This oven baked 4-ingredient Amish-style creamy corn noodles dish is the kind of cozy, no-fuss meal that feels like a hug at the end of a long day. It takes its cue from simple farmhouse cooking—where pantry staples like canned cream of corn soup and egg noodles get stretched into a comforting casserole that brings everyone back to the table.
You literally pour canned cream of corn soup and two more ingredients over uncooked egg noodles in a baking dish, slide it into the oven, and let the heat do the work while you tend to homework, chores, or just catch your breath. It’s budget-friendly, kid-approved, and perfect for busy nights when you still want something warm and homemade.
Creamy corn noodles casserole in a baking dish
Creamy corn noodles casserole in a baking dish
Serve these creamy corn noodles straight from the baking dish with a simple green side salad, steamed broccoli, or roasted carrots to balance the richness. Buttered peas or a side of sliced fresh tomatoes with a sprinkle of salt and pepper are also lovely and very Midwest-friendly.
If your crew is extra hungry, add some crusty bread or dinner rolls for dipping into the sauce. A little grated Parmesan or a sprinkle of chopped fresh parsley on top at the table can make it feel just a bit more special without adding any fuss.
Oven Baked 4-Ingredient Amish Creamy Corn Noodles
Servings: 4-6
Ingredients
8 oz (about 4 cups) uncooked wide egg noodles
2 cans (14.75 oz each) cream-style corn
1 1/2 cups whole milk (or 2% milk)
2 tbsp salted butter, cut into small pieces
Salt and black pepper to taste (optional, not counted in 4 ingredients)
Nonstick cooking spray or a little butter for greasing the baking dish
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a little butter so the noodles don’t stick.
Egg noodles and ingredients arranged on a kitchen counter
Egg noodles and ingredients arranged on a kitchen counter
Spread the uncooked wide egg noodles evenly in the bottom of the prepared baking dish. Use your hands to gently shake the dish so the noodles lay in a fairly even layer; this helps them cook more evenly.
In a medium mixing bowl, whisk together the cream-style corn and milk until well combined. This mixture should be pourable and creamy; it will be the sauce that cooks the noodles.
Cream-style corn and milk being whisked in a bowl
Cream-style corn and milk being whisked in a bowl
Pour the corn and milk mixture evenly over the uncooked egg noodles in the baking dish, making sure all the noodles are moistened. Use the back of a spoon to gently press down any noodles that are sticking up so they’re mostly covered by liquid.
