This oven baked 4-ingredient Amish-style cubed steak noodle bake is exactly the kind of no-fuss comfort food I lean on after a long workday. The method is wonderfully simple: you literally lay raw cubed beef steak over dry medium egg noodles in a glass baking dish, pour on a creamy mixture, cover, and let the oven do the rest. It’s inspired by the kind of practical, hearty casseroles you find in Amish and Midwest church cookbooks—built on pantry staples and meant to feed a hungry family without a lot of hands-on time.
I like to serve this cubed steak noodle bake with something fresh and simple on the side to balance the richness—think a crisp green salad with a tangy vinaigrette or some steamed green beans tossed with a little butter and salt. Warm dinner rolls or buttered bread are great for soaking up the extra sauce in the bottom of the dish. If you want to stretch the meal a bit further, add a side of roasted carrots or a quick cucumber salad for a full, comforting supper.
Oven Baked Amish Cubed Steak Noodle BakeServings: 4-6
Ingredients
8 oz dry medium egg noodles
1 1/2 to 2 lb cubed beef steak, cut into large bite-size pieces if needed
2 (10.5 oz) cans condensed cream of mushroom soup
2 cups beef broth (low-sodium if possible)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish with cooking spray or a thin swipe of oil.
Spread the dry medium egg noodles evenly in the bottom of the glass baking dish. Don’t cook them first—the oven and broth will soften them.
In a medium bowl, whisk together the condensed cream of mushroom soup and the beef broth until smooth and well combined. This mixture should be pourable, like a thin gravy.
Pour the soup and broth mixture evenly over the dry noodles, making sure all the noodles are moistened. Gently press down any noodles that are sticking up so they’re mostly covered with liquid.
Lay the raw cubed beef steak pieces in a single layer over the top of the noodles. It’s fine if there’s a little overlap, but try to cover most of the surface so the meat cooks evenly. This is the step where it should look just like that close-up process shot: hands placing raw cubed steak over dry noodles in the glass dish.
Cover the baking dish tightly with foil, making sure to crimp the edges so steam doesn’t escape. This helps the noodles cook through and keeps everything tender.
Bake, covered, in the preheated oven for 1 hour. After 1 hour, carefully remove the foil (watch out for steam), check that the noodles are tender and the steak is cooked through, and bake uncovered for an additional 10–15 minutes to slightly thicken the sauce and let the top brown just a bit.
Remove the dish from the oven and let it rest for about 5–10 minutes before serving. This short rest helps the sauce settle and cling to the noodles. Give it a gentle stir if you like, then scoop into bowls or onto plates and serve warm.
Variations & Tips
If you want more flavor without adding extra ingredients, season the cubed steak lightly with salt, pepper, and garlic powder before laying it over the noodles; just remember the soup and broth already have salt, so go easy. You can also swap cream of mushroom soup for cream of chicken or cream of celery for a slightly different taste while still keeping it a 4-ingredient recipe. For a bit of color and texture, stir a cup of frozen peas or mixed vegetables into the noodles before adding the soup mixture—this technically adds another ingredient, but it turns the bake into a full one-pan meal. If you prefer a thicker sauce, reduce the beef broth to 1 1/2 cups, or bake uncovered for a few extra minutes at the end. To make ahead, assemble the dish up to the point of baking, cover tightly, and refrigerate for up to 24 hours; add an extra 10–15 minutes of covered bake time since it will be going into the oven cold. Leftovers reheat well in the microwave with a splash of extra broth or water to loosen the sauce.
