There is something mighty comforting about a casserole that asks so little of you and still comes out of the oven bubbling and full of flavor. This Amish-style jalapeno cream cheese noodle bake leans on pantry and refrigerator staples, with uncooked egg noodles soaking up all that creamy richness right in the dish. It is the kind of practical supper that fits right into a busy summer evening, when you want something warm and hearty without a sink full of pots.
This dish is especially good with a crisp cucumber salad, sliced garden tomatoes, buttered green beans, or simple corn on the cob. Because the noodles are rich and creamy with a little kick from the jalapeno cream cheese, a cool side and a tall glass of iced tea make a fine pairing, and if you are feeding a crowd, a platter of grilled chicken or smoked sausage rounds out the meal nicely.
Oven Baked 4-Ingredient Amish Jalapeno Cream Cheese Noodles
Servings: 6
Ingredients
12 ounces uncooked egg noodles
8 ounces store-bought jalapeno cream cheese spread, from a tub
2 cups chicken broth
2 cups shredded mozzarella cheese
Directions
1. Preheat the 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. Spoon the jalapeno cream cheese over the noodles in small dollops so it will melt more evenly as it bakes.
4. Pour the chicken broth evenly over the top, making sure the noodles are well moistened.
5. Sprinkle the shredded mozzarella evenly across the top of the casserole.
6. Cover tightly with foil and bake for 30 minutes. Remove the foil and bake 10 to 15 minutes more, until the noodles are tender and the top is melted and lightly golden. Let it rest for 5 minutes before serving.
Variations & Tips
Make it milder: If your family is not fond of much heat, use plain cream cheese spread and stir in just a spoonful of diced mild green chiles or a little less jalapeno spread.
Add protein: Fold in 2 cups of cooked shredded chicken or browned sausage before baking if you want to make this casserole hearty enough to stand all on its own.
Watch the liquid: Different egg noodles can absorb broth a little differently. If the casserole looks dry before the noodles are tender, add a splash more broth, cover, and continue baking a few minutes longer.
Cheese swap: Mozzarella gives a mild, stretchy topping, but Monterey Jack or a cheddar-Jack blend works nicely too and adds a little more sharpness.
Rest before serving: Give the casserole a few minutes on the counter after baking so the sauce can settle and thicken a bit. That short rest makes it much easier to spoon out neat, creamy portions.