There are evenings when a simple casserole is the best kind of supper, the sort of dependable dish that asks very little of you and still fills the kitchen with comfort. This Amish-style white mushroom noodle casserole is built from pantry staples and plain good sense, with thick egg noodles, cream soup, broth, milk, and plenty of white button mushrooms baking together into something hearty and homey. It has that thrifty Midwestern spirit I’ve always admired, where a few humble ingredients tucked into one pan can feed folks well and make an ordinary night feel settled.
This casserole is a fine partner for buttered green beans, a crisp cucumber salad, or a dish of sweet carrots if you’d like a little color on the table. I also like it with warm dinner rolls or a slice of rye bread for sopping up the creamy sauce. If you’re serving a bigger meal, a bit of baked ham, roast chicken, or simple sausage on the side turns it into a company-worthy supper without much extra work.
Oven Baked 5-Ingredient Amish White Mushroom Noodle Casserole
Servings: 6
Ingredients
12 ounces thick egg noodles, dry
16 ounces white button mushrooms, quartered
2 cans (10.5 ounces each) condensed cream of mushroom soup
2 1/2 cups chicken broth
1 cup whole milk
Directions
1. Heat the oven to 350°F and lightly grease a ceramic roasting pan or 9x13-inch baking dish.
2. Spread the dry egg noodles evenly in the prepared pan, then scatter the quartered white button mushrooms over the top.
3. In a medium bowl, whisk together the condensed cream of mushroom soup, chicken broth, and milk until smooth.
4. Pour the soup mixture evenly over the noodles and mushrooms, making sure the noodles are mostly covered by liquid.
5. Cover the pan tightly with foil and bake for 35 minutes.
6. Remove the foil, stir gently, and bake uncovered for 15 to 20 minutes more, until the noodles are tender and the top is bubbling and lightly browned.
7. Let the casserole rest for 10 minutes before serving so the sauce can settle and thicken a bit.
Variations & Tips
Make it vegetarian: Use vegetable broth in place of chicken broth for a meatless casserole that still bakes up rich and satisfying.
Add a little onion flavor: Stir in 1/4 cup finely minced onion or 1 teaspoon onion powder with the sauce if you want a deeper savory note without changing the spirit of the dish.
Watch your noodle texture: If your noodles are especially thick or your pan is a little wider than usual, you may need an extra splash of broth and 5 to 10 more minutes in the oven. You want the noodles tender, not dry around the edges.
For a fuller supper: Fold in 1 to 2 cups cooked shredded chicken or diced ham before baking if you’d like to stretch this into an even heartier main dish for hungry folks.
Use the right mushrooms: Quartered white button mushrooms hold their shape nicely and give the casserole that old-fashioned look. If your mushrooms are large, cut them a bit smaller so they cook evenly with the noodles.