There is something especially comforting about an old Amish-style casserole that asks very little of the cook and still comes out rich, creamy, and satisfying. This oven baked cream of celery macaroni is the kind of humble pantry supper that has long been right at home across Midwestern kitchens, where canned soup, pasta, and a few simple staples could be counted on to feed a family well. Pour everything right over the uncooked macaroni, slide the dish into the oven, and let time do the work.
This casserole is hearty enough to stand on its own, but it is mighty good with buttered peas, green beans, cooked carrots, or a crisp lettuce salad to brighten the plate. For a fuller Sunday-style meal, serve it alongside baked ham, meatloaf, or simple roasted chicken, with a slice of bread or a warm biscuit to catch every bit of the creamy sauce.
Oven Baked 4-Ingredient Amish Cream of Celery Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
Directions
1. Preheat the oven to 350°F and lightly grease a 2-quart baking dish.
2. Spread the uncooked elbow macaroni evenly in the prepared baking dish.
3. Pour the cream of celery soup over the macaroni, then add the milk and stir gently until the pasta is evenly coated and the soup is loosened into a creamy mixture.
4. Sprinkle the shredded cheddar cheese evenly over the top.
5. Cover the dish tightly with foil and bake for 30 minutes.
6. Uncover and bake 20 to 25 minutes more, until the macaroni is tender and the top is lightly golden and bubbling around the edges.
7. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle and thicken slightly.
Variations & Tips
Cheesier version: If your family likes a richer casserole, stir an extra 1/2 cup of shredded cheddar into the soup and milk before baking, then add a little more on top for a deeper golden finish.
Soup consistency tip: Be sure the macaroni is fully covered by the liquid before baking. If your dish seems a little dry or your pasta shape runs larger, add a splash more milk so the noodles soften properly in the oven.
Make it a meal: Fold in 1 to 2 cups of cooked diced ham, chopped cooked chicken, or drained tuna if you want to stretch this casserole into a heartier main dish without changing its old-fashioned character.
Gentle seasoning: Cream of celery soup already brings salt and flavor, so taste before adding anything extra. A little black pepper or a pinch of onion powder is usually plenty.
Leftover advice: Store leftovers covered in the refrigerator and reheat with a small splash of milk to bring back the creamy texture. This casserole warms up beautifully the next day for lunch.
