This oven baked 4-ingredient Amish-style creamy shrimp noodle casserole is the kind of humble, practical dish that shows up at church potlucks and family reunions across the Midwest. It leans on pantry staples—canned tiny shrimp, cream of mushroom soup, and sour cream—poured straight over uncooked egg noodles and baked until everything melds into a rich, comforting tangle of noodles and seafood. It’s the sort of recipe you make when you want something cozy, budget-friendly, and hands-off, and the kind of dish that reliably brings people back for seconds.
Serve this creamy shrimp noodle casserole hot, straight from the oven, with a crisp green salad dressed simply with vinegar and oil to cut through the richness. Buttered peas or steamed green beans work nicely alongside, as do roasted carrots. A basket of soft dinner rolls or buttered toast points is perfect for scooping up the extra sauce. For a bit of brightness, add lemon wedges at the table so each person can squeeze a little over their portion if they like.
Oven Baked 4-Ingredient Amish Creamy Shrimp NoodlesServings: 6
Ingredients
12 oz uncooked wide egg noodles
2 cans (4–5 oz each) tiny shrimp, drained
2 cans (10.5 oz each) condensed cream of mushroom soup
1 cup sour cream
1/2 cup water (plus more as needed, optional for consistency)
1/2 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper
Nonstick cooking spray or butter for greasing the casserole dish
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with nonstick spray or a thin coat of butter.
Spread the uncooked egg noodles evenly in the bottom of the prepared casserole dish. Use your hands to level them out so they form a fairly even layer; this helps them cook uniformly in the oven.
In a medium mixing bowl, whisk together the condensed cream of mushroom soup, sour cream, 1/2 cup water, salt, and black pepper until smooth and well combined. The mixture should be pourable but still fairly thick; if it seems overly thick, whisk in an extra 2–4 tablespoons of water.
Scatter the drained canned tiny shrimp evenly over the dry egg noodles in the casserole dish. Use clean hands or a spoon to gently distribute the shrimp so every bite will have some.
Pour the creamy soup mixture evenly over the shrimp and noodles. Use a spatula or the back of a spoon to nudge the sauce into the corners and lightly press down so the noodles are mostly coated. It’s fine if a few noodle tips poke through the top.
Cover the casserole dish tightly with aluminum foil, making sure the foil is crimped well around the edges to trap steam. This steam is what cooks the noodles through without boiling them first.
Bake the covered casserole on the center rack for 35–40 minutes. Carefully remove the foil (watch for hot steam), then check a noodle from the center; it should be just tender. If the noodles are still firm, recover and bake for an additional 5–10 minutes, checking again as needed.
Once the noodles are tender, remove the foil and bake uncovered for another 5–10 minutes, just until the top looks slightly set and a bit golden around the edges. This helps the sauce thicken and the flavors concentrate.
Let the casserole rest on the counter for about 10 minutes before serving. This short rest allows the sauce to thicken slightly so it clings to the noodles instead of running across the plate. Scoop into bowls or onto plates and serve warm.
Variations & Tips
For a slightly lighter version, you can use low-fat sour cream and a reduced-sodium cream of mushroom soup; just be aware the sauce may be a bit thinner and less rich. If you prefer a more pronounced seafood flavor, add an extra can of tiny shrimp or stir in a handful of thawed, well-drained small cooked shrimp. To introduce a bit of color and sweetness, scatter 1 cup of frozen peas or mixed vegetables over the noodles before adding the shrimp and sauce. A more indulgent take would be to sprinkle 1/2–1 cup shredded mild cheddar or mozzarella over the top during the last 10 minutes of baking. For seasoning, a pinch of paprika, garlic powder, or dried parsley in the sauce adds a subtle boost without changing the character of the dish. Food safety tips: Always drain the canned shrimp thoroughly and check the “best by” date before using. Keep canned seafood stored in a cool pantry and refrigerate any unused portion in a covered container, using it within 1–2 days. Once baked, refrigerate leftover casserole within 2 hours in shallow containers and consume within 3 days, reheating until steaming hot before serving. If the casserole appears dry when reheating, stir in a splash of milk or water to loosen the sauce.
