This oven-baked Amish-style tomato macaroni casserole is the kind of simple supper many of us grew up with in the Midwest: pantry-friendly, comforting, and endlessly repeatable. The method is almost hands-off—you mix canned tomato soup and three staple ingredients right over uncooked elbow macaroni in a Dutch oven, then let the oven do the work. Dishes like this have roots in thrifty farmhouse cooking, where stretching a can of soup and a handful of pasta into a full meal was both practical and delicious.
Serve this casserole straight from the Dutch oven with a crisp green salad or simple steamed vegetables to balance the richness. Garlic bread or buttered toast soldiers are great for scooping up the saucy edges. A light vinaigrette, pickled beets, or a tangy cucumber salad also echo the old-fashioned Amish table and keep the meal from feeling too heavy.
Amish Tomato Macaroni CasseroleServings: 6
Ingredients
2 cups uncooked elbow macaroni (about 8 ounces)
2 cans (10.5 ounces each) condensed tomato soup
2 cups whole milk
2 cups shredded mild cheddar cheese, divided
1 teaspoon kosher salt, plus more to taste
Directions
Preheat your oven to 350°F (175°C). Place a 4- to 5-quart Dutch oven on the counter; this will be your mixing and baking dish.
Add the uncooked elbow macaroni directly into the Dutch oven and spread it into an even layer so the pasta is fairly level.
In a medium bowl, whisk together the condensed tomato soup and the milk until the mixture is smooth and evenly combined with no streaks of soup. This creates the sauce that will both flavor and cook the macaroni.
Pour the tomato soup and milk mixture evenly over the uncooked macaroni in the Dutch oven. Use a wooden spoon or spatula to gently stir, making sure all the pasta is coated and submerged as much as possible.
Stir in 1 1/2 cups of the shredded cheddar cheese and the kosher salt until the cheese is distributed throughout the saucy pasta. Smooth the top so it bakes evenly.
Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the surface of the casserole to form a cheesy top layer.
Cover the Dutch oven tightly with its lid. Transfer to the preheated oven and bake for 35 minutes, allowing the macaroni to cook and absorb the tomato-cheese sauce.
After 35 minutes, carefully remove the lid (watch for steam) and check the pasta by tasting a piece; it should be just tender. If it is still quite firm, stir gently, cover again, and bake for an additional 5–10 minutes.
Once the pasta is tender, remove the lid and bake uncovered for 10–15 minutes more, until the top is bubbly and lightly browned around the edges.
Let the casserole rest for 5–10 minutes before serving so the sauce can thicken slightly. Taste and adjust seasoning with a bit more salt if needed, then spoon into bowls and serve warm.
Variations & Tips
For extra protein, stir in 1–2 cups of cooked ground beef, crumbled sausage, or shredded rotisserie chicken at the same time you add the cheese; just keep the overall volume similar so the pasta still has enough liquid to cook. If you prefer a bit of tang, replace 1/2 cup of the milk with heavy cream or evaporated milk and add a small splash of apple cider vinegar or Worcestershire sauce before baking. To lean into the Amish farmhouse feel, you can mix in 1/2 cup finely diced onion and 1/2 cup small-diced green bell pepper (both raw) with the uncooked macaroni; they will soften as the casserole bakes. For a gentle kick, add 1/2 teaspoon smoked paprika or a pinch of red pepper flakes to the soup and milk mixture. If you want a crisper top, scatter 1/2 cup buttered breadcrumbs or crushed plain crackers over the cheese before the final 10–15 minutes of uncovered baking. Food safety tips: Because this casserole relies on the oven to cook dry pasta, keep the ratio of liquid to macaroni close to what is written so the pasta fully softens and reaches a safe temperature. If you add any meat, make sure it is fully cooked and drained before mixing it into the casserole, and refrigerate leftovers within 2 hours of baking. Reheat leftovers to a steamy, piping-hot temperature before serving, adding a splash of milk if the pasta seems dry.
