There is something wonderfully practical about a baked noodle supper that comes together right in one dish, and this Amish-style everything bagel cream cheese noodle bake has that same plain, comforting charm I have always loved in Midwestern kitchens. By layering uncooked wide egg noodles with rich everything bagel cream cheese, broth, and a simple creamy soup, you get a casserole that feels a little old-fashioned and a little new all at once, with plenty of savory flavor for very little fuss.
This cozy noodle bake is especially good with a crisp green salad, buttered green beans, or a spoonful of glazed carrots to balance the richness. For a fuller supper, serve it alongside roasted chicken, ham, or smoked sausage, though it is hearty enough to stand on its own with a slice of warm bread to catch every bit of the creamy sauce.
Oven Baked 4-Ingredient Amish Everything Bagel Cream Cheese Noodles
Servings: 6
Ingredients
12 ounces uncooked wide egg noodles
8 ounces everything bagel cream cheese, from a tub
1 can (10.5 ounces) condensed cream of chicken soup
2 1/2 cups chicken broth
Directions
1. Preheat the oven to 350°F and lightly butter or grease a 9x13-inch baking dish.
2. Spread the uncooked wide egg noodles evenly in the prepared baking dish.
3. Spoon the everything bagel cream cheese all over the noodles in small dollops, then spread it as evenly as you can across the top.
4. In a bowl, whisk together the condensed cream of chicken soup and chicken broth until smooth, then pour the mixture evenly over the noodles.
5. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir gently to help the noodles separate and absorb the sauce, then return the dish to the oven uncovered.
6. Bake 15 to 20 minutes more, until the noodles are tender and most of the liquid has been absorbed. Let the casserole rest for 5 to 10 minutes before serving.
Variations & Tips
Add cooked chicken: For a heartier main dish, stir in 2 cups of shredded cooked chicken when you add the broth mixture. It turns this simple noodle bake into a full supper dish fit for a Sunday table.
Swap the soup: Cream of mushroom or cream of celery soup both work nicely here if that is what you have in the pantry. Each one gives the casserole its own little character without changing the easy method.
Watch the liquid: Different brands of egg noodles can absorb broth a little differently, so if the casserole looks dry before the noodles are tender, add a splash more broth, cover, and continue baking until soft.
Make it extra golden: If you like a little color on top, leave the casserole uncovered for the final few minutes of baking. A light golden finish gives the creamy noodles a lovely baked look straight from the oven.
Season gently: Everything bagel cream cheese already brings plenty of flavor, so taste before adding extra salt. A little black pepper or chopped parsley at the end is often all it needs.