Spoon sour cream over dry egg noodles, paired with 3 ingredients, into a glass baking dish for a creamy supper that disappears faster than anything else

This little oven-baked sour cream noodle bake is the kind of dish that shows up at every church potluck out here and goes home in an empty pan. It’s a simple, Amish-style comfort supper built on dry egg noodles, with cool sour cream spooned right over the top, then just three more pantry staples to bring it all together. Everything bakes in a glass dish until the noodles turn tender and the sauce turns rich and creamy. It reminds me of the casseroles our mothers slid into the oven before evening chores, relying on a few good ingredients and a hot oven to feed a hungry crowd.

Serve this creamy noodle bake straight from the glass dish with a big spoon. It pairs nicely with buttered green beans or peas, a simple lettuce salad with a tangy dressing, and maybe some sliced tomatoes in summer. Warm dinner rolls or a crust of country bread help scoop up every last bit of sauce. For a fuller meal, offer a plate of sliced ham or roast chicken alongside, but truth be told, this casserole can stand on its own for a light, cozy supper.

Servings: 6

8 oz wide dry egg noodles

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish with a bit of butter or cooking spray.

Pour the dry egg noodles evenly into the bottom of the glass baking dish, spreading them out so they lie in a fairly even layer.

In a medium bowl, stir together the sour cream, condensed cream of mushroom soup, milk, salt, and black pepper until smooth and well combined.

With a large spoon, dollop the sour cream mixture over the dry noodles, then gently spread it so the noodles are mostly covered. It’s fine if a few noodles peek through; the sauce will sink down as it bakes.

Sprinkle 1 cup of the shredded cheddar cheese evenly over the top of the sour cream-covered noodles.

Cover the glass baking dish tightly with aluminum foil. This helps the noodles steam and soften in the creamy sauce.

Bake the covered casserole in the preheated oven for 35 minutes, until the noodles are beginning to soften and the sauce is bubbling around the edges.

Carefully remove the foil, sprinkle the remaining 1/2 cup shredded cheddar cheese over the top, and return the dish to the oven, uncovered.

Bake for another 10–15 minutes, or until the cheese on top is melted and lightly golden and the noodles are tender when you poke a fork down into the center.

Let the noodle bake rest for about 5–10 minutes before serving. This short wait lets the sauce settle and makes it easier to scoop neat portions from the glass dish.

For a heartier farmhouse version, stir 1–2 cups of cooked ground beef, shredded chicken, or diced ham into the sour cream mixture before spooning it over the dry noodles. If you prefer a different flavor, swap the cream of mushroom soup for cream of chicken or cream of celery. A handful of finely chopped onion or green onion stirred into the sauce adds a little bite, much like the old Midwestern casseroles our mothers made. You can also change the cheese to suit your taste—Monterey Jack, Colby, or a blend all melt nicely. For a bit of crunch, top the casserole during the last 10 minutes of baking with crushed butter crackers or cornflakes mixed with a spoonful of melted butter. If you like a looser, saucier bake, add an extra 1/4–1/2 cup of milk; for a thicker, stick-to-your-ribs texture, cut the milk back slightly. This recipe also halves well in an 8x8 glass dish if you’re cooking for a smaller table.