There is something mighty comforting about a casserole that asks so little and gives so much back, and this oven baked Amish-style garden vegetable cream noodle dish is just that kind of supper. It brings together pantry-simple wide egg noodles, creamy garden vegetable cheese spread, and a couple of easy additions for a tender, bubbling bake that feels like the sort of practical, filling meal country cooks have long relied on when the garden is busy and the table needs feeding without a fuss.
Serve this creamy noodle casserole with sliced tomatoes, buttered green beans, sweet corn, or a crisp cucumber salad for a fine summer meal. It also sits nicely beside baked ham, roast chicken, or a platter of simple sausage links, and if you are feeding a crowd, a basket of warm bread or fluffy dinner rolls will help catch every last bit of that creamy sauce.
Oven Baked 4-Ingredient Amish Garden Vegetable Cream Noodles
Servings: 6
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
2. Spread the uncooked wide egg noodles evenly in the prepared baking dish.
3. Spoon the garden vegetable cream cheese in small dollops all over the noodles.
4. Pour the chicken broth and milk evenly over the top, making sure the liquid settles down around the noodles.
5. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil, stir gently to help the cream cheese melt into the broth, then return to the oven uncovered for 10 to 15 minutes, or until the noodles are tender and the top is hot and creamy.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle and thicken a bit.
Variations & Tips
Add a little cheese on top: If you want a more golden casserole, sprinkle a small handful of shredded mozzarella, Monterey Jack, or mild cheddar over the top for the last 10 minutes of baking. It is not necessary, but it does make a pretty supper dish.
Make it more garden-style: Stir in 1 to 2 cups of lightly cooked vegetables such as peas, chopped zucchini, corn, or green beans after the covered bake when you give everything that first gentle stir. That way the vegetables stay pleasant and do not cook down too much.
Use broth wisely: If your noodles seem a touch firm at the end of baking, add a small splash of extra warm broth, cover again, and bake a few minutes longer. Different noodle brands can soak up liquid a little differently.
Turn it into a fuller meal: For a heartier one-dish supper, add 2 cups of chopped cooked chicken or diced ham when you stir the casserole midway through baking. It is a good way to stretch leftovers and still keep supper feeling special.
