This oven baked 5-ingredient Amish-style cottage cheese noodle bake is my absolute default when I don’t know what to make. It’s the kind of simple, comforting casserole that feels like it came straight from a church potluck table in small-town Midwest—nothing fancy, just cozy and filling. You literally spread whole milk cottage cheese over dry wide egg noodles, add three more pantry-friendly ingredients, and slide the glass casserole dish into the oven. It’s perfect for those nights when you’re tired from work, want real food, and don’t feel like babysitting anything on the stove.
I usually serve this cottage cheese noodle bake with something fresh and crunchy to balance the creaminess—think a simple green salad with a tangy vinaigrette or some steamed green beans tossed with a little butter and salt. Garlic bread or buttered toast soldiers are great for scooping up the extra creamy bits from the corners of the dish. If you want more protein on the table, grilled or roasted chicken, smoked sausage, or even leftover meatloaf works perfectly alongside this. It reheats well, so I’ll often pair it with roasted veggies one night and a big salad the next to keep things interesting.
Oven-Baked 5-Ingredient Amish Cottage Cheese Noodle BakeServings: 4-6
Ingredients
8 oz dry wide egg noodles
2 cups whole milk cottage cheese
2 cups whole milk (or 2% milk)
2 large eggs
1 1/2 tsp kosher salt (or 1 tsp table salt), plus more to taste
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass casserole dish with a little oil or butter so the noodles don’t stick.
Pour the dry wide egg noodles evenly into the bottom of the glass casserole dish, spreading them out so they’re in a fairly even layer from corner to corner.
Spoon the whole milk cottage cheese over the dry noodles. Use clean hands or the back of a spoon to gently spread the cottage cheese across the top so most of the noodles are at least lightly coated. This is the cozy, hands-on part that makes it feel very homey.
In a medium mixing bowl, whisk together the whole milk, eggs, and kosher salt until the mixture is smooth and the eggs are fully broken up. This simple custard is what softens and bakes the noodles without boiling them first.
Slowly pour the milk-and-egg mixture evenly over the cottage cheese and noodles, moving the bowl around the dish so it seeps down into the gaps. Gently tap the dish on the counter a couple of times to help the liquid settle around the noodles.
Cover the glass casserole dish tightly with foil to trap the steam. Place it on the middle rack of the preheated oven and bake for 35 minutes, until the noodles are softening and most of the liquid is absorbed.
Carefully remove the foil and return the dish to the oven. Bake uncovered for another 15–20 minutes, until the top is lightly golden in spots and the noodles are tender when you poke a fork down into the center.
Let the casserole rest for at least 10 minutes before serving so it can set up a bit and slice more cleanly. Taste and sprinkle with a little extra salt at the table if needed. Scoop into bowls or onto plates and enjoy warm, straight from the glass dish.
Variations & Tips
You can keep this as a true 5-ingredient base and then customize it depending on what your fridge looks like that week. For extra richness, whisk in 1/4–1/2 cup sour cream or plain Greek yogurt with the milk and eggs (this technically adds an ingredient, but it’s a great upgrade). If you like a little browning and texture, sprinkle shredded cheddar, Colby Jack, or Swiss over the top for the last 10 minutes of baking. To boost protein without much effort, stir in leftover shredded chicken, diced ham, or browned ground beef right on top of the dry noodles before you add the cottage cheese. For a lighter feel, use low-fat cottage cheese and 2% milk and pair the casserole with a big salad. You can also add simple seasonings—black pepper, garlic powder, onion powder, or paprika—directly into the milk-and-egg mixture. If you’re cooking ahead, assemble the dish earlier in the day, cover, and refrigerate; when you’re ready to bake, let it sit on the counter while the oven preheats and then bake as directed, adding 5–10 extra minutes if it’s going in cold.
