Pour cream of shrimp soup and these 3 ingredients over egg noodles into a casserole dish for a summer supper that becomes an instant favorite

This oven-baked 4-ingredient Amish-style cream of shrimp noodle casserole is exactly the kind of no-fuss summer supper I lean on after a long workday. Everything happens in one casserole dish: you pour canned cream of shrimp soup and just three simple ingredients over dry egg noodles, slide it into the oven, and let it turn into a cozy, creamy bake that tastes like it took way more effort than it did. The method is inspired by old-fashioned Amish dump-and-bake casseroles—minimal prep, pantry-friendly ingredients, and comforting flavors that somehow always win over the whole table.

Serve this creamy shrimp noodle casserole with a simple green salad (I like romaine, cherry tomatoes, and a zippy vinaigrette) to balance the richness. Steamed or roasted vegetables like green beans, broccoli, or asparagus work really well on the side, especially in the summer when produce is fresh. Warm dinner rolls or crusty bread are great for scooping up the extra sauce. If you want to stretch the meal for a crowd, add a bowl of fresh fruit or a light cucumber salad to keep things bright and refreshing.

Servings: 4

8 oz dry wide egg noodles

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or a thin swipe of butter to help prevent sticking.

Spread the dry egg noodles evenly in the bottom of the prepared casserole dish. They should be in a fairly even layer so they cook through at the same rate.

In a medium bowl, whisk together the canned cream of shrimp soup and the milk until smooth and well combined. This thinned soup mixture is what will cook and soften the noodles in the oven.

Pour the cream of shrimp and milk mixture evenly over the dry egg noodles in the casserole dish, making sure to cover as many noodles as possible. Use a spoon to gently press the noodles down so they’re mostly submerged in the liquid.

Sprinkle the shredded cheddar cheese evenly over the top of the sauced noodles. This will melt into a cheesy, bubbly layer as it bakes.

Cover the casserole dish tightly with aluminum foil to trap steam and help the dry noodles cook through in the sauce.

Bake covered at 375°F (190°C) for 30 minutes. Carefully remove the foil—watch for hot steam—then return the dish to the oven and bake uncovered for an additional 10–15 minutes, or until the noodles are tender when you test them with a fork and the top is lightly golden and bubbly.

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

For a little extra flavor without adding more ingredients, you can use sharp cheddar instead of mild, or swap in part evaporated milk for a richer sauce. If you want more seafood in every bite, stir in 1 cup of small cooked shrimp or canned tiny shrimp along with the soup mixture before baking—just be sure they’re fully cooked and drained so you’re not adding extra liquid. To sneak in veggies, fold in 1–1 1/2 cups of frozen peas or mixed vegetables under the cheese layer; they’ll cook right along with the noodles. If you prefer a bit of crunch, top the finished casserole with crushed butter crackers or toasted breadcrumbs after baking, then pop it back in the oven for 3–5 minutes to crisp. For make-ahead prep, you can assemble the casserole up to the point of baking, cover, and refrigerate for up to 8 hours; add 5–10 minutes to the covered bake time if starting from cold. Food safety tips: Keep the canned soup at room temperature only as long as it takes to assemble the casserole, then bake promptly. If you add any cooked shrimp or other seafood, make sure it has been kept refrigerated at or below 40°F (4°C) and is not left out for more than 2 hours total. Refrigerate leftovers within 2 hours of baking, store in an airtight container, and reheat thoroughly to 165°F (74°C) before eating, using up within 3–4 days.