This oven baked 4-ingredient Amish green pepper macaroni is the kind of old-fashioned casserole I lean on when the day gets busy and I still want something warm, filling, and familiar on the table. It has that practical pantry-meets-produce charm common in simple Amish-style home cooking: dry macaroni goes straight into the baking dish, diced green pepper gets scattered over the top, and a few basic ingredients turn into a creamy, cozy dinner with very little hands-on work.
Serve this casserole with sliced tomatoes, buttered green beans, a crisp cucumber salad, or simple applesauce for an easy summer supper. It also pairs well with toasted bread or soft dinner rolls to round out the meal, and if you want to stretch it for a larger family dinner, a platter of baked chicken or ham works nicely alongside.
Oven Baked 4-Ingredient Amish Green Pepper Macaroni
Servings: 6
Ingredients
2 cups dry elbow macaroni
1 medium green bell pepper, diced
2 cups milk
1 can (10 3/4 ounces) condensed cream of mushroom soup
Directions
1. Preheat the oven to 350°F and lightly grease a 2-quart glass casserole dish.
2. Spread the dry elbow macaroni evenly in the prepared casserole dish, then scatter the diced green bell pepper over the macaroni.
3. In a medium bowl, whisk together the milk and condensed cream of mushroom soup until smooth.
4. Pour the soup mixture evenly over the macaroni and peppers, pressing the macaroni down gently with a spoon so most of it is moistened.
5. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil, stir well, then return to the oven uncovered for 15 to 20 minutes, or until the macaroni is tender and the top is lightly golden.
6. Let the casserole rest for 10 minutes before serving so the sauce can settle and the macaroni can absorb any extra liquid.
Variations & Tips
Add cheese: For a richer version, stir 1 to 2 cups of shredded cheddar into the casserole after the first bake, then finish uncovered until melted and bubbly.
Swap the soup: Cream of celery or cream of chicken both work well here if that is what you have in the pantry, and each gives the casserole a slightly different old-fashioned flavor.
Make it more colorful: Use part red or yellow bell pepper along with the green pepper for a sweeter taste and a brighter look, especially if you are serving this in summer.
Watch the liquid: Oven temperatures and pasta brands can vary, so if the casserole looks dry before the macaroni is tender, add a splash of milk, cover again, and continue baking until soft.
Meal-prep tip: Dice the pepper and mix the milk with the soup earlier in the day, then assemble everything right before baking for an easy weeknight dinner.