This little oven baked 4-ingredient Amish pea and egg noodle bake is the kind of dish that shows up quietly at a Sunday supper and ends up stealing the whole table. My aunt brought it last spring, tucked into a plain white casserole dish, and before we were halfway through the meal everyone was asking how something so simple could taste so comforting. It has all the hallmarks of the old Midwestern farmhouse kitchens I grew up around: pantry ingredients, gentle flavors, and a creamy, stick-to-your-ribs texture that feels like a hug after church. The recipe leans on just four things—egg noodles, peas, cream of mushroom soup, and a good splash of milk—so it’s easy to remember and quick to pull together on a busy day.
This creamy pea and egg noodle bake is hearty enough to be the main dish with just a simple side or two. I like to serve it with sliced fresh tomatoes in the summer or a crisp green salad with a tangy vinaigrette to balance the richness. Warm dinner rolls, buttered toast, or a pan of cornbread fit right in alongside it. If you want to stretch the meal for a bigger crowd, add a platter of baked ham or roast chicken and let this casserole play the comforting, creamy side. A dish of homemade applesauce or pickled beets on the table will give that old-fashioned Midwestern Sunday supper feel.
Oven Baked 4-Ingredient Amish Pea and Egg Noodle BakeServings: 6
Ingredients
12 oz wide egg noodles, uncooked
2 cups frozen green peas (no need to thaw)
2 cans (10.5 oz each) condensed cream of mushroom soup
1 1/2 cups whole milk
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch white casserole dish or similar baking dish so the noodles don’t stick.
Bring a large pot of salted water to a boil. Add the egg noodles and cook just until barely tender, about 5–6 minutes. You want them a little underdone since they’ll finish in the oven. Drain well.
While the noodles cook, in a large bowl whisk together the condensed cream of mushroom soup and the whole milk until smooth and creamy.
Stir the frozen peas into the soup and milk mixture. The peas can go in straight from the freezer; no need to thaw.
Add the drained egg noodles to the bowl and gently fold everything together until the noodles and peas are evenly coated in the creamy sauce.
Pour the mixture into the prepared casserole dish, spreading it out into an even layer so the peas and noodles are fairly level.
Cover the dish tightly with foil to keep the noodles from drying out. Place the casserole on the middle rack of the preheated oven.
Bake for 25 minutes covered, then carefully remove the foil and continue baking for another 10–15 minutes, or until the sauce is bubbling around the edges and the top looks set and lightly golden in spots.
Remove the casserole from the oven and let it rest for about 5–10 minutes before serving. This short rest helps the sauce thicken slightly so the noodles and peas hold together in soft, creamy scoops.
Variations & Tips
If you’d like a little more flavor without adding extra ingredients, you can season the soup and milk mixture with salt and black pepper from your pantry before stirring in the peas and noodles; a pinch of garlic powder or onion powder also fits right in with this old-fashioned style of cooking. For a slightly richer bake, use half-and-half in place of some or all of the milk. You can also swap cream of chicken or cream of celery soup for the mushroom if that’s what you keep on hand, but be aware it will change the flavor slightly. To make this ahead, assemble the casserole, cover tightly, and refrigerate up to 24 hours; when baking from cold, add an extra 10 minutes or so to the covered baking time and check that the center is hot and bubbling. For food safety, keep the milk and soup refrigerated until you’re ready to mix, and don’t let the assembled casserole sit at room temperature for more than an hour before baking. Leftovers should be cooled, covered, and refrigerated within two hours and eaten within 3–4 days; reheat in a covered dish in a 325°F oven until hot all the way through, or warm individual portions in the microwave, stirring halfway so the peas and noodles heat evenly.
