This oven baked Amish creamy mushroom noodles casserole is the kind of simple, dependable supper that busy families come back to again and again. It uses pantry staples, comes together right in one baking dish, and bakes into a creamy, cozy noodle casserole with very little fuss. Recipes like this have long been popular in Amish and Midwestern kitchens because they stretch a few affordable ingredients into a warm, filling meal that feels especially welcome on a cool evening.
Serve this creamy noodle bake with green beans, buttered peas, a crisp garden salad, or glazed carrots for a balanced plate. If you want to make it a heartier supper, add rotisserie chicken on the side or pair it with pork chops, ham, or simple meatloaf. Warm rolls or sliced bread are especially nice for scooping up the extra creamy sauce.
Oven Baked 4-Ingredient Amish Creamy Mushroom Noodles
Servings: 6
Ingredients
1 (12-ounce) bag wide egg noodles, uncooked
1 (10.5-ounce) can condensed cream of mushroom soup
3 cups chicken broth
1 cup sour cream
1/2 teaspoon black pepper
1 tablespoon butter, for greasing the baking dish
Directions
1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with the butter.
2. Spread the uncooked wide egg noodles evenly in the prepared baking dish.
3. In a medium bowl, whisk together the cream of mushroom soup, chicken broth, sour cream, and black pepper until smooth.
4. Pour the soup mixture evenly over the noodles, making sure the noodles are well covered. Gently press down any dry noodles so they can absorb the liquid as they bake.
5. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir well, then cover again and bake for 20 to 25 minutes more, or until the noodles are tender and the casserole is hot and creamy.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can thicken slightly. Spoon onto plates and serve warm.
Variations & Tips
Add chicken: Stir in 2 cups of cooked shredded chicken before baking if you want to turn this into a fuller one-dish meal. This is a wonderful way to use up leftover roast chicken or rotisserie chicken.
For picky eaters: If your family prefers a plainer flavor, use cream of chicken soup instead of cream of mushroom soup, or use one can of each for a milder mushroom taste.
Make it richer: A handful of shredded mozzarella, Swiss, or Parmesan added during the last 10 minutes of baking gives this casserole an extra cozy finish without making it complicated.
Check the liquid: Different noodle brands can absorb liquid a little differently, so if the casserole looks dry when you stir it halfway through baking, add a splash of warm broth before returning it to the oven.
Season at the table: Since canned soup and broth can already be salty, it is best to wait until serving before adding extra salt. A little cracked black pepper or chopped parsley on top brightens the whole dish nicely.