This Amish-style cabbage noodle bake is the kind of humble supper that has kept Midwestern kitchens running for generations: a handful of simple ingredients, a sturdy casserole dish, and the promise of something hot and filling by dinnertime. The beauty of it is in its plain goodness. Dry bow tie pasta, shredded green cabbage, creamy soup, and broth bake together into a soft, savory dish with tender noodles and sweet cabbage in every bite. It is thrifty, cozy, and just the sort of meal that feels right when the evening turns cool.
Serve this bake with buttered rye bread, a simple cucumber salad, or a dish of applesauce for a supper that feels old-fashioned in the best possible way. If you want a little extra color on the table, roasted carrots or green beans fit in nicely, and a spoonful of black pepper on top wakes up the creamy flavors beautifully.
Oven Baked 4-Ingredient Amish Cabbage Noodle Bake
Servings: 6
Ingredients
8 ounces dry bow tie pasta
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass casserole dish so the noodles and cabbage do not stick as they bake.
2. Scatter the dry bow tie pasta evenly across the bottom of the casserole dish, then spread the shredded green cabbage over the top in an even layer.
3. In a bowl, whisk the condensed cream of chicken soup with the chicken broth until smooth, then pour the mixture evenly over the pasta and cabbage.
4. Cover the dish tightly with foil and bake for 50 to 60 minutes, until the pasta is tender and the cabbage is soft. Remove the foil for the last 10 minutes if you want a little color on top.
5. Let the casserole rest for 10 minutes before serving so the sauce can settle, then spoon it onto plates and serve hot.
Variations & Tips
Make it heartier: If you do not mind stepping past the four-ingredient idea, browned ground beef or chopped smoked sausage can be added for a more filling casserole. Layer the meat between the pasta and cabbage so the flavors mingle as it bakes.
Use cream of mushroom soup: For a meatless pantry version, swap the cream of chicken soup for cream of mushroom soup and use vegetable broth. It gives the bake a deeper, earthier flavor that pairs especially well with the sweet cabbage.
Shred the cabbage fine: Thin shreds soften more evenly and tuck into the noodles nicely, giving the casserole that tender, old-fashioned texture this dish is known for. Coarse cabbage pieces may need extra baking time and a splash more broth.
Check the liquid near the end: Ovens and pasta brands can differ a bit, so peek under the foil during the last 15 minutes. If the casserole looks dry before the noodles are tender, add a small splash of broth, cover again, and continue baking until everything is soft and creamy.
