This oven baked Amish-style pimiento cheese noodle casserole is the kind of simple comfort food that earns a permanent spot in a busy weeknight rotation. With just a handful of ingredients layered right over uncooked wide egg noodles, it comes together with almost no prep and bakes into a creamy, cozy dish that feels a little old-fashioned in the best way. It has that practical, pantry-friendly charm common in Amish-inspired casseroles, where inexpensive ingredients turn into something filling and dependable.
Serve this rich noodle bake with a crisp green salad, steamed green beans, or roasted broccoli to balance the creamy texture. It also pairs well with sliced tomatoes, buttery peas, or applesauce if you want a more homestyle plate, and a piece of toasted bread or a warm biscuit is always welcome for soaking up the cheesy sauce.
Oven Baked 4-Ingredient Amish Pimiento Cheese Noodles
Servings: 6
Ingredients
12 ounces wide egg noodles, uncooked
16 ounces store-bought pimiento cheese spread
2 cups low-sodium chicken broth
1 cup whole milk
Directions
1. Preheat the oven to 350°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 pimiento cheese spread in small dollops all over the noodles so it is distributed across the dish.
4. Pour the chicken broth and milk evenly over the top, making sure the noodles are mostly covered with liquid.
5. Cover the dish tightly with foil and bake for 35 minutes.
6. Remove the foil, stir gently to help the melting cheese coat the noodles, then 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.
7. Let the casserole rest for 5 to 10 minutes before serving so the sauce can thicken slightly.
8. Spoon onto plates and serve warm.
Variations & Tips
Make it heartier: Add 2 cups cooked shredded chicken or chopped ham before baking if you want to turn this into a more filling one-dish dinner. If you do this, keep an eye on the moisture level and add a small splash of extra broth if the casserole looks dry halfway through baking.
Swap the liquid: Chicken broth gives the dish a savory flavor, but vegetable broth works well too. If you want an even richer casserole, replace part of the milk with half-and-half.
Add a topping: For a little texture, sprinkle buttered cracker crumbs or a small handful of shredded cheddar over the top during the last 10 minutes of baking. It adds a nice contrast to the soft noodles.
Keep the noodles covered: Since the noodles go into the dish uncooked, it helps to press any exposed noodles down into the liquid before baking. This helps them soften evenly and prevents dry edges.
Plan ahead: This casserole is best served fresh, but leftovers reheat nicely for lunch the next day. Add a splash of milk before reheating to loosen the sauce and bring back the creamy texture.