There are some suppers that do not need a recipe card once they have lived in your kitchen long enough, and this Amish-style kielbasa noodle casserole is one of those dependable dishes. It is the kind of hearty, thrifty meal Midwestern home cooks have long leaned on, built from simple pantry staples and smoked sausage, then baked together in one pan until the noodles are tender and the whole house smells warm and comforting.
This casserole is plenty satisfying on its own, but I like to set it out with buttered green beans, a simple cucumber salad, or a dish of stewed apples for a proper country supper. A basket of soft dinner rolls or a slice of homemade bread goes especially well for catching up every bit of the creamy sauce, and if you like a little brightness on the plate, a spoonful of pickled beets makes a fine partner.
Oven Baked 5-Ingredient Amish Kielbasa Noodle Casserole
Servings: 6
Ingredients
1 pound dry cavatelli noodles
Directions
1. Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9x13-inch glass casserole dish.
2. Spread the dry cavatelli evenly in the prepared dish.
3. In a medium bowl, whisk together the condensed cream of mushroom soup, milk, and 1 cup of the shredded cheddar cheese until mostly smooth.
4. Pour the soup mixture evenly over the dry noodles, making sure the pasta is as well covered as possible.
5. Lay the sliced kielbasa evenly over the top, then sprinkle with the remaining 1/2 cup cheddar cheese.
6. Cover the dish tightly with foil and bake for 40 minutes. Remove the foil and bake 15 to 20 minutes more, until the noodles are tender, the casserole is bubbling, and the cheese is melted and lightly golden.
7. Let the casserole rest for 10 minutes before serving so the sauce can settle and the noodles can finish soaking up all that goodness.
Variations & Tips
Add an onion: If you do not mind stretching past five ingredients, a thinly sliced onion tucked in among the noodles gives the casserole a sweeter, deeper flavor as it bakes.
Use a different soup: Cream of chicken or cream of celery both work nicely here if that is what you have in the cupboard. This is one of those practical farm kitchen suppers that welcomes a little flexibility.
Check noodle tenderness: Since oven temperatures and pasta shapes can vary, test a noodle from the center before pulling the dish out for good. If it still has too much bite, add a splash of milk, cover again, and bake a bit longer.
Make it heartier: A handful of drained peas or cooked mushrooms can be stirred into the sauce for a fuller casserole, especially if you are feeding hungry folks after a long day.
Rest before serving: That short rest at the end matters more than people think. It gives the sauce time to thicken, making the casserole easier to spoon and much more comforting on the plate.
