There is something mighty satisfying about a pantry dessert that comes together with almost no fuss, and this old-fashioned noodle bake has that same practical charm Midwestern home cooks have always prized. Using dry egg noodles right in the baking dish with a few sweet staples turns an ordinary cupboard into a warm, pudding-like dessert with tender noodles, a creamy filling, and a browned top that feels right at home on a back-to-school supper table.
Serve this dessert warm with a scoop of vanilla ice cream or a dollop of whipped cream if you want to dress it up a bit. It also goes nicely with fresh sliced apples, stewed peaches, or a mug of coffee after supper, and leftovers are especially nice the next morning gently rewarmed with a splash of milk.
4-Ingredient Oven Baked Egg Noodle Dessert
Servings: 6
Ingredients
2 cups dry uncooked egg noodles
2 cups whole milk
1/2 cup granulated sugar
4 tablespoons unsalted butter, melted
Directions
1. Preheat the oven to 350°F and lightly butter an oven-safe ceramic casserole dish.
2. Spread the dry egg noodles evenly in the prepared casserole dish.
3. In a bowl, stir together the milk, sugar, and melted butter until the sugar is mostly dissolved.
4. Pour the milk mixture over the noodles, pressing them down gently so they are mostly covered.
5. Bake uncovered for 35 to 40 minutes, until the noodles are tender and the top is lightly golden around the edges.
6. Let the dessert rest for 10 minutes before spooning into bowls and serving warm.
Variations & Tips
Cinnamon Sugar Topping: Sprinkle 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon over the top before baking for a little extra color and a warm bakery flavor.
Fruit Addition: Stir in 1 cup of drained canned peaches or thinly sliced apples before baking if you want to stretch this humble dessert into something a little more special for company.
Texture Tip: If the top starts browning before the noodles are tender, cover the dish loosely with foil for the last 10 minutes so the center can finish softening without overbaking.
Make It Richer: For a fuller, more old-fashioned pudding taste, use half-and-half in place of 1 cup of the milk, keeping the rest of the recipe the same.