Layer sliced raw leeks over dry wide egg noodles, alongside 3 more ingredients, into a metal baking pan for a hearty bake that's always a yes in my house

This oven-baked 5-ingredient Amish-style leek and noodle bake is exactly the kind of comfort food I lean on after a long workday. It’s inspired by the simple, cozy casseroles you still find at church potlucks and small-town diners here in the Midwest—nothing fancy, just pantry staples layered in a pan and baked until bubbly. You literally layer sliced raw leeks over dry wide egg noodles, add just three more ingredients, and let the oven do the rest. It’s hearty, budget-friendly, and a total yes in my house on busy weeknights.

I like to serve this leek and noodle bake with a simple green salad—mixed greens, cherry tomatoes, and a quick vinaigrette—to balance the richness. Steamed green beans or roasted carrots also work really well and can bake on the rack under the casserole. A slice of crusty bread or dinner roll is great for soaking up the creamy sauce that forms in the pan. If you’re feeding a crowd, pair it with roasted chicken or grilled sausages, but it’s also satisfying enough to stand on its own as a meatless main.

Servings: 4-6

8 oz dry wide egg noodles

Preheat your oven to 375°F (190°C). Lightly grease a metal 9x13-inch baking pan with a bit of oil or nonstick spray so the noodles don’t stick.

Prep the leeks: Trim off the dark green tops and root ends. Slice the white and light green parts into thin half-moons. Place the slices in a large bowl of cool water, swish to loosen any dirt, then lift them out into a colander and drain well. Pat dry with a clean kitchen towel so they don’t water down the sauce.

Layer the dry noodles: Spread the dry wide egg noodles evenly in the bottom of the metal baking pan. This is the base of your bake and they will cook right in the pan as it bakes.

Layer the raw leeks: Scatter the sliced raw leeks evenly over the dry noodles, gently separating the rings with your fingers so they’re in a fairly even layer. This is the moment that matches the photo: hands layering sliced raw leeks over dry wide egg noodles in the metal pan.

Add cheese: Sprinkle about 1 cup of the shredded cheese evenly over the leeks and noodles, reserving the remaining 1/2 cup for topping later. Try to get some cheese into the corners so every bite is flavorful.

Mix the liquid: In a large measuring cup or bowl, whisk together the chicken broth and heavy cream until well combined. This mixture will soak into the dry noodles and leeks as it bakes, creating a creamy sauce without any extra steps.

Pour over the pan: Slowly pour the broth-and-cream mixture evenly over the layered noodles, leeks, and cheese. Gently press down on the top with the back of a spoon or your clean hands to help the liquid settle through the layers. The noodles should be mostly submerged; it’s okay if a few edges peek out.

Cover and bake: Tightly cover the metal pan with aluminum foil. Bake on the middle rack for 35–40 minutes, until the noodles are tender when you poke a fork down through the center. If the noodles still feel firm, recover and bake for another 5–10 minutes.

Add final cheese and brown: Remove the foil and sprinkle the remaining 1/2 cup shredded cheese evenly over the top. Return the pan to the oven, uncovered, and bake for another 10–15 minutes, until the cheese is melted, lightly golden in spots, and the edges are bubbling.

Rest and serve: Let the casserole rest on the counter for about 10 minutes before serving so it can set up a bit and is easier to scoop. Taste and add a pinch of salt and black pepper at the table if you like. Serve warm, straight from the metal pan.

For extra protein, you can tuck about 1–2 cups of cooked, shredded chicken or diced ham between the noodle and leek layers, keeping the total ingredients to five by swapping it in for the cheese or cream if you need to stay strict. If you prefer a lighter version, replace half of the heavy cream with milk or evaporated milk; just know the sauce will be a bit less rich. To keep it vegetarian, stick with vegetable broth and your favorite cheese. If you like a little texture on top, you can reduce the cheese to 1 cup and use the remaining 1/2 cup of your five ingredients as crushed butter crackers or plain bread crumbs mixed with a spoonful of oil, then sprinkle over the casserole for the last 10–15 minutes of baking. This bake also reheats well: store leftovers tightly covered in the fridge for up to 3 days, and add a splash of broth or milk before reheating in the oven or microwave to bring back some creaminess. To meal prep, you can assemble the entire pan up to the point of baking, cover, and refrigerate up to 24 hours; when ready to cook, add 5–10 extra minutes to the covered bake time to account for the cold pan.