Oven Baked 4-Ingredient Amish Cabbage Noodle Bake
The Rainy Tuesday Amish Cabbage Noodle Bake That Somehow Feels Like Company’s Coming is a simple, creamy comfort-food casserole made with dry bow ties, shredded cabbage, cream of chicken soup, and chicken broth. Everything bakes together in one dish until the cabbage turns soft, mild, and almost sweet.
Ingredients
- 8 ounces dry bow tie pasta about half of a standard 16-ounce box; do not cook first
- 4 cups raw green cabbage shredded fairly thin, about half a smallish cabbage
- 1 can condensed cream of chicken soup 10.5 ounces
- 2 1/2 cups chicken broth plus a small splash more if needed while baking or reheating
- cooking spray or butter for lightly greasing the 9x13-inch glass casserole dish
Instructions
- Heat the oven to 350°F and lightly grease a 9x13-inch glass casserole dish with cooking spray or butter.
- Scatter the dry bow tie pasta evenly across the bottom of the prepared casserole dish.
- Pile the shredded green cabbage over the pasta, spreading it out evenly; it will look like a lot but will cook down dramatically.
- In a bowl, whisk together the condensed cream of chicken soup and 2 1/2 cups chicken broth until as smooth as possible.
- Pour the soup and broth mixture evenly over the cabbage and pasta, making sure the liquid reaches around the edges of the dish.
- Cover the dish tightly with foil, crimping it around the rim, and bake for 50 to 60 minutes, until the pasta is tender and the cabbage is soft.
- For a little color on top, remove the foil for the last 10 minutes of baking; if the dish looks dry but the noodles are still firm, add a small splash of extra broth, cover again, and continue baking.
- Let the casserole rest for 10 minutes before scooping so the sauce can settle into the noodles.
Notes
Leftovers keep well covered in the refrigerator for about 3 days. The noodles will soak up more sauce as they sit, so add a small splash of chicken broth when reheating if the casserole looks dry. Reheat individual servings loosely covered in the microwave until hot, stirring once if needed, or reheat the whole casserole covered with foil at 350°F until warmed through. Freezing is not recommended because the cooked bow ties can become too soft after thawing and reheating.
Nutrition
Calories: 210kcal
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