There is something especially comforting about an Amish-style noodle bake, the kind of supper that asks very little of the cook and still comes out rich, hearty, and worthy of a second helping. This four-ingredient Swiss cheese noodle bake leans on pantry basics and the plain good sense of Midwestern home cooking, where a sturdy casserole dish and a handful of simple ingredients were often all it took to feed a family well. The dry egg noodles bake right in the dish, soaking up the creamy goodness as the Swiss melts over the top into a golden, homey dinner.
This casserole is satisfying all on its own, but it is mighty good with buttered green beans, a simple lettuce salad, or stewed tomatoes on the side. If you are serving a larger table, add warm dinner rolls, applesauce, or a dish of pickled beets for a supper that feels straight from the farm kitchen. A little black pepper at the table and a glass of cold milk or iced tea suit it nicely.
Oven Baked 4-Ingredient Amish Swiss Cheese Noodle Bake
Servings: 6
Ingredients
8 ounces dry wide egg noodles
2 cups shredded Swiss cheese
2 cups cottage cheese
2 cups milk
Directions
1. Preheat your oven to 350°F and lightly grease a cast iron casserole dish or similar baking dish.
2. Spread the dry wide egg noodles evenly in the prepared casserole dish.
3. Spoon the cottage cheese over the noodles, then pour the milk evenly across the dish so the noodles are well moistened.
4. Sprinkle the shredded Swiss cheese evenly over the top, covering the noodles as much as you can.
5. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and continue baking for 15 to 20 minutes more, until the noodles are tender and the cheese is melted and lightly golden. Let the casserole rest for 10 minutes before serving.
Variations & Tips
Add a little seasoning: If you want a touch more flavor, stir in a pinch of black pepper, onion powder, or a little dried parsley with the milk. This is a mild casserole by nature, and gentle seasoning suits it best.
Make it richer: For an even creamier bake, replace 1 cup of the milk with half-and-half. That little change gives the noodles a softer, more luxurious texture.
Try another cheese blend: Swiss is traditional here, but you can use part mozzarella or part mild cheddar if your family prefers a less nutty flavor. Keep at least some Swiss for that old-fashioned character.
Watch the liquid: If your casserole dish is especially wide and shallow, check the noodles at the covered baking stage. If they still look dry, add a small splash of milk before returning the dish to the oven.
Let it rest before scooping: A short rest after baking helps the sauce settle and gives the noodles time to finish soaking in the creamy mixture, so each serving comes out neat and full of flavor.