This little casserole is the kind of no-fuss, stick-to-your-ribs supper that feels right at home on a Midwestern table. It borrows from old Amish-style baked noodle dishes—simple pantry ingredients, everything layered into one glass baking dish, then into the oven while you set the table. I scatter raw sliced bratwurst over dry campanelle pasta, pour on a creamy, brothy mixture, and let the oven do the rest. It’s the sort of meal my kids used to ask for by smell alone, and it still gets an easy yes from everyone around my table.
Serve this hearty bratwurst noodle casserole with something bright and crunchy alongside—think a simple green salad with vinegar dressing or a bowl of coleslaw. Buttered peas or green beans fit that old-fashioned farmhouse feel nicely. A slice of crusty bread or warm dinner rolls helps soak up the creamy sauce, and if you like a little tang, set out a small dish of pickles or sauerkraut on the side.
Oven-Baked Amish Bratwurst Noodle CasseroleServings: 6
Ingredients
12 ounces dry campanelle pasta
1 pound fresh bratwurst, casings removed and sliced into 1/2-inch pieces
3 cups low-sodium chicken broth
2 cups whole milk
2 cups shredded mild cheddar cheese, divided
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish.
Spread the dry campanelle pasta evenly in the bottom of the glass baking dish, making sure it’s in a fairly even layer so it cooks uniformly.
In a large bowl or pitcher, whisk together the chicken broth and whole milk until well combined. Stir in 1 1/2 cups of the shredded cheddar cheese until it’s evenly distributed. The cheese doesn’t need to melt completely at this point; it will melt in the oven.
Pour the broth, milk, and cheese mixture evenly over the dry campanelle in the baking dish. Gently press down any pasta that’s sticking up so most of it is submerged in liquid.
Scatter the sliced raw bratwurst evenly over the top of the pasta. It’s fine if some pieces sink a bit and others stay on top; they will cook through in the oven and their juices will flavor the noodles.
Cover the glass baking dish tightly with aluminum foil, making sure to crimp the edges well so steam can’t easily escape. This helps the dry pasta cook through.
Bake the covered casserole in the preheated oven for 40 minutes. At this point, carefully remove the foil, avoiding the hot steam, and check that the pasta is mostly tender when pierced with a fork.
Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the casserole. Return the dish to the oven, uncovered, and bake for an additional 10–15 minutes, or until the cheese is melted, the bratwurst is cooked through (no pink in the center), and the edges are bubbling.
Remove the casserole from the oven and let it rest for 5–10 minutes before serving. This short rest helps the sauce thicken slightly and makes it easier to scoop neat portions.
Variations & Tips
For a little extra color and nutrition while keeping the ingredient list short, you can swap 1 cup of the milk for 1 cup of canned diced tomatoes (well-drained), stirring them into the broth mixture before pouring over the pasta. If you prefer a tangier, more old-fashioned flavor, use 1 cup evaporated milk and 1 cup whole milk instead of the 2 cups whole milk. Any sturdy short pasta can stand in for campanelle if that’s what you have—rotini, penne, or egg noodles will all work; just keep an eye on baking time, as very thin noodles may soften a bit faster. For a slight smoky note, use smoked bratwurst, or mix in a bit of smoked cheese with the cheddar. If you like a crisper top, broil the casserole for 1–2 minutes at the very end, watching closely so the cheese doesn’t burn. Food safety notes: Always use fresh bratwurst kept refrigerated until you are ready to slice it. Because the sausage is going into the casserole raw, be sure the internal temperature of the bratwurst reaches at least 160°F (71°C); if you’re unsure, cut into a piece to confirm there is no pink remaining in the center. Avoid cross-contamination by washing your hands, knife, and cutting board thoroughly with hot, soapy water after handling the raw sausage. Leftovers should be cooled promptly, refrigerated within 2 hours, and reheated until steaming hot before serving.
