Spoon canned cherry pie filling and these 2 ingredients over egg noodles into a baking dish for a sweet summer comfort dish you'll make all season long

This oven-baked 4-ingredient Amish-style cherry noodle pudding is the kind of sweet, cozy dish that feels right at home on a small-town summer table. It’s inspired by old-fashioned Amish noodle puddings, but simplified for busy families: you simply spoon canned cherry pie filling and two creamy ingredients over uncooked egg noodles in a baking dish, then let the oven do the rest. It’s fuss-free, comforting, and just special enough for Sunday dinner, potlucks, or a treat after a long summer day with the kids.

Serve this cherry noodle pudding warm, scooped straight from the baking dish. It’s lovely on its own, but a dollop of whipped cream or a small scoop of vanilla ice cream makes it feel extra special. For a lighter touch, pair it with fresh berries or sliced peaches on the side. It works well as a sweet brunch casserole alongside scrambled eggs and bacon, or as a dessert after a simple grilled dinner like burgers or chicken and a green salad.

Servings: 6-8

8 oz wide egg noodles, uncooked

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray or a thin coating of butter so the noodles don’t stick.

Spread the uncooked egg noodles evenly in the bottom of the prepared baking dish. Gently shake the dish so the noodles form a fairly even layer; this helps them cook more evenly in the oven.

In a medium bowl, whisk together the sour cream and milk (or half-and-half) until smooth and well combined. This creamy mixture will soak into the noodles as they bake.

Pour the sour cream mixture evenly over the uncooked egg noodles, using the back of a spoon to nudge it into the corners and down between the noodles as much as possible.

Open the can of cherry pie filling and gently spoon it over the top of the noodles and cream mixture, just like in the photo: generous spoonfuls scattered across the surface. Try to distribute the cherries so each scoop later will get some fruit.

Use the back of the spoon to lightly spread the cherry pie filling, but don’t worry about covering every noodle. Leaving some noodles peeking through gives the pudding a nice texture and a pretty, rustic look.

Cover the baking dish tightly with aluminum foil. This traps steam so the noodles can soften and cook through in the creamy mixture without drying out.

Bake, covered, for 35–40 minutes, until the noodles are tender when you poke a fork into the center. Carefully remove the foil (watch for hot steam), then return the dish to the oven, uncovered, for another 10–15 minutes to let the top set and very lightly brown around the edges.

Remove from the oven and let the cherry noodle pudding rest for at least 10–15 minutes before serving. This helps it thicken up so it’s easier to scoop and gives the flavors a chance to settle.

Spoon warm servings into bowls or onto plates. If you like, top with a little whipped cream or vanilla ice cream. Store any leftovers covered in the refrigerator for up to 3 days, and reheat gently in the microwave or a low oven until warmed through.

For a slightly richer dish, swap the milk for half-and-half or light cream. If your family prefers things a little less tangy, you can use vanilla yogurt in place of half of the sour cream, or stir 1–2 tablespoons of sugar into the sour cream mixture before pouring it over the noodles. For kids who love extra fruit, add a handful of drained canned pineapple tidbits or sliced fresh strawberries on top of the cherry pie filling before baking. You can also sprinkle a small handful of mini chocolate chips over the cherries for a cherry-chocolate twist. If you’d like a bit of crunch, add a light topping of crushed vanilla wafers or cornflakes mixed with a tablespoon of melted butter during the last 10–15 minutes of baking. For a slightly more savory, traditional noodle pudding feel, you can add a pinch of salt and a teaspoon of vanilla extract to the sour cream mixture. Always make sure the casserole is baked until the noodles are fully tender and the center is hot and bubbly; undercooked noodles can be unpleasantly chewy. Let the pudding cool briefly before serving so no one burns their mouth on the hot filling. Refrigerate leftovers promptly within 2 hours, keep them covered, and reheat only what you plan to eat. If the dish has been left out at room temperature for more than 2 hours, it’s safest to discard it.