There is something mighty comforting about a simple baked noodle dish, especially one that leans on a few pantry staples and still comes out rich and hearty enough for second helpings. This Amish-style beer cheese noodle bake has that practical country spirit to it: uncooked wide egg noodles, a jar of beer cheese dip, and a couple more everyday ingredients all tucked into one baking dish and baked until tender and bubbling. It is the kind of no-fuss supper that suits a busy summer evening, when you want a warm meal on the table without standing over the stove.
Serve this casserole with sliced garden tomatoes, buttered green beans, sweet corn on the cob, or a crisp cucumber salad to balance the richness. If you are feeding a bigger table, a platter of smoked sausage, ham, or shredded rotisserie chicken on the side turns it into an even heartier meal, and a basket of soft dinner rolls is just right for scooping up every bit of that cheesy sauce.
Oven Baked 4-Ingredient Amish Beer Cheese Noodles
Servings: 6
Ingredients
12 ounces uncooked wide egg noodles
1 (15-ounce) jar store-bought beer cheese dip
3 cups chicken broth
1 cup milk
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
2. Spread the uncooked wide egg noodles evenly in the prepared baking dish.
3. Spoon the beer cheese dip over the noodles in generous dollops, then pour in the chicken broth and milk.
4. Stir gently as best you can to help distribute the cheese dip, making sure the noodles are mostly submerged in the liquid.
5. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir well, and return to the oven uncovered for 10 to 15 minutes more, until the noodles are tender and the top is bubbling.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle and thicken a bit.
7. Spoon onto plates or into shallow bowls and serve hot.
Variations & Tips
Add a little protein: If you want to stretch this into a fuller supper, stir in 2 cups of diced cooked ham, shredded chicken, or browned sausage before baking. It makes the casserole especially welcome when hungry folks come in from outside.
Make it richer: For an extra creamy pan of noodles, replace part of the broth with half-and-half or add 1 cup of shredded sharp cheddar over the top during the last 10 minutes of baking.
Watch the liquid level: Different brands of noodles and cheese dip can bake up a little differently. If the pan seems dry before the noodles are tender, add a small splash of warm broth, cover again, and continue baking until softened.
Season to taste: Depending on your beer cheese dip, you may enjoy a little black pepper, garlic powder, or a pinch of paprika stirred into the liquid before baking. Taste after baking and adjust if needed.
Let it rest before serving: This is one of those casseroles that improves in the few minutes after it comes out of the oven. A short rest helps the sauce cling to the noodles instead of running thin.