Scatter chopped raw scallions over dry wide ribbon noodles, paired with 2 ingredients, into a glass casserole dish for a simple summer supper that’s the first thing I suggest

This little scallion noodle bake is the sort of simple summer supper I suggest first when someone asks for an easy, comforting dish that doesn’t heat up the whole house or dirty every pan you own. It comes from the old Amish-style church cookbooks that lean on pantry staples and quiet thrift. Dry wide ribbon noodles go straight into a glass casserole dish, then you scatter on a good handful of chopped raw scallions, pour over a simple creamy mixture, and finish with a blanket of shredded cheese. It bakes up into a gentle, onion-scented dish that feels right at home on a farm table or a weeknight kitchen counter.

Serve this scallion noodle bake with sliced garden tomatoes, cucumbers in a light vinegar dressing, or a simple green salad to keep the meal feeling summery and fresh. A dish of cottage cheese or applesauce on the side fits its Midwestern roots, and a basket of warm dinner rolls or buttered toast soldiers helps scoop up the creamy noodles. It pairs nicely with grilled chicken, ham, or just a plate of crisp bacon if you want to stretch it into a heartier supper.

Servings: 4

8 oz dry wide ribbon egg noodles

Preheat your oven to 350°F (175°C). Set out a 9x13-inch glass casserole dish on a heat-safe surface; no need to grease it heavily, just a light swipe of butter if you like.

Pour the dry wide ribbon egg noodles evenly into the bottom of the glass casserole dish, spreading them so they make a fairly even layer. This is your base.

Scatter the chopped raw scallions over the dry noodles, using your hands to sprinkle them evenly from corner to corner. Some pieces will fall down between the noodles—that’s exactly what you want.

In a medium bowl or large measuring cup, whisk together the whole milk, kosher salt, and black pepper until the seasoning is well distributed. This simple mixture will soak into the noodles as they bake.

Slowly pour the milk mixture over the noodles and scallions in the glass dish, making sure to cover as much of the surface as possible so the liquid can seep down and moisten the dry noodles.

Sprinkle the shredded mild cheddar cheese evenly over the top of the noodles and scallions. Try to cover the surface so you get a nice cheesy crust once it bakes.

Dot the top of the cheese with small pieces of butter, if using. This helps the cheese brown and adds a little extra richness, very much in the old Amish style.

Cover the glass casserole dish tightly with foil to trap the steam, and place it on the middle rack of the preheated oven.

Bake, covered, for 35–40 minutes, until the noodles are tender when you poke a fork down into the center and the milk has mostly been absorbed.

Remove the foil and bake for another 10–15 minutes, until the top is lightly browned and bubbling around the edges. If the noodles at the very top look dry, drizzle a few extra tablespoons of milk around the edges and bake a few minutes more.

Let the casserole rest on the counter for 5–10 minutes before serving so it can settle and thicken slightly. Scoop into bowls or onto plates, making sure each serving gets some of the scallions from within the noodles.

You can play with this simple base while keeping the spirit of the recipe. For a richer bake, replace 1 cup of the milk with heavy cream or half-and-half, or stir in a spoonful of sour cream before pouring the liquid over the noodles. If you prefer a milder onion flavor, use only the green tops of the scallions and save the stronger white parts for another dish. A handful of frozen peas or corn can be scattered over the noodles along with the scallions for a touch of sweetness and color; just keep the total volume similar so the noodles still have room to absorb the milk. Try different cheeses, such as Colby, Monterey Jack, or a mild Swiss, but avoid very hard, dry cheeses that won’t melt smoothly. If you need to stretch the dish for a crowd, add up to 2 extra ounces of noodles and a splash more milk, checking doneness and moisture near the end of baking. For food safety, keep the milk and cheese refrigerated until you’re ready to assemble, and don’t let the unbaked casserole sit out at room temperature for more than 30 minutes before baking. Use an oven-safe glass dish and avoid placing it directly from the refrigerator into a very hot oven to prevent thermal shock; let it warm slightly on the counter while the oven preheats. Leftovers should be cooled within 2 hours, covered, and refrigerated; reheat thoroughly in a 325°F oven until steaming hot in the center, adding a spoonful of milk if the noodles seem dry.