This old-fashioned baked noodle casserole is the kind of pantry-friendly comfort food that earns a permanent place in a weeknight rotation. It leans on a can of cream of mushroom soup, uncooked egg noodles, and a few basic staples to create a creamy, satisfying dish with very little hands-on work. Recipes like this have long been popular in Amish and Midwestern home cooking because they stretch simple ingredients into something warm, filling, and dependable.
Serve these creamy baked noodles alongside buttered green beans, roasted broccoli, glazed carrots, or a crisp cucumber salad to balance the richness. For a heartier meal, add shredded rotisserie chicken, sliced ham, or browned sausage on the side, and finish with warm dinner rolls or a piece of crusty bread to soak up the extra sauce.
Oven Baked 4-Ingredient Amish Cream of Mushroom Noodles
Servings: 6
Ingredients
12 ounces uncooked wide egg noodles
2 cans condensed cream of mushroom soup, 10.5 ounces each
2 1/2 cups low-sodium chicken broth
1/2 cup whole milk
Directions
1. Preheat the oven to 350°F and lightly grease a 9-by-13-inch casserole dish.
2. Spread the uncooked wide egg noodles evenly in the prepared casserole dish.
3. In a medium bowl, whisk together the cream of mushroom soup, chicken broth, and milk until smooth.
4. Pour the soup mixture evenly over the noodles, pressing the noodles down gently so they are mostly covered. Cover the dish tightly with foil.
5. Bake for 30 minutes covered, then remove the foil and stir well to separate the noodles and redistribute the sauce.
6. Return the dish to the oven uncovered and bake for 20 to 25 minutes more, until the noodles are tender and the top is bubbling and lightly golden. Let rest for 10 minutes before serving.
Variations & Tips
Add Protein: Stir in 2 cups of cooked shredded chicken, diced ham, or browned ground beef before baking if you want to turn this into a more complete one-dish dinner. If adding meat, make sure it is fully cooked before it goes into the casserole since the bake time is meant for the noodles, not raw protein.
Boost the Flavor: A little black pepper, onion powder, garlic powder, or a spoonful of sour cream can make the sauce taste more homemade while keeping the spirit of the original recipe intact. If your broth is salty, taste before seasoning further.
Make It Cheesier: Sprinkle 1 to 1 1/2 cups shredded cheddar, Swiss, or mozzarella over the top during the last 10 minutes of baking for a richer casserole with a lightly browned cheesy finish.
Prevent Dry Noodles: Be sure the noodles are mostly submerged before baking and keep the dish tightly covered for the first part of cooking so steam can soften them properly. If the casserole looks too thick near the end, stir in a splash of hot broth or milk before returning it to the oven.