Every year for St. Patrick’s Day, my aunt brings this simple cabbage and noodle casserole, and it disappears faster than anything else on the table. It’s the kind of comforting, old-fashioned dish you’d expect to find in a church basement potluck or on a grandma’s Sunday table—nothing fancy, just four humble ingredients baked together until the noodles are golden and the cabbage is sweet and caramelized. If you’re looking for an easy, budget-friendly way to bring a bit of cozy comfort to your holiday (or any chilly weeknight), this oven-baked casserole is as practical as it gets and feels like a warm hug from the oven.
Serve this cabbage and noodle casserole straight from the baking dish while it’s still hot and a little crispy on top. It pairs nicely with simple roasted sausages, baked ham, or corned beef for a full St. Patrick’s Day spread, but it also works as a meatless main with a green salad on the side. I like to set out a small bowl of extra melted butter or a dish of sour cream so everyone can dress up their portion to taste, plus some crusty bread to soak up any buttery bits from the bottom of the pan.
Oven-Baked 4-Ingredient Cabbage and Noodle Casserole
Servings: 6
Ingredients
12 oz wide egg noodles, uncooked
1 small head green cabbage (about 2 to 2 1/2 lb), cored and thinly sliced
1/2 cup (1 stick) unsalted butter, melted (plus 1 extra tablespoon for greasing the dish)
2 tsp kosher salt (or to taste)
