Pour canned beef consommé and this 1 ingredient over uncooked egg noodles into a baking dish for a hearty meal that disappears from the table instantly

This is one of those cozy Midwestern casseroles that feels like it came straight from a church potluck table. These oven baked 3-ingredient Amish beef consommé noodles are all about simplicity: you literally pour canned beef consommé and melted butter over uncooked egg noodles in a baking dish, slide it into the oven, and let it do its thing. On busy weeknights when I’m racing home from work and everyone’s hungry, this is the kind of no-fuss comfort food that magically disappears from the table in minutes.

Serve these rich, buttery beef consommé noodles with a crisp green salad or simple steamed vegetables to balance out the comfort-food factor. Buttered peas, roasted green beans, or a bagged salad mix with a tangy vinaigrette all work really well. If you want to stretch the meal, add some rotisserie chicken or sliced smoked sausage on the side, and finish with something light like fresh fruit or a simple yogurt parfait for dessert.

Servings: 4

12 ounces uncooked wide egg noodles

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

Spread the uncooked egg noodles evenly in the bottom of the baking dish, making sure they’re in a fairly even layer so they cook uniformly.

In a medium bowl or large measuring cup, combine the canned beef consommé and the melted butter, stirring gently to blend.

Slowly pour the beef consommé and butter mixture evenly over the uncooked egg noodles in the baking dish, making sure all the noodles get moistened. Gently press down any noodles that are sticking up so they’re mostly submerged in liquid.

Cover the baking dish tightly with aluminum foil to trap the steam, which helps the noodles cook through and soak up the consommé.

Bake in the preheated oven for 35–40 minutes, until the noodles are tender and most of the liquid is absorbed. Carefully remove the foil (watch for steam) and check a noodle for doneness.

If you’d like a slightly drier, more toasty top, return the uncovered dish to the oven for an additional 5–10 minutes. Otherwise, give the noodles a gentle stir to coat them in the buttery beef sauce.

Let the noodles rest for about 5 minutes before serving so they can finish absorbing any remaining liquid. Serve hot straight from the baking dish.

For extra flavor without adding more ingredients, use a mix of regular and extra-wide egg noodles for a fun texture, or lightly toast the dry noodles in a skillet with a spoonful of the butter before baking to give them a nuttier taste. If you don’t have unsalted butter, you can use salted butter and simply be cautious about adding any extra salt at the table, since the consommé is already seasoned. To bulk this up into more of a full meal, stir in leftover shredded roast beef or rotisserie chicken after baking, then cover and let it sit for a few minutes to warm through. You can also sprinkle the finished noodles with black pepper, dried parsley, or a spoonful of grated Parmesan if you don’t mind stretching beyond the three core ingredients. For make-ahead prep, assemble the dish up to the point of pouring the consommé and butter over the noodles, cover tightly, and refrigerate for up to 4 hours; add an extra 5–10 minutes to the bake time if going straight from the fridge.