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

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Spread the uncooked egg noodles evenly across the bottom of the prepared dish.
3. In a large mixing bowl, stir together the cream-style corn, milk, and 1 cup of the shredded cheddar cheese until combined.
4. Pour the corn mixture over the noodles, making sure the noodles are mostly submerged in the liquid.
5. Cover the dish tightly with aluminum foil and bake for 40 minutes.
6. Carefully remove the foil, sprinkle the remaining ½ cup cheese over the top, and return the casserole to the oven.
7. Bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden.
8. Allow the casserole to rest for 5 to 10 minutes before serving to help it firm up and develop its best texture.