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Oven Baked 4-Ingredient Amish Cabbage Noodle Bake

A comforting casserole that combines tender cabbage, egg noodles, and creamy mushroom soup, topped with gooey cheddar cheese, perfect for weeknights or weekends.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head cabbage, chopped Chop into small pieces for even cooking.
  • 2 cups egg noodles, uncooked
  • 1 can (10.5 oz) cream of mushroom soup Can be substituted with cream of chicken soup.
  • 1 cup shredded cheddar cheese Feel free to experiment with different types of cheese.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, bring water to a boil and cook the egg noodles according to package instructions; drain and set aside.
  3. In a separate pot, steam or sauté the chopped cabbage until tender.
  4. In a large mixing bowl, combine the cooked noodles, cabbage, cream of mushroom soup, and half of the cheddar cheese.
  5. Pour the mixture into a greased baking dish and top with the remaining cheddar cheese.
Baking
  1. Bake in the preheated oven for about 25-30 minutes, or until bubbly and the cheese is melted.
  2. Let it cool for a few minutes before serving.

Notes

Serve warm with a side salad or crusty bread. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months. Reheat thoroughly before serving.