Pour canned cream of bacon soup and these 3 ingredients over uncooked egg noodles into a casserole dish for a comforting dinner your family will request on repeat

This oven-baked 5-ingredient Amish-style bacon noodle bake is the kind of cozy, no-fuss dinner that fits right into a busy weeknight. Everything comes together in one casserole dish by pouring canned cream of bacon soup and just a few pantry staples right over uncooked egg noodles—no boiling required. It has that simple, church-supper comfort that reminds me of the casseroles I grew up with here in the Midwest, and it’s exactly the sort of meal my family asks for again and again.

Serve this bacon noodle bake hot, straight from the oven, with a simple green salad or steamed vegetables to balance the richness—think peas, green beans, or broccoli. Warm dinner rolls or buttered bread are great for soaking up the creamy sauce. If you’d like to stretch the meal a bit, add a side of applesauce or a fruit salad, which always goes over well with kids. A glass of milk or iced tea keeps it feeling like a classic, homey Midwestern supper.

Servings: 6

12 oz uncooked wide egg noodles

Preheat your oven to 350°F (175°C). Lightly spray a 9x13-inch casserole dish with nonstick cooking spray so the noodles don’t stick.

Spread the uncooked egg noodles evenly in the bottom of the prepared casserole dish, making sure they’re in a fairly even layer so they cook through evenly.

In a medium bowl, whisk together the cream of bacon soup and milk until smooth and well combined. This mixture will look thin, but the noodles will soak it up as they bake.

Pour the soup and milk mixture evenly over the uncooked egg noodles in the casserole dish, making sure all the noodles get some liquid. Gently press down any noodles that are sticking up so they’re mostly submerged.

Sprinkle about 1 cup of the shredded cheddar cheese evenly over the top of the sauced noodles.

Scatter the crumbled cooked bacon evenly over the cheese layer, making sure each scoop later will get some bacon.

Cover the casserole dish tightly with aluminum foil to trap the steam and help the noodles cook through.

Bake the covered casserole in the preheated oven for 35–40 minutes, until the noodles are tender when you poke them with a fork and the sauce is bubbling around the edges.

Carefully remove the foil, sprinkle the remaining 1/2 cup shredded cheddar cheese over the top, and return the dish to the oven, uncovered, for another 5–10 minutes, or until the cheese is melted and lightly browned in spots.

Let the bacon noodle bake rest for about 5–10 minutes before serving so it can set up a bit and is easier to scoop. Serve warm and enjoy.

For picky eaters, you can use mild cheddar or a Colby Jack blend for a softer flavor, and crumble the bacon very finely so it blends into the casserole. If your family likes a little extra creaminess, stir in an additional 1/2 cup of milk to the soup mixture before pouring it over the noodles. To sneak in some veggies, mix 1–2 cups of frozen peas or mixed vegetables into the uncooked noodles before adding the soup mixture (no need to thaw first). For a slightly smoky flavor, use thick-cut smoked bacon or add a small pinch of smoked paprika to the soup and milk mixture. If you prefer a crunchy topping, add a layer of crushed butter crackers or plain potato chips over the casserole for the last 10 minutes of baking along with the final sprinkle of cheese. You can also swap half of the bacon for leftover diced ham or cooked sausage to use what you have on hand. To make it ahead, assemble the casserole up through adding the bacon, cover, and refrigerate up to 24 hours; add 5–10 minutes to the baking time and finish with the final cheese topping right before serving.