Pour canned blueberry pie filling and these 2 ingredients over egg noodles into a baking pan for a summer treat nobody can resist

This oven-baked 4-ingredient Amish-style blueberry noodle pudding leans into the kind of thrifty, comforting baking that rural Midwestern and Pennsylvania Dutch kitchens are known for. Instead of fussing with a custard base, you simply pour canned blueberry pie filling, sweetened condensed milk, and melted butter over a bed of uncooked egg noodles, then let the oven do the work. The result is a lightly sweet, creamy, almost cobbler-like noodle pudding that feels nostalgic but is simple enough for any busy weeknight or casual summer gathering.

Serve this blueberry noodle pudding warm, scooped straight from the pan. It’s lovely on its own, but a spoonful of vanilla ice cream, lightly sweetened whipped cream, or a dollop of plain Greek yogurt plays nicely with the rich, jammy blueberries. For contrast, pair it with something crisp and fresh, like a simple green salad or a plate of sliced summer fruit. Coffee, black tea, or an iced herbal tea with lemon all make easy companions if you’re serving this as a dessert after a light meal or at a potluck.

Servings: 6–8

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

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan with a little butter to prevent sticking.

Spread the uncooked wide egg noodles evenly in the greased baking pan, breaking up any large clumps so they form a relatively even layer.

In a medium bowl or large measuring cup, whisk together the sweetened condensed milk and melted butter until smooth and fully combined.

Slowly pour the sweetened condensed milk and butter mixture evenly over the dry egg noodles, trying to coat as much of the surface as possible so the noodles begin to soak up the liquid.

Open the can of blueberry pie filling and gently spoon or pour it over the noodles, spreading it out with the back of a spoon so it covers most of the pan. It’s fine if some noodles still peek through; the juices will spread as it bakes.

Use a spatula or spoon to lightly press the noodles down into the liquids and blueberry filling, helping everything nestle together. Do not stir aggressively; you want layers more than a full mix.

Cover the pan tightly with aluminum foil to trap steam. This helps the uncooked noodles soften and cook through in the oven.

Bake, covered, for 35–40 minutes, until the noodles are tender when you peek under the foil and the edges are bubbling.

Remove the foil and bake uncovered for an additional 10–15 minutes, until the top is lightly golden in spots and the filling is thick and bubbly. If any noodles look overly dry on top, gently press them back into the sauce with a spoon halfway through this uncovered time.

Transfer the pan to a cooling rack and let the pudding rest for at least 10–15 minutes before serving. This short rest allows the sauce to thicken slightly so the pudding scoops more neatly while still being warm and comforting.

For a slightly richer, more traditional noodle-pudding feel, you can whisk 2 beaten eggs into the sweetened condensed milk and butter mixture before pouring it over the noodles; bake fully covered for the first 40 minutes to ensure the eggs set gently. If you prefer a less sweet dessert, use only 3/4 of the can of sweetened condensed milk and add a splash (1–2 tablespoons) of whole milk to keep the liquid volume similar. A teaspoon of vanilla extract or 1/2 teaspoon of ground cinnamon stirred into the condensed milk mixture adds a warm, bakery-style flavor. For texture, sprinkle 1/2 cup of crushed cornflakes, graham cracker crumbs, or chopped pecans over the top after removing the foil for the final 10–15 minutes of baking. If you’d like to introduce some tang, serve with a dollop of sour cream or plain yogurt instead of whipped cream. Food safety notes: Make sure the pudding is heated all the way through and bubbling before serving; this ensures the egg noodles are fully cooked. Cool leftovers to room temperature within 1–2 hours, then cover and refrigerate. Reheat portions in the microwave or a 300°F (150°C) oven until hot. Because this dish is high in dairy and moisture, do not leave it at room temperature for more than 2 hours, and enjoy refrigerated leftovers within 3–4 days.