This oven baked 5-ingredient Amish kielbasa noodle bake is the kind of practical, no-fuss supper that has fed farm families around here for generations. It leans on pantry staples and that old Midwestern trick of letting dry egg noodles soak up a creamy sauce right in the oven—no boiling first, no extra pots. You simply layer uncooked kielbasa slices over dry noodles in a glass baking dish, pour a simple 3-ingredient mixture over top, and let the oven do the work. It’s hearty, comforting, and exactly the sort of dish I pull out on busy days when I still want the house to smell like home.
I like to serve this kielbasa noodle bake with something fresh and crunchy to balance the richness—usually a simple lettuce salad with a tangy vinaigrette or a bowl of sliced cucumbers and onions in vinegar. Buttered peas or green beans are a natural fit on the side, and if you’re feeding big appetites, a pan of warm dinner rolls or buttered bread rounds things out nicely. A jar of pickled beets or dill pickles on the table gives it that old-fashioned Midwestern touch that feels right at home with this kind of hearty bake.
Amish Kielbasa Noodle BakeServings: 6
Ingredients
12 ounces dry wide egg noodles
1 pound kielbasa, sliced into 1/2-inch rounds (left raw)
3 cups chicken broth
1 (10.5-ounce) can cream of mushroom soup
1 cup sour cream
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish so the noodles and sauce don’t stick.
Spread the dry egg noodles evenly in the bottom of the glass baking dish. Shake the dish a little so they settle into a fairly even layer; this helps them cook more uniformly.
In a medium bowl, whisk together the chicken broth, cream of mushroom soup, and sour cream until smooth and well combined. This simple 3-ingredient mixture will soak into the dry noodles and create a creamy sauce as it bakes.
Pour the broth-soup-sour cream mixture evenly over the dry noodles, making sure all the noodles get at least a little moisture. Gently press down any noodles that are sticking up so they’re mostly coated.
Layer the sliced raw kielbasa over the top of the noodles in a single, fairly even layer. It’s fine if some pieces overlap a bit, but try to cover most of the surface so the juices from the sausage drip down into the noodles as they bake.
Cover the glass baking dish tightly with foil. This traps the steam so the dry noodles can soften and absorb the sauce without drying out.
Bake, covered, in the preheated oven for 40 minutes. At this point the noodles should be softening and the kielbasa starting to cook through.
Carefully remove the foil (watch for hot steam) and return the dish to the oven, uncovered. Bake for another 15–20 minutes, or until the kielbasa is browned on the edges and the noodles are tender and sitting in a creamy, lightly bubbling sauce.
Let the dish rest for about 5–10 minutes after removing it from the oven. This short rest helps the sauce thicken slightly and makes it easier to scoop neat servings. Serve warm, straight from the glass baking dish.
Variations & Tips
If you’d like more vegetables in the dish, you can scatter 1–2 cups of frozen peas or mixed vegetables over the dry noodles before pouring on the sauce; they’ll cook right along with everything else. For a smokier flavor, use a smoked kielbasa and add a pinch of black pepper or paprika to the sauce mixture. If you don’t have cream of mushroom soup, cream of chicken or cream of celery will work in a pinch, though the flavor will change slightly. To make it a bit richer, you can stir 1/2 cup of shredded cheddar or Swiss into the sauce before pouring it over the noodles, or sprinkle cheese on top during the last 10 minutes of baking. For those watching salt, choose low-sodium chicken broth and a reduced-sodium kielbasa, and taste the sauce mixture before baking to see if you even need extra seasoning. Leftovers reheat well in a covered dish in the oven with a splash of extra broth or milk to loosen the sauce.
