Drop raw cubed smoked ham over dry homestyle egg noodles, paired with 2 ingredients, into a ceramic baking pan for a comforting supper that’s always a yes in my house

This oven-baked 4-ingredient Amish-style ham noodle casserole is the kind of practical, no-fuss supper that fits right into a busy Midwestern weeknight. The method is as simple as it sounds: dry homestyle egg noodles go straight into a ceramic baking pan, then you literally drop raw cubed smoked ham over the top and finish it with just two more pantry-friendly ingredients. Amish and Mennonite community cookbooks are full of this sort of humble, economical comfort food—stretching a bit of smoked meat and noodles into something warm, filling, and familiar. If you like recipes that you can assemble in minutes and slide into the oven while you take care of everything else, this one earns its place in the rotation.

Serve this ham noodle casserole straight from the ceramic baking pan while it’s still bubbling around the edges. I like to pair it with something crisp and bright to balance the richness—a simple green salad with a tangy vinaigrette, or steamed green beans tossed with lemon. Buttered peas or roasted carrots also echo the farmhouse feel nicely. For a heartier spread, add a basket of warm dinner rolls or a sliceable country bread to mop up the creamy sauce, and finish with something light and fruity for dessert, like applesauce or a simple citrus salad.

Servings: 6

12 oz dry homestyle wide egg noodles

Preheat your oven to 375°F (190°C). Place a medium-to-large ceramic baking pan (about 9x13 inches) on a light wood or other heat-safe countertop so it’s ready to assemble.

Spread the dry homestyle egg noodles evenly in the bottom of the ceramic baking pan. They should form a fairly even layer without packing them down.

With clean hands, drop the raw cubed smoked ham evenly over the dry noodles, letting the cubes fall where they may. Aim to distribute the ham so that each area of the pan gets a good mix of meat and noodles.

In a large measuring cup or bowl, whisk together the chicken broth and whole milk until well combined. This simple mixture will hydrate the noodles and create a light, creamy sauce as it bakes.

Slowly pour the broth-and-milk mixture over the ham and noodles, moving around the pan so the liquid seeps down evenly. Gently press any noodles that are sticking up so most are submerged; a few peeking out is fine.

Cover the ceramic baking pan tightly with foil to trap in steam. Place the pan on the center rack of the preheated oven.

Bake, covered, for 40 minutes. This gives the dry noodles time to absorb the liquid and soften while the smoked ham warms through and flavors the sauce.

After 40 minutes, carefully remove the foil, watching for hot steam. Check a noodle from the center of the pan; it should be nearly tender but can still have a slight bite.

Return the uncovered pan to the oven and bake for an additional 10–15 minutes, or until the top is lightly golden in spots, the edges are bubbling, and the noodles are fully tender. If the top looks dry before the noodles are done, loosely tent with foil for the last few minutes.

Remove the casserole from the oven and let it rest on the countertop for 5–10 minutes. The sauce will thicken slightly as it cools, making it easier to scoop clean portions.

Taste and season at the table if needed; depending on how salty your smoked ham and broth are, you may not need additional salt. Serve warm, straight from the ceramic baking pan.

Because this casserole relies on only four ingredients, small changes can make a noticeable difference. If you prefer a richer, more classic Midwestern-creaminess, swap 1 cup of the milk for 1 cup of heavy cream, or stir in 1/2 cup of sour cream after baking and resting, then return the pan to the warm (but off) oven for 5 minutes. For a more pronounced smoked flavor, use a deeply smoked ham and cut it into slightly larger cubes (3/4 inch) so you get distinct bites of meat. You can also add a simple topping without breaking the spirit of the recipe: sprinkle the surface with a light handful of dry breadcrumbs and a drizzle of melted butter during the last 10 minutes of baking for a subtle crust. If you want a vegetable component without complicating the prep, scatter 1–1 1/2 cups of frozen peas or mixed vegetables over the noodles before dropping on the ham, then proceed as directed; they’ll cook right along with everything else. For ingredient swaps, turkey ham or smoked pork loin can stand in for traditional smoked ham. If you use a salty country ham, reduce the sodium elsewhere by choosing no-salt-added broth and be cautious with any added salt at the table. You can also use 2% milk, but the sauce will be a bit thinner; in that case, bake on the longer end of the time range to help it reduce slightly. Food safety tips: Always start with fully cooked, properly stored smoked ham; most smoked hams sold cubed or in chunks are already cooked, but check the package label. Keep the ham refrigerated at 40°F (4°C) or below until you’re ready to cut and use it, and avoid letting it sit at room temperature for more than 2 hours total. Use clean hands or utensils when dropping the ham over the noodles, and wash your hands before and after handling any meat. If you pre-cube the ham, store it in a covered container in the refrigerator and use it within 3–4 days. Leftover casserole should be cooled, then refrigerated within 2 hours of baking and eaten within 3–4 days; reheat portions to at least 165°F (74°C) before serving.