Easy Amish Cabbage Noodle Bake Recipe
Looking for an easy, budget-friendly dinner that the whole family will love? This Amish Cabbage Noodle Bake is a classic comfort food casserole made with just 4 simple ingredients. Tender bow tie pasta, sweet cabbage, creamy chicken soup, and flavorful broth come together in one baking dish to create a hearty meal that’s perfect for busy weeknights.
This easy cabbage casserole recipe is rich, creamy, satisfying, and requires very little prep. Whether you’re searching for an Amish casserole recipe, a cheap family dinner, or a cozy baked pasta dish, this recipe is guaranteed to become a favorite.
Why You’ll Love This Amish Cabbage Noodle Bake
- Only 4 pantry-friendly ingredients
- Perfect for busy weeknight dinners
- Budget-friendly comfort food
- One casserole dish means easy cleanup
- Creamy, hearty, and satisfying
- Great for meal prep and leftovers
- Family-friendly recipe everyone enjoys
Benefits of Cabbage
Cabbage is one of the healthiest and most affordable vegetables you can cook with. It offers several nutritional benefits:
- Rich in Vitamin C for immune support
- High in fiber to promote healthy digestion
- Contains antioxidants that help fight inflammation
- Low in calories yet very filling
- A good source of Vitamin K and folate
- Adds natural sweetness and texture to casseroles
Ingredients
- 8 ounces (225 g) dry bow tie pasta
- 4 cups finely shredded green cabbage
- 1 can (10.5 ounces) condensed cream of chicken soup
- 2½ cups chicken broth
Instructions
Step 1
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Step 2
Spread the dry bow tie pasta evenly across the bottom of the dish.
Step 3
Layer the shredded cabbage evenly over the pasta.
Step 4
In a mixing bowl, whisk together the condensed cream of chicken soup and chicken broth until smooth.
Step 5
Pour the soup mixture evenly over the pasta and cabbage, making sure everything is well covered.
Step 6
Cover tightly with aluminum foil and bake for 50–60 minutes, or until the pasta is tender and the cabbage is soft.
Step 7
For a lightly golden top, remove the foil during the final 10 minutes of baking.
Step 8
Allow the casserole to rest for 10 minutes before serving.
Expert Tips
- Shred the cabbage very thin for the best texture.
- If the casserole begins to dry out before the pasta is fully cooked, add a little extra broth and continue baking.
- Cover tightly with foil to trap steam and cook the pasta evenly.
- Let the casserole rest before serving to allow the creamy sauce to thicken.
Recipe Variations
Add Ground Beef: Brown one pound of lean ground beef and layer it between the pasta and cabbage for extra protein.
Smoked Sausage: Add sliced smoked sausage for a smoky, hearty flavor.
Vegetarian Version: Replace the cream of chicken soup with cream of mushroom soup and use vegetable broth.
Cheesy Upgrade: Stir in 1–2 cups of shredded cheddar or mozzarella during the last 15 minutes of baking.
Extra Vegetables: Add carrots, onions, mushrooms, or peas for additional nutrition and flavor.
Serving Suggestions
This comforting casserole pairs perfectly with:
- Buttered rye bread
- Garlic bread
- Fresh cucumber salad
- Roasted carrots
- Steamed green beans
- Homemade applesauce
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze the baked casserole for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm individual servings in the microwave for 2–3 minutes or reheat in a 350°F oven until heated through.
Frequently Asked Questions
Can I use another pasta?
Yes. Penne, rotini, medium shells, or egg noodles work well. Cooking time may vary slightly.
Can I prepare it ahead?
Absolutely. Assemble the casserole several hours ahead, refrigerate, and bake when ready.
Can I use red cabbage?
Green cabbage is recommended because it becomes sweeter and softer during baking. Red cabbage may alter the color and flavor.
How do I know it’s done?
The pasta should be tender, the cabbage soft, and most of the liquid absorbed into a creamy sauce.
