Amish Corn Noodle Casserole
This creamy corn noodle casserole is an easy comfort meal that’s perfect for busy evenings when you want something warm, filling, and simple to prepare. Using only a few pantry ingredients, everything cooks together in one baking dish—no need to boil the noodles ahead of time. As the casserole bakes, the noodles soften while the creamy corn and melted cheese create a rich, cozy texture that makes this dish especially satisfying.
Serve it hot from the oven with a fresh salad, roasted vegetables, or steamed green beans to balance the creamy flavors. Dinner rolls or garlic toast also pair well for soaking up the cheesy sauce. It’s a dependable family-style meal that works for weeknight dinners, potlucks, or casual gatherings.
Amish Corn Noodle Casserole
Ingredients
- 12 oz wide egg noodles, uncooked
- 2 cans cream-style corn
- 2 cups whole milk or 2% milk
- 1½ cups shredded mild cheddar cheese, divided
Directions
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Spread the uncooked egg noodles evenly across the prepared dish.
In a large bowl, mix together the cream-style corn, milk, and 1 cup of the shredded cheese.
Pour the mixture over the noodles, gently pressing them down so most are covered by the liquid.
Cover the dish tightly with foil and bake for 40 minutes.
Remove the foil, sprinkle the remaining cheese over the top, and continue baking uncovered for another 10–15 minutes until hot and lightly golden.
Allow the casserole to rest for several minutes before serving so the sauce can thicken slightly.
