This oven baked Amish-style roasted vegetable cream noodles casserole is the kind of no-fuss dinner that earns a permanent spot in a busy weeknight rotation. It leans on pantry staples and a simple dump-and-bake method, with uncooked egg noodles soaking up creamy soup and savory broth right in the pan while roasted vegetables add color and comfort. It has that practical, hearty feel that makes Amish-inspired casseroles so appealing: simple ingredients, cozy flavor, and very little hands-on work.
Serve this creamy noodle bake with a crisp green salad, steamed green beans, or buttery peas to balance the richness. Warm dinner rolls or sliced crusty bread are also perfect for scooping up the extra sauce, and if you want to round it out for company, a plate of sliced tomatoes or a tangy cucumber salad makes the whole meal feel fresh and complete.
Oven Baked 4-Ingredient Amish Roasted Vegetable Cream Noodles
Servings: 6
Ingredients
1 (12 ounce) bag wide egg noodles, uncooked
2 (10.5 ounce) cans cream of vegetable soup
3 cups vegetable broth
2 cups roasted mixed vegetables
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking pan.
2. Spread the uncooked egg noodles evenly in the prepared baking pan.
3. Spoon the cream of vegetable soup over the noodles, then pour the vegetable broth over the top. Stir gently in the pan so the noodles are mostly coated and submerged.
4. Fold in the roasted mixed vegetables, spreading them out so they are evenly distributed across the pan.
5. Cover the pan tightly with foil and bake for 35 minutes. Remove the foil, stir well, and return to the oven for 10 to 15 minutes more, or until the noodles are tender and the sauce is hot and bubbly.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can thicken slightly, then scoop onto plates and serve warm.
Variations & Tips
Add cheese: If your family loves an extra creamy casserole, stir in 1 cup shredded cheddar or mozzarella before baking, or sprinkle it on top during the final 10 minutes for a golden finish.
Use frozen vegetables: Roasted vegetables give this dish a little more flavor, but a bag of frozen mixed vegetables works well when you need dinner on the table fast. There is no need to thaw them first; just add a few extra minutes of baking time if needed.
Watch the liquid level: Different noodle brands can absorb liquid a little differently. If the pan looks dry before the noodles are tender, add a splash more broth, cover again, and continue baking until soft.
Make it heartier: For a more filling one-pan dinner, add cooked shredded chicken, diced ham, or crumbled cooked sausage along with the vegetables. It is an easy way to stretch the casserole for bigger appetites.
Meal prep tip: This casserole reheats well, which makes it a great lunch option for the next day. Store leftovers covered in the refrigerator and reheat with a small splash of broth or milk to loosen the sauce.