This oven-baked 5-ingredient Amish-style mushroom noodle bake is the kind of cozy, no-fuss dinner that feels like a hug at the end of a long day. It leans on simple pantry staples—uncooked wide egg noodles, canned cream of mushroom soup, and just three more ingredients—to create a hearty, stick-to-your-ribs casserole. The method is wonderfully simple: you layer everything right into the baking dish, pour on a bit of broth so the noodles cook in the oven, and let the heat do the rest. It’s the sort of church-supper, Midwestern comfort food that keeps everyone coming back for seconds and makes the house smell like home.
Serve this mushroom noodle bake hot, straight from the oven, with a simple green side to balance the richness—steamed green beans, roasted broccoli, or a crisp salad with a tangy vinaigrette all work well. Warm dinner rolls or buttered toast are perfect for soaking up the creamy sauce. If you’d like to round it out a bit more, add a side of applesauce or sliced fresh fruit for a light, sweet contrast that kids usually love.
5-Ingredient Amish Mushroom Noodle BakeServings: 6
Ingredients
12 oz uncooked wide egg noodles
2 cans (10.5 oz each) condensed cream of mushroom soup
2 cups low-sodium chicken broth (or vegetable broth)
2 cups shredded cooked chicken (rotisserie or leftover, optional but counts as one ingredient)
1 cup shredded mild cheddar cheese
1 tsp salt, or to taste
1/2 tsp black pepper
Nonstick cooking spray or a little butter for greasing the dish
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray or a little butter so the noodles don’t stick.
Spread the uncooked wide egg noodles evenly in the bottom of the baking dish. Try to keep them in a fairly even layer so they cook through at the same rate.
Sprinkle the shredded cooked chicken evenly over the dry noodles, if using. This keeps the meat tucked into the creamy sauce as it bakes.
In a medium bowl, whisk together the canned cream of mushroom soup and the chicken broth until smooth and pourable. Stir in the salt and black pepper.
Slowly pour the soup mixture evenly over the noodles and chicken, making sure to cover as much of the noodles as you can. Use the back of a spoon to gently nudge the liquid around so it seeps down between the noodles. It will look quite soupy at this stage—that’s what you want so the noodles can cook.
Cover the baking dish tightly with aluminum foil, crimping the edges so steam can’t easily escape. This helps the noodles cook through in the oven without drying out.
Bake, covered, for 40–45 minutes, until the noodles are tender when you poke a fork down into the center. If the noodles still feel a bit firm, recover and bake for an additional 5–10 minutes, checking again.
Once the noodles are tender, carefully remove the foil (watch for hot steam). Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden in spots.
Let the casserole rest for about 5–10 minutes before serving so it can set up a bit and is easier to scoop. Serve warm and enjoy the creamy layers of noodles, mushroom sauce, and cheese.
Variations & Tips
For picky eaters, you can swap the cream of mushroom soup for cream of chicken if the mushroom flavor is too strong, while still keeping the same layering method. If you want a true vegetarian version, skip the chicken, use vegetable broth instead of chicken broth, and add a layer of sliced mushrooms or a can of drained peas over the noodles before pouring on the soup mixture. For extra richness, stir 1/2 cup of sour cream into the soup and broth mixture before layering. If your family likes a bit of crunch, top the cheese with 1 cup of crushed butter crackers or plain potato chips before the final bake. To make it feel more “Amish farmhouse,” you can use a mix of cheddar and Colby Jack, or sprinkle a little paprika on top before baking. Food safety notes: If you’re using leftover or rotisserie chicken, be sure it was cooled and stored properly and hasn’t been in the refrigerator for more than 3–4 days. Reheat leftovers to 165°F (74°C) before serving, and refrigerate any cooled leftovers within 2 hours of baking. Because the noodles start out uncooked, it’s important to keep the dish well-covered for the first part of baking so there is enough steam and moisture for them to cook through safely and evenly. If the top looks dry before the noodles are tender, you can carefully add a splash more hot broth around the edges and re-cover while it finishes baking.
