There is something especially comforting about a plainspoken baked supper like this Amish-style corn chowder macaroni, the kind of dish that turns a few pantry staples into a bubbling, creamy casserole fit for a summer table or a cool evening in the country. It brings together the thrift and practicality of Midwestern home cooking, where canned soup, macaroni, and a handful of simple additions could stretch into a warm family meal without much fuss at all.
This casserole is hearty enough to serve on its own, but it goes mighty well with sliced tomatoes, buttered green beans, a cucumber salad, or a pan of warm biscuits. If you want to round it out for company, set it beside baked ham, fried chicken, or smoked sausage, and for a little brightness, a spoonful of chopped parsley or cracked black pepper over the top wakes up the creamy sweetness of the corn nicely.
Oven Baked 4-Ingredient Amish Corn Chowder Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
2 cans (10.5 ounces each) condensed corn chowder soup
2 cups milk
1 1/2 cups shredded cheddar cheese
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
2. Spread the uncooked elbow macaroni evenly in the prepared baking dish.
3. Pour the corn chowder soup over the macaroni, then add the milk and stir gently right in the dish until the pasta is well coated.
4. Sprinkle the shredded cheddar cheese evenly over the top.
5. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir carefully, then return the dish to the oven uncovered for 15 to 20 minutes more, until the macaroni is 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 settle and turn extra creamy.
Variations & Tips
Add a little onion: If you like a bit more savory flavor, stir in 1/4 cup very finely minced onion before baking. It gives the casserole a little old-fashioned chowder flavor without changing the easy nature of the dish.
Make it extra cheesy: For a richer supper, use 2 cups of shredded cheddar instead of 1 1/2 cups. A mix of cheddar and Monterey Jack also melts beautifully and gives a softer, creamier finish.
Watch the liquid: Different brands of condensed soup can vary some, so if the mixture looks overly thick before baking, add an extra 1/4 to 1/2 cup milk. The pasta needs enough moisture to soften properly in the oven.
Try a hearty addition: Stir in 1 cup diced cooked ham or browned sausage if you want to make the casserole more filling. That turns it from a side dish sort of bake into a full supper for hungry folks.
Let it rest before serving: This is one of those casseroles that truly improves after a short rest on the counter. Giving it a few minutes helps the sauce thicken up so each spoonful comes out creamy instead of runny.