This little casserole reminds me of the kind of thrifty, comforting dishes you’d find on an Amish farmhouse table or at a small-town church potluck. Everything goes right into one casserole dish: dry egg noodles, canned cream of celery soup, and a few pantry staples. You simply pour the soup mixture over the uncooked noodles, slide it into the oven, and let the heat do the rest. It’s the sort of weeknight favorite families ask for again and again because it’s creamy, mild, and soothing after a long day, and it doesn’t ask much of the cook besides a can opener and a steady hand.
Serve these creamy celery noodles with a simple green vegetable—steamed peas, green beans, or a tossed salad with a tangy vinaigrette help balance the richness. A side of warm dinner rolls or buttered bread is perfect for catching every last bit of sauce. For a heartier plate, add sliced roasted chicken, meatloaf, or baked ham on the side. A dish of applesauce or a small fruit salad brings a little sweetness, just like we used to do at Midwestern potlucks.
Oven-Baked Amish Creamy Celery NoodlesServings: 4-6
Ingredients
8 oz uncooked wide egg noodles
2 cans (10.5 oz each) cream of celery soup
2 cups whole milk
1 cup shredded mild cheddar cheese
1/2 tsp salt, or to taste
1/2 tsp black pepper, or to taste
2 tbsp butter, for greasing the casserole dish (optional)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with butter if you like easier cleanup and a softer edge on the noodles.
Spread the uncooked egg noodles evenly in the bottom of the casserole dish. Shake the dish a little so the noodles settle into a fairly even layer; this helps them cook more evenly.
In a medium bowl, whisk together the cream of celery soup and the milk until smooth and pourable. Season with salt and black pepper. The mixture should be loose enough to easily pour over the noodles.
Slowly pour the cream of celery mixture evenly over the uncooked egg noodles, making sure to cover as much of the noodle surface as possible. Use the back of a spoon to gently press down any noodles that are sticking up so they’re mostly submerged in the liquid.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole. Don’t worry if some cheese sinks into the liquid; it will melt into a creamy sauce as it bakes.
Cover the casserole dish tightly with aluminum foil. This traps steam and helps the dry noodles soften and cook through in the sauce without boiling them first.
Bake the covered casserole on the middle rack of the preheated oven for 35–40 minutes, until the noodles are tender when you poke into the center with a fork. If the noodles still feel firm, cover again and bake 5–10 minutes longer, checking once more.
Once the noodles are tender, remove the foil and bake uncovered for an additional 8–10 minutes, or until the top is lightly golden and bubbly around the edges. This step gives the casserole a bit of color and thickens the creamy sauce.
Remove the dish from the oven and let the casserole rest for about 5–10 minutes before serving. The sauce will thicken slightly as it cools, making it easier to scoop into neat portions. Serve warm straight from the casserole dish.
Variations & Tips
For a heartier main dish, stir 1–2 cups of cooked, shredded chicken or diced leftover ham into the noodles before pouring over the soup mixture. If you’d like a little crunch on top, add 1/2–3/4 cup of crushed butter crackers or plain bread crumbs over the cheese before baking uncovered. To sneak in a few vegetables, scatter 1–2 cups of frozen peas, mixed vegetables, or small broccoli florets over the noodles before you pour on the soup and milk. You can swap the cheddar for Colby, Monterey Jack, or a mild Swiss for a different flavor, or use 1 cup of half-and-half in place of some of the milk for an even richer sauce. If you prefer a less salty dish, choose low-sodium cream of celery soup and taste the sauce before adding extra salt. For food safety, keep any meat add-ins fully cooked before mixing them into the casserole, and refrigerate leftovers within 2 hours of baking. Reheat leftovers to at least 165°F (74°C) before serving, and discard any casserole that has been left at room temperature for more than 2 hours. Store leftovers tightly covered in the refrigerator for up to 3–4 days.
