Pour canned cream of leek soup and these 2 ingredients over egg noodles into a casserole dish for a simple comfort meal you will make again and again

This oven-baked 4-ingredient Amish-style leek soup noodle casserole is the kind of throw-together comfort meal I lean on after a long workday. It starts with uncooked egg noodles in a casserole dish and a can of store-bought cream of leek soup poured right over the top, just like the process shot you’d grab on your phone. Amish and Midwestern church cookbooks are full of simple, cozy casseroles like this that stretch pantry staples into something that tastes like home. With only two more everyday ingredients and almost no prep, it’s an easy way to get a warm, creamy, leeky pasta dish on the table with minimal effort and dishes.

Serve these creamy leek soup noodles with a simple green salad (bagged spring mix totally works) and some steamed or roasted vegetables like green beans, carrots, or broccoli to round out the meal. Garlic bread or buttered dinner rolls are perfect for soaking up the extra sauce. If you want to bulk it up a bit more, pair it with rotisserie chicken or leftover roast pork on the side. A crisp apple cider, iced tea, or a light white wine all go well with the rich, savory flavors.

Servings: 4

8 oz uncooked wide egg noodles (about 4 cups dry)

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

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

In a medium bowl, whisk together the canned cream of leek soup and the milk until smooth and well combined. It should be pourable but still nice and creamy.

Pour the cream of leek soup mixture evenly over the uncooked egg noodles in the casserole dish, making sure to cover as much of the pasta as possible. Use the back of a spoon to gently nudge the liquid into any dry spots so the noodles have plenty of moisture to cook in.

Sprinkle about 1/2 cup of the shredded cheddar cheese evenly over the top of the sauced noodles. Reserve the remaining 1/2 cup of cheese for later.

Cover the casserole dish tightly with aluminum foil. This traps the steam so the egg noodles can cook through in the oven without boiling them first.

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 firm or dry, cover again and bake for an additional 5–10 minutes, checking once more.

Once the noodles are tender, carefully remove the foil (watch out for hot steam). Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top.

Return the casserole to the oven, uncovered, and bake for another 8–10 minutes, or until the cheese on top is melted and lightly bubbly around the edges.

Remove from the oven and let the casserole rest for about 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop neat portions. Serve warm straight from the casserole dish.

For extra protein, you can stir 1–2 cups of cooked, shredded chicken, diced ham, or cooked ground sausage into the noodles before pouring the soup mixture over the top. If you like a bit more texture, sprinkle 1/2 cup of crushed butter crackers or seasoned breadcrumbs over the cheese in the final baking step for a crunchy topping. To lighten things up slightly, you can use 1 can of cream of leek soup and 1 can of cream of mushroom or cream of chicken instead of both cans being leek, and swap part of the milk for low-sodium chicken broth (use 1 cup milk and 3/4 cup broth). For a richer, more indulgent casserole, replace 1/2 cup of the milk with heavy cream or half-and-half. If you need to prep ahead, assemble the casserole up through adding the first half of the cheese, cover tightly, and refrigerate up to 24 hours; when baking from cold, add 5–10 minutes to the covered bake time and check that the noodles are tender. Always make sure the casserole is heated to a safe temperature (at least 165°F/74°C in the center) before serving, especially if you add cooked meats. Leftovers should be cooled, covered, and stored in the refrigerator within 2 hours and eaten within 3–4 days; reheat thoroughly until steaming hot. Because this recipe uses canned soup and dairy, avoid leaving the baked casserole out at room temperature for more than 2 hours to reduce the risk of foodborne illness.