Pour creamy dill dressing and these 3 ingredients over egg noodles into a casserole dish for a simple summer meal that keeps everyone asking for seconds

This oven-baked creamy dill noodle casserole is the kind of four-ingredient, pour-and-bake recipe that busy weeknights are made for. It borrows its spirit from old-fashioned Amish noodle bakes—simple pantry staples, egg noodles, and a hands-off oven finish—but leans on a bottle of store-bought creamy dill dressing to do the heavy lifting. You literally pour the dressing and three other ingredients over uncooked egg noodles in a casserole dish, give it a quick toss, and let the oven transform everything into a silky, herb-scented side or main that feels perfect for easy summer meals and potlucks.

Serve these creamy dill noodles alongside grilled chicken, salmon, or simple roasted vegetables for a balanced summer plate. A crisp cucumber salad or sliced garden tomatoes with a sprinkle of salt echo the dill and keep the meal light. If you’d like to make it more substantial, fold in shredded rotisserie chicken or serve with a leafy green salad and a crusty baguette to soak up the extra sauce.

Servings: 6

12 oz wide egg noodles, uncooked

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with a bit of oil or nonstick spray to help prevent sticking.

Spread the uncooked egg noodles evenly in the prepared casserole dish, breaking up any large clumps so the dressing and broth can coat them well.

In a medium bowl or large measuring cup, whisk together the creamy dill dressing and the chicken broth until smooth and fully combined. This mixture is your pour-over sauce and will cook the noodles in the oven.

Slowly pour the creamy dill mixture evenly over the uncooked egg noodles in the casserole dish, making sure to moisten as many noodles as possible. Use clean hands or a spoon to gently toss and press the noodles down so they’re mostly submerged in the liquid.

Sprinkle the shredded mozzarella cheese evenly over the top of the sauced noodles. This will melt into a light, creamy layer as the casserole bakes.

Cover the casserole dish tightly with aluminum foil to trap steam, which helps the egg noodles cook through and stay tender.

Bake the covered casserole on the middle rack for 30 minutes. Carefully remove the foil, then continue baking uncovered for another 10–15 minutes, or until the noodles are tender when tested with a fork and most of the liquid has been absorbed into a creamy sauce.

Remove the dish from the oven and let the noodles rest for 5–10 minutes before serving. This short rest allows the sauce to thicken slightly and makes it easier to scoop neat portions. Serve warm, straight from the casserole dish.

To turn this into a full one-dish meal, stir 1–2 cups of cooked, shredded chicken or diced ham into the noodles before baking; just make sure any added meat is fully cooked and handled safely (kept refrigerated and not left at room temperature for more than 2 hours). For a vegetarian version, use vegetable broth instead of chicken broth and keep the rest of the recipe the same. If you’d like a stronger dill flavor, add 1–2 tablespoons of chopped fresh dill or 1 teaspoon of dried dill to the dressing and broth mixture before pouring it over the noodles. You can also swap the mozzarella for shredded Monterey Jack, provolone, or a mild white cheddar for a slightly richer flavor. For a bit of texture, sprinkle 1/2 cup of seasoned breadcrumbs over the cheese before baking uncovered. If the noodles seem a bit dry at the edges when you uncover them, gently stir in a splash of warm broth, then continue baking until tender. Always ensure the casserole is heated through to a safe serving temperature (at least 165°F/74°C in the center if you’ve added any meat), and promptly refrigerate leftovers within 2 hours, storing them in a shallow, covered container and reheating thoroughly before eating.