This 5-ingredient Amish baked noodle casserole is the kind of cozy, no-fuss comfort food I reach for on those weeknights when I’m juggling emails, laundry, and trying to remember if I already signed the permission slip for tomorrow. The recipe is inspired by simple Amish farmhouse cooking—hearty, humble ingredients baked into something that feels like a warm hug. It’s creamy, carby, and wonderfully nostalgic, the kind of dish that reminds you of potlucks, church basements, and big family tables. With only five ingredients and a quick prep, it’s perfect for anyone who wants a homemade, from-scratch taste without spending their whole evening in the kitchen.
This casserole is pretty filling on its own, but I like to pair it with something fresh and crunchy to balance the richness. A simple green salad with a tangy vinaigrette or a classic coleslaw works really well. Steamed or roasted vegetables—like green beans, broccoli, or carrots—make an easy side you can throw together while the casserole bakes. If you’re feeding a crowd or stretching the meal, add some warm dinner rolls or buttered bread, and maybe a jar of pickles or sliced tomatoes for that old-fashioned, farmhouse-style spread.
5-Ingredient Amish Baked Noodle CasseroleServings: 6
Ingredients
12 oz wide egg noodles
2 cups cottage cheese (small curd preferred)
2 cups sour cream
1 packet (about 1 oz) dry onion soup mix
4 tbsp butter, melted (plus a little extra for greasing the baking dish)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until just al dente. Drain well so there’s no excess water.
In a large mixing bowl, combine the cottage cheese, sour cream, and dry onion soup mix. Stir until everything is evenly blended.
Add the drained noodles to the bowl with the cheese mixture. Pour in the melted butter and gently toss until all the noodles are well coated.
Transfer the noodle mixture to the prepared baking dish, spreading it out into an even layer.
Bake, uncovered, for 30–35 minutes, or until the top is lightly golden around the edges and the casserole is bubbly.
Let the casserole rest for about 5–10 minutes before serving so it can set slightly and is easier to scoop. Serve warm.
Variations & Tips
To add protein, stir in 1–2 cups of cooked, shredded chicken, diced ham, or browned ground beef before baking. If you like a bit of crunch, sprinkle the top with buttered breadcrumbs or crushed butter crackers during the last 10–15 minutes of baking. For extra cheesiness, mix in 1 cup of shredded cheddar or Colby Jack with the noodles, or sprinkle it over the top. You can also lighten it up a bit by using light sour cream and low-fat cottage cheese—just know it will be a little less rich. For more flavor, toss in a handful of sliced green onions or a teaspoon of garlic powder with the onion soup mix. This casserole also reheats really well, so it’s a great make-ahead option: assemble it in the morning, cover and refrigerate, then bake in the evening, adding an extra 5–10 minutes to the baking time if it’s going straight from the fridge to the oven.
