Amish Corn Noodle Casserole
Amish Corn and Noodle Bake
This creamy corn and noodle bake is a comforting, easy-to-make dish that’s perfect for hectic evenings. Using only a few everyday ingredients, everything comes together directly in the casserole dish, eliminating the need to pre-cook the noodles. During baking, the noodles soften beautifully while the corn, milk, and cheese blend into a rich, creamy casserole that’s sure to become a family favorite.
Pair this hearty casserole with a fresh garden salad, steamed vegetables, or roasted broccoli for a balanced meal. Soft dinner rolls or buttery garlic bread are also excellent choices for enjoying every last bite of the creamy sauce. Whether you’re serving it for a weeknight dinner or bringing it to a gathering, this dish is always a hit.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Wide egg noodles | 12 oz | Uncooked |
| Cream-style corn | 2 cans (14.75 oz each) | |
| Milk (whole or 2%) | 2 cups | |
| Mild cheddar cheese | 1½ cups | Shredded, divided |
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the uncooked egg noodles evenly across the bottom of the prepared dish.
- In a large mixing bowl, stir together the cream-style corn, milk, and 1 cup of the shredded cheddar cheese until combined.
- Pour the corn mixture over the noodles, making sure the noodles are mostly submerged in the liquid.
- Cover the dish tightly with aluminum foil and bake for 40 minutes.
- Carefully remove the foil, sprinkle the remaining ½ cup cheese over the top, and return the casserole to the oven.
- Bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Allow the casserole to rest for 5 to 10 minutes before serving to help it firm up and develop its best texture.
