This 5-ingredient oven baked egg noodle dessert is the kind of old-fashioned, budget-friendly dish that surprises people with how comforting and crowd-pleasing it can be. Using dry uncooked wide egg noodles right in the baking dish keeps the prep wonderfully simple, while a creamy custard-like mixture bakes around them into a sweet, soft casserole that fits right in on a Thanksgiving table or any cool-weather gathering. It has the spirit of a humble Midwestern dessert bake, where pantry staples often turn into something unexpectedly memorable.
Serve this warm with a spoonful of whipped cream or a small scoop of vanilla ice cream if you want to lean fully into dessert, or pair it with holiday favorites like roasted turkey, ham, sweet potatoes, and cranberry sauce for a nostalgic contrast of sweet and savory on the plate. A dusting of cinnamon on top and a cup of coffee after dinner make it especially nice for Thanksgiving or a casual family meal.
5-Ingredient Oven Baked Egg Noodle Dessert
Servings: 8
Ingredients
8 ounces dry uncooked wide egg noodles
4 large eggs
2 cups whole milk
3/4 cup granulated sugar
4 tablespoons unsalted butter, melted
Directions
1. Preheat the oven to 350°F and lightly butter a 9-by-13-inch oven-safe glass baking dish.
2. Spread the dry uncooked wide egg noodles evenly in the prepared baking dish.
3. In a medium bowl, whisk together the eggs, milk, sugar, and melted butter until fully combined.
4. Pour the mixture evenly over the noodles, pressing the noodles down gently so they are mostly coated and submerged.
5. Bake uncovered for 40 to 50 minutes, until the noodles are tender and the top is lightly golden with the custard set. Let it rest for 10 minutes before serving.
Variations & Tips
Add cinnamon: Stir 1 teaspoon ground cinnamon into the milk mixture or sprinkle it over the top before baking if you want a warmer, more holiday-style flavor.
Use vanilla: If you do not mind going beyond five ingredients, 1 teaspoon vanilla extract adds a fuller bakery-style sweetness that works especially well for holiday meals.
Watch the liquid level: Because uncooked noodles bake directly in the custard, make sure they are well coated before the dish goes into the oven. If the top looks dry halfway through baking, gently press the noodles back into the liquid.
Serve warm: This dessert has the best texture after a brief rest out of the oven. That rest time helps the custard finish setting, making it easier to scoop neat portions.
Make it richer: For a softer, more luxurious result, you can substitute half-and-half for part of the milk. The finished dish will be more decadent and slightly more pudding-like.