This oven-baked creamy tomato noodle casserole is the kind of humble, four-ingredient dish that used to show up on church potluck tables and weeknight farm suppers all over the Midwest. It starts with uncooked egg noodles in a casserole dish, then you simply pour canned condensed tomato soup and a couple of pantry staples right over the top. As it bakes, everything softens and melds into a cozy, creamy tomato blanket that tastes like something your grandmother might have pulled from the oven on a chilly evening. It’s inexpensive, belly-warming, and so easy that it almost feels like a little bit of kitchen magic.
Serve these creamy tomato noodles straight from the oven with a simple green salad or a plate of sliced cucumbers and onions in vinegar to cut through the richness. Buttered peas, steamed green beans, or roasted carrots all sit nicely alongside this casserole. If you like a heartier meal, add a plate of sausages, meatloaf, or baked chicken on the side. A basket of warm dinner rolls or buttered toast soldiers is perfect for swiping up the extra sauce, and a dish of applesauce or canned fruit cocktail keeps the meal feeling just like the suppers many of us grew up with.
Oven-Baked Amish Creamy Tomato NoodlesServings: 6
Ingredients
12 oz uncooked wide egg noodles
2 cans (10.5 oz each) condensed tomato soup
2 cups whole milk
1 1/2 cups shredded mild cheddar cheese, divided
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with butter or cooking spray so the noodles don’t stick.
Spread the uncooked egg noodles evenly in the bottom of the prepared casserole dish. Gently shake the dish so the noodles settle into an even layer; this helps them cook more evenly as they soak up the sauce.
In a medium bowl or large measuring pitcher, whisk together the condensed tomato soup and the milk until the mixture is smooth and well combined. It will look thin at this point, but it will thicken as it bakes.
Pour the tomato soup and milk mixture slowly and evenly over the uncooked egg noodles in the casserole dish, making sure all the noodles are moistened. Use the back of a spoon to gently press down any noodles that are sticking up so they are mostly covered by the liquid.
Sprinkle 1 cup of the shredded cheddar cheese evenly over the top of the sauced noodles. This cheese will melt down into the casserole and help make the sauce creamy as it bakes.
Cover the casserole dish tightly with aluminum foil. This traps the steam and helps the noodles soften and cook through without drying out.
Bake the covered casserole in the preheated oven for 35 to 40 minutes, or 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 another 5 to 10 minutes, checking again.
Carefully remove the foil (watch for hot steam), then sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the hot noodles.
Return the uncovered casserole to the oven and bake for another 5 to 10 minutes, just until the cheese on top is melted and lightly bubbly around the edges.
Remove the casserole from the oven and let it rest for about 5 to 10 minutes before serving. This short rest lets the sauce thicken slightly so it clings to the noodles and makes neater servings. Spoon into bowls or onto plates and enjoy while warm.
Variations & Tips
For a heartier version, you can stir in 1 to 2 cups of cooked ground beef or crumbled cooked sausage before baking; just scatter it over the noodles before you pour on the tomato soup mixture. If you’d like a bit of extra creaminess, replace 1/2 to 1 cup of the milk with half-and-half or light cream. To add more flavor without changing the simple spirit of the dish, whisk 1 teaspoon of dried Italian seasoning or a pinch of garlic powder and onion powder into the tomato soup and milk mixture. A handful of frozen peas or corn can be scattered over the noodles before baking for a built-in vegetable. For a little crunch, top the casserole with crushed butter crackers or plain bread crumbs during the final 10 minutes of baking along with the last sprinkle of cheese. If you need to use a different pasta shape, choose something similar in size to egg noodles and check for doneness a bit earlier or later as needed. Food safety tips: Always check that the casserole is piping hot in the center before serving; the sauce should be bubbling around the edges. Allow leftovers to cool slightly at room temperature (no longer than 2 hours), then refrigerate them in a shallow, covered container. Reheat leftovers thoroughly in the oven or microwave until steaming hot before eating, and use refrigerated leftovers within 3 to 4 days. Discard any casserole that has been left out at room temperature for more than 2 hours.
