My neighbor brought this to a potluck once and it disappears fast every single time.

This oven baked 4-ingredient Amish Swiss cheese and noodle bake is the kind of dish that shows up at every church potluck and disappears before the desserts are even touched. My neighbor brought a pan of this to a community supper years ago, and folks were scraping the corners of the glass dish, chasing every last bit of that creamy sauce and melted Swiss. It’s rooted in the simple, thrifty cooking you still find in Amish and rural Midwestern kitchens: a few pantry staples, nothing fancy, but somehow it comes out unbelievably rich and comforting.

If you’re looking for a no-fuss, crowd-pleasing casserole that tastes like it took all afternoon, this is the one.

Serve this creamy noodle bake piping hot straight from the glass baking dish, with a simple green side to balance the richness: steamed green beans, buttered peas, or a crisp lettuce salad with a tangy vinaigrette all work nicely. At potlucks, I like to set it alongside sliced ham or roasted chicken, but it’s hearty enough to stand on its own with just a basket of warm dinner rolls or buttered bread.

Leftovers reheat well and make a cozy lunch with a side of applesauce or pickled beets, just the way many Midwestern farm tables would serve it.

Oven Baked 4-Ingredient Amish Swiss Noodle Bake

Servings: 6

Ingredients

12 oz wide egg noodles (dry)

4 cups shredded Swiss cheese (about 16 oz), divided
3 cups whole milk
1 can (10.5 oz) condensed cream of chicken soup

Directions