This oven-baked Amish creamy celery noodles casserole is the kind of simple comfort food that earns a regular spot in a busy weeknight rotation. It uses a short list of pantry and refrigerator staples, comes together right in one baking dish, and bakes into a creamy, cozy noodle casserole with very little hands-on work. Recipes like this are loved for their practicality and old-fashioned feel, and I always appreciate having one in my back pocket for those nights when I want dinner to be easy but still warm and satisfying.
Serve this creamy noodle bake with a crisp green salad, steamed green beans, buttered peas, or roasted carrots to balance the richness. It also pairs well with rotisserie chicken, baked ham, or simple pork chops if you want to turn it into a fuller meal, though it is hearty enough to stand on its own for lunch or a light supper.
Oven Baked 4-Ingredient Amish Creamy Celery Noodles
Servings: 6
Ingredients
1 (10.5-ounce) can cream of celery soup
12 ounces uncooked egg noodles
2 cups chicken broth
1 cup whole milk
Directions
1. Preheat your oven to 350°F and lightly grease a 9x13-inch casserole dish.
2. Spread the uncooked egg noodles evenly in the prepared casserole dish.
3. In a medium bowl, whisk together the cream of celery soup, chicken broth, and milk until smooth.
4. Pour the soup mixture evenly over the noodles, making sure all of the noodles are moistened.
5. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil, stir gently, then return the dish to the oven uncovered for 10 to 15 minutes, or until the noodles are tender and the top is hot and lightly golden.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can thicken slightly.
Variations & Tips
Add protein: Stir in 2 cups of cooked shredded chicken or diced ham before baking if you want to make this casserole more filling. It is a great way to use up leftovers and turn a simple side-style dish into a full dinner.
Extra richness: For an even creamier texture, replace part of the milk with sour cream or add a few tablespoons of softened cream cheese to the soup mixture before pouring it over the noodles.
Cheesy topping: Sprinkle shredded cheddar, mozzarella, or Parmesan over the top during the last 10 minutes of baking for a more classic casserole finish with a little golden crust.
Watch the liquid: Different brands and widths of egg noodles can absorb liquid differently, so check the casserole near the end of baking. If it looks dry before the noodles are tender, add a small splash of warm broth, cover again, and continue baking for a few more minutes.
Make-ahead tip: Assemble the casserole a few hours ahead, cover, and refrigerate until you are ready to bake. If starting cold from the fridge, add a few extra minutes to the covered baking time so the center heats through evenly.