Spoon canned peach pie filling and these 3 ingredients over egg noodles into a baking dish for a sweet summer comfort you cannot resist

This oven baked 4-ingredient Amish-style peach noodle pudding is the kind of easy comfort that feels right at home on a summer evening, especially when the peaches are sweet and the kitchen is warm. It leans on the old Midwestern habit of turning pantry staples into something cozy and special, the way church ladies and farm wives did when time and money were both short. Here, we simply spoon canned peach pie filling and a few simple dairy and pantry ingredients over uncooked egg noodles in a baking dish, then let the oven do the rest. The noodles soak up the sweet, peachy syrup and bake into a soft, custardy casserole that tastes like a cross between peach cobbler and noodle kugel—simple, nostalgic, and very hard to resist.

Serve this peach noodle pudding warm, straight from the baking dish, with a big spoon and a pot of coffee nearby. A dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of heavy cream over each serving makes it extra comforting. It pairs nicely with simple grilled meats or a light summer supper—think sliced ham, roast chicken, or a crisp green salad—because the sweet, creamy noodles feel like dessert and side dish all in one. Leftovers reheat well for breakfast alongside scrambled eggs and bacon, the way many Midwestern farm families would enjoy a sweet noodle bake the next morning.

Servings: 6

8 ounces wide egg noodles, uncooked

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

Spread the uncooked wide egg noodles evenly in the bottom of the prepared baking dish. They should make a fairly even layer so they cook through as they bake.

In a medium bowl, stir together the sour cream and granulated sugar until smooth and well combined. This sweetened cream mixture will help the noodles turn soft and custardy as they bake.

Spoon the sour cream and sugar mixture evenly over the dry egg noodles, using the back of the spoon to gently nudge it around so most of the noodles get at least a light coating.

Open the canned peach pie filling and gently spoon it over the noodles and cream mixture, spreading it out to cover the top. Make sure to pour all the syrupy juices into the dish—those juices help cook and flavor the noodles.

With the back of the spoon, lightly press the peach slices down so they settle a bit into the noodles, but do not stir everything together. You want a loose layered effect: noodles on the bottom, creamy middle, peaches on top.

Cover the baking dish tightly with aluminum foil. This traps the steam and helps the uncooked noodles soften and absorb the peach syrup and cream.

Bake, covered, for 35 minutes. Then carefully remove the foil, watching for steam, and continue baking uncovered for another 15–20 minutes, or until the noodles are tender, most of the liquid is absorbed, and the top is bubbling and lightly golden around the edges.

Remove the dish from the oven and let the pudding rest for at least 10–15 minutes. This resting time allows the noodles to finish soaking up the sauce and makes it easier to scoop neat servings.

Serve warm, scooped into bowls or onto plates. If you like, top each portion with a little extra sour cream, whipped cream, or vanilla ice cream for an old-fashioned, comforting finish.

For a richer pudding, you can replace half of the sour cream with full-fat plain Greek yogurt or heavy cream; just keep the total amount the same so the noodles still have enough moisture to cook. If you enjoy warm spice, stir 1 teaspoon ground cinnamon and a pinch of nutmeg into the sour cream and sugar mixture before spooning it over the noodles—this gives a flavor reminiscent of peach cobbler. A handful (about 1/2 cup) of golden raisins or chopped dried apricots sprinkled over the noodles before adding the cream mixture will add little pockets of sweetness, much like some Amish and Mennonite noodle puddings. For a bit of crunch, you can scatter 1/2 cup crushed cornflakes or coarsely crushed vanilla wafers over the top during the last 10 minutes of baking so they toast but do not burn. If you only have one large (about 29-ounce) can of peach pie filling, you can still make the recipe, but add 1/4 cup water or milk to the sour cream mixture so there is enough liquid to soften the noodles; the pudding will be slightly less fruity but still very good. Food safety tips: Always check that your canned peach pie filling is within its expiration date and the cans are not dented, bulging, or rusted before using. Because this recipe includes dairy, refrigerate leftovers within 2 hours of baking, store them tightly covered, and enjoy within 3–4 days. Reheat individual portions in the microwave until steaming hot, or warm the whole dish in a 300°F (150°C) oven, covered, until heated through. If you are cooking for someone who is pregnant, elderly, or has a weakened immune system, be sure the pudding is reheated to a safe internal temperature (165°F/74°C) before serving.