My neighbor brought this to a potluck once and it disappeared fast. I couldn’t believe it only takes 4 ingredients

This oven baked 4-ingredient hard boiled egg and noodle casserole is the kind of humble, comforting dish that shows up at a neighborhood potluck and vanishes before you’ve had a chance to go back for seconds. A neighbor of mine brought a version of this to a block party years ago, and I was convinced there had to be a long ingredient list hiding behind that creamy, browned top. Instead, it leans on a classic Midwestern shortcut: canned cream soup for the sauce, plus noodles, eggs, and cheese. Everything bakes together into a cozy, slightly nostalgic casserole that tastes like something your aunt might have made in the ’80s—in the best possible way.

Serve this casserole hot, straight from the baking dish, with something crisp and fresh alongside to balance the richness—think a simple green salad with a sharp vinaigrette or steamed green beans with lemon. It also pairs nicely with roasted or steamed broccoli, sliced tomatoes with a sprinkle of salt and pepper, or a basic cucumber salad. If you want to stretch it into a heartier meal, offer warm dinner rolls or buttered toast on the side to mop up the creamy sauce.

Oven-Baked 4-Ingredient Hard Boiled Egg and Noodle Casserole
Servings: 6

Ingredients
8 ounces wide egg noodles (about 4 cups dry)
6 hard boiled eggs, peeled and chopped
2 cans (10.5 ounces each) condensed cream of mushroom soup
2 cups shredded mild cheddar cheese, divided
Directions