Oven-Baked 4-Ingredient Amish Creamy Mushroom Noodles
Oven-Baked 4-Ingredient Amish Creamy Mushroom Noodles is a simple, comforting casserole made with tender egg noodles, creamy mushroom soup, sour cream, and melted cheese. It is an easy old-fashioned side dish that works beautifully for family dinners, potlucks, holidays, and cozy Sunday meals.
Ingredients
- 12 ounces egg noodles
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
How to Make Oven-Baked Amish Creamy Mushroom Noodles
1. Prepare the Oven
Preheat the oven to 350°F.
Lightly grease a 9-by-13-inch baking dish.
2. Cook the Noodles
Cook the egg noodles according to the package directions until just tender.
Drain well.
3. Make the Creamy Mixture
In a large bowl, combine the cream of mushroom soup, sour cream, and 1 cup of the shredded cheddar cheese.
Stir until smooth.
4. Combine
Add the drained noodles to the creamy mushroom mixture.
Gently stir until all the noodles are evenly coated.
5. Transfer to the Baking Dish
Spread the noodle mixture evenly into the prepared baking dish.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
6. Bake
Bake uncovered for 25–30 minutes, or until hot and bubbling and the cheese is melted.
7. Rest and Serve
Let the casserole rest for about 5 minutes before serving.
Serve warm alongside roasted chicken, ham, pork chops, or vegetables.
Tips for the Best Creamy Mushroom Noodles
Cook the noodles just until tender because they will continue cooking in the oven.
Drain the noodles thoroughly so the finished casserole does not become watery.
For the creamiest texture, use full-fat sour cream.
Let the casserole rest briefly after baking so the sauce can settle.
Serving Suggestions
These creamy noodles pair well with:
- Roast chicken
- Baked ham
- Meatloaf
- Pork chops
- Roast beef
- Green beans
- Peas
- Steamed broccoli
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in the microwave or covered in the oven. If the noodles seem dry, add a small splash of milk before reheating.
Recipe Card
Prep Time: 10 minutes
Bake Time: 25–30 minutes
Total Time: About 40 minutes
Servings: 6–8
Ingredients
- 12 ounces egg noodles
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350°F and grease a 9-by-13-inch baking dish.
- Cook egg noodles until just tender; drain.
- Mix mushroom soup, sour cream, and 1 cup cheddar.
- Fold in the noodles.
- Spread into the baking dish and top with remaining cheese.
- Bake for 25–30 minutes, until hot and bubbly.
- Rest for 5 minutes and serve.