When you need a comforting dinner with almost no fuss, this oven baked Amish tomato basil cream noodles recipe is the kind of meal that saves the evening. It uses a handful of simple pantry and refrigerator staples, and the oven does most of the work while the noodles soak up a creamy tomato-basil sauce. It has that old-fashioned casserole-style coziness that makes it especially nice for busy family nights, potlucks, or anytime you want something warm and satisfying without a long prep list.
This dish is lovely served with a crisp green salad, roasted green beans, or simple steamed broccoli to balance the creamy noodles. A piece of garlic bread or buttered toast is also perfect for scooping up the extra sauce, and if you want to round it out a little more, sliced grilled chicken or cooked Italian sausage on the side makes it feel like a bigger supper.
Oven Baked 4-Ingredient Amish Tomato Basil Cream Noodles
Servings: 6
Ingredients
12 ounces uncooked egg noodles
2 cans (10.75 ounces each) tomato basil soup
1 cup heavy cream
1 1/2 cups shredded Parmesan cheese, divided
Directions
1. Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish.
2. Spread the uncooked egg noodles evenly in the prepared baking dish.
3. Pour the tomato basil soup and heavy cream over the noodles, then gently stir right in the dish until the noodles are well coated. Sprinkle 1 cup of the Parmesan over the top.
4. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir carefully, and check that the noodles are softening and soaking up the sauce.
5. Sprinkle the remaining 1/2 cup Parmesan over the top and 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. Let it rest for 5 minutes before serving.
Variations & Tips
For extra richness: Stir a few spoonfuls of cream cheese into the soup and cream mixture before baking if your family likes an even creamier casserole-style texture.
For picky eaters: Keep the flavors gentle by using finely shredded Parmesan and skipping any extra herbs on top. This is a good one for children because the tomato flavor is mellow and not too sharp.
Add protein: Fold in shredded rotisserie chicken, chopped cooked meatballs, or browned Italian sausage before baking if you want to turn this into a heartier main dish.
Noodle tip: If your noodles still seem a little firm after the first bake time, add a small splash of hot water or extra cream, cover again, and bake a bit longer. Different noodle brands can absorb liquid a little differently.
Cheese swap: Mozzarella can be used for part of the Parmesan if you want a softer, stretchier topping, though Parmesan gives the best savory flavor in this simple recipe.