When I need a dinner that feels hearty, budget-friendly, and almost effortless, this oven baked Amish-style pork loin macaroni casserole is exactly the kind of recipe I reach for. It has that classic Midwestern comfort-food appeal: simple pantry ingredients, a glass baking dish, and an oven that does most of the work. Layering raw cubed pork loin right over dry elbow macaroni might look unusual at first, but it all bakes together into a satisfying one-pan meal with tender pasta and savory pork.
This casserole is especially good with a crisp green salad, buttered peas, green beans, or applesauce if you want to lean into the traditional Amish-inspired comfort-food feel. For drinks, iced tea or cold milk fit right in, and if you want to stretch the meal for company, warm dinner rolls make it even more filling.
Oven Baked 5-Ingredient Amish Pork Loin Macaroni
Servings: 6
Ingredients
1 1/2 pounds pork loin, cut into 1-inch cubes
2 cups dry elbow macaroni
1 small onion, finely chopped
2 cans (10.5 ounces each) condensed cream of mushroom soup
2 1/2 cups milk
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass casserole dish.
2. Spread the dry elbow macaroni evenly across the bottom of the prepared dish, then scatter the chopped onion over the pasta.
3. Arrange the cubed raw pork loin evenly over the macaroni and onion layer.
4. In a medium bowl, whisk together the condensed cream of mushroom soup and milk until smooth.
5. Pour the soup mixture evenly over the pork and macaroni, making sure the pasta is mostly covered. Cover the dish tightly with foil.
6. Bake for 1 hour covered, then uncover and bake 15 to 20 minutes more, until the pork is cooked through, the macaroni is tender, and the top is lightly golden. Let the casserole rest for 10 minutes before serving.
Variations & Tips
Add cheese: If you want a richer casserole, sprinkle 1 to 2 cups of shredded cheddar over the top during the last 15 minutes of baking. It is not traditional to the 5-ingredient version, but it makes the top extra comforting and kid-friendly.
Swap the soup: Cream of chicken or cream of celery both work well here if that is what you have in the pantry. The overall texture stays creamy, and it is an easy way to change the flavor without changing the method.
Cut even pieces: Try to cube the pork loin into similar-sized pieces so everything cooks evenly. Smaller cubes also make the casserole easier to scoop and eat, which is especially nice on busy weeknights.
Check the pasta before serving: Ovens and baking dishes can vary, so if the macaroni still seems a little firm after the suggested bake time, add a splash of milk, cover again, and bake for 10 more minutes. I have had to do this when my dish was packed a little deeper than usual.
Make it ahead: Assemble the casserole a few hours in advance, cover, and refrigerate until ready to bake. If baking straight from the refrigerator, add 10 to 15 extra minutes so the center heats through properly.