There is something mighty comforting about a pantry-style casserole that turns a handful of simple ingredients into a bubbling supper dish, and this oven baked Amish-inspired garden vegetable cream cheese noodle casserole does just that. It leans on the practical, no-fuss cooking so many of us grew up with in the Midwest, where egg noodles, creamy cheeses, and a good baking dish could carry a family through a busy week. Spreading the cream cheese right over the uncooked noodles may seem unusual at first, but it bakes up into a tender, creamy casserole that tastes like far more work than it is.
This casserole is rich and satisfying on its own, so I like to serve it with something fresh and crisp to balance the creaminess. A simple green salad, buttered green beans, sliced tomatoes, or steamed broccoli all fit nicely alongside it. If you are feeding a hungry table, warm dinner rolls, baked ham, roast chicken, or browned sausage make fine companions, and a little cracked black pepper on top at the table wakes everything right up.
Oven Baked 4-Ingredient Amish Garden Vegetable Cream Cheese Noodles
Servings: 6
Ingredients
12 ounces wide egg noodles, uncooked
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch casserole dish.
2. Spread the uncooked wide egg noodles evenly in the prepared casserole dish.
3. Dollop the softened garden vegetable cream cheese all over the noodles, then spread it as evenly as you can across the top.
4. Pour the chicken broth evenly over the dish, making sure the noodles are moistened around the edges and through the center.
5. Sprinkle the shredded mozzarella evenly over the top, cover the dish tightly with foil, and bake for 35 minutes.
6. Remove the foil and bake 10 to 15 minutes more, until the noodles are tender and the top is hot and lightly golden. Let the casserole rest for 10 minutes before serving so the sauce can settle and turn creamy.
Variations & Tips
Add a protein: Diced cooked chicken, chopped ham, or browned sausage can be stirred in before baking if you want to make this casserole heartier for supper.
Use another cheese: Monterey Jack, mild cheddar, or an Italian blend all work well here if that is what you have in the refrigerator. Each one gives the casserole a slightly different finish.
Make it more colorful: A handful of frozen peas, sautéed mushrooms, or a little steamed broccoli added before baking brings more vegetables to the table without complicating the recipe.
Soften the cream cheese first: Letting the tub sit out for a bit makes it much easier to spread over the dry noodles, which helps the casserole bake more evenly.
Check noodle tenderness: Since brands of egg noodles can vary, test a noodle near the center before taking the dish from the oven. If it needs more time, add a splash more broth, cover again, and bake a few minutes longer.
