch, halve all the ingredients and use an 8x8-inch baking dish, checking for doneness 5–10 minutes earlier. Food safety tips: Always use pasteurized dairy products and check that your sour cream and milk are fresh and kept refrigerated. Let the pudding cool slightly before refrigerating leftovers, and store them covered in the fridge within 2 hours of baking. Reheat portions gently in the microwave or a low oven until steaming hot in the center, and enjoy leftovers within 3 days for best quality.