Pour cream of herb vegetable soup and these 3 ingredients over elbow macaroni into a baking dish for a satisfying meal the whole family loves

This oven-baked Amish-style herb vegetable cream macaroni is the kind of practical casserole that earns a permanent place in a busy cook’s rotation. By combining uncooked elbow macaroni with canned cream of herb vegetable soup and a few simple pantry staples, you get a creamy, comforting baked pasta with almost no fuss. It has the old-fashioned appeal of church-supper casseroles and budget-friendly family meals, where convenience ingredients are used smartly to create something warm, filling, and dependable.

Serve this creamy macaroni with a crisp green salad, buttered peas, roasted carrots, or sliced tomatoes to balance its richness. For a heartier table, add baked ham, rotisserie chicken, or simple sausage on the side. Warm dinner rolls or skillet cornbread also pair especially well, giving you something to scoop up the extra creamy sauce.

Oven Baked 4-Ingredient Amish Herb Vegetable Cream Macaroni

Servings: 6

Finished baked herb vegetable cream macaroni in a casserole dish

Ingredients

2 cups uncooked elbow macaroni
1 can (10.5 ounces) condensed cream of herb vegetable soup
2 cups milk
1 cup shredded cheddar cheese

Measured macaroni, canned soup, milk, and shredded cheese on a kitchen counter

Directions

1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.

Greased baking dish set out on the counter beside ingredients

2. Add the uncooked elbow macaroni to the prepared baking dish and spread it into an even layer.

Uncooked elbow macaroni spread in an even layer in the baking dish

3. In a bowl, whisk together the condensed cream of herb vegetable soup and milk until smooth, then pour the mixture evenly over the macaroni.

Cream soup and milk mixture being poured over macaroni in the baking dish

4. Sprinkle the shredded cheddar cheese over the top, making sure it is distributed as evenly as possible.

Shredded cheese sprinkled over soup-covered macaroni before baking

5. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir well so the pasta cooks evenly, then return the dish to the oven uncovered.

Partially baked creamy macaroni being stirred after the foil is removed

6. Bake uncovered for 20 to 25 minutes more, or until the macaroni is tender and the top is lightly browned. Let stand for 10 minutes before serving.

Final baked herb vegetable cream macaroni plated with a simple green salad

Variations & Tips

Add a crunch topping: For a little texture, scatter a handful of buttered breadcrumbs or crushed buttery crackers over the cheese during the final uncovered bake.

Use a different cheese: Cheddar gives this casserole a classic flavor, but Monterey Jack, Colby, or a Swiss-cheddar blend also melt well and work nicely with the herb vegetable soup.

Thin as needed: If your soup is especially thick, add an extra 1/4 to 1/2 cup milk so the pasta has enough liquid to soften properly as it bakes.

Make it a full meal: Stir in cooked diced ham, shredded chicken, or thawed mixed vegetables before baking if you want to stretch the casserole into an even heartier supper.