Amish Corn Noodle Casserole
This creamy corn noodle casserole is the perfect comfort food for busy nights when you need something simple, filling, and family-friendly. Made with just a handful of pantry staples, it comes together right in the baking dish—no boiling noodles required. As it bakes, the noodles turn tender while the creamy corn and melted cheese create a rich, cozy casserole everyone will want seconds of.
Serve this hearty dish fresh from the oven with a crisp salad, roasted vegetables, or steamed green beans to balance the creamy texture. Warm dinner rolls or garlic toast make great additions for soaking up every bit of the cheesy sauce. It’s an easy crowd-pleasing meal that works just as well for weeknight dinners as it does for potlucks and family gatherings.
Amish Corn Noodle Casserole
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Wide egg noodles | 12 oz | Uncooked |
| Cream-style corn | 2 cans (14.75 oz each) | |
| Whole milk or 2% milk | 2 cups | |
| Mild cheddar cheese | 1½ cups | Shredded, divided |
Directions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
- Spread the uncooked egg noodles evenly in the prepared dish.
- In a large bowl, combine the cream-style corn, milk, and 1 cup of the shredded cheese.
- Pour the mixture evenly over the noodles, gently pressing them down so they are mostly covered with liquid.
- Cover tightly with foil and bake for 40 minutes.
- Remove the foil, sprinkle the remaining ½ cup cheese over the top, and continue baking uncovered for 10–15 minutes, until bubbly and golden.
- Let the casserole rest for 5–10 minutes before serving so it can set properly.
