This oven-baked Amish-style scallion noodle bake is the kind of practical supper that turns a few pantry and refrigerator staples into something deeply comforting. Wide egg noodles, sliced green onions, creamy soup, broth, and butter bake together in one casserole dish, creating a tender, savory noodle casserole with very little effort. It reflects the simple, economical cooking often associated with Amish home kitchens, where straightforward ingredients are used wisely and family-style dishes are meant to satisfy a table full of hungry people.
Serve this noodle bake with a crisp green salad, simple steamed green beans, roasted carrots, or buttered peas to balance its rich, creamy texture. It also works well alongside baked ham, roast chicken, or sausage if you want to make it part of a larger meal, though it is hearty enough to stand on its own for an easy weeknight supper.
Oven Baked 5-Ingredient Amish Scallion Noodle Bake
Servings: 6
Ingredients
12 ounces dry wide egg noodles
Directions
1. Preheat the oven to 375°F and lightly butter or grease a 9-by-13-inch ceramic casserole dish.
2. Spread the dry wide egg noodles evenly in the prepared casserole dish. Scatter the sliced green onions over the top, then dot with the butter pieces.
3. In a medium bowl, whisk the condensed cream of chicken soup with the chicken broth until smooth. Pour the mixture evenly over the noodles so they are well moistened.
4. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil, gently stir the noodles, then return the dish to the oven uncovered for 10 to 15 minutes more, until the noodles are tender and the top is lightly golden.
5. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle slightly. Spoon onto plates or into shallow bowls and serve hot.
Variations & Tips
Make It Richer: For an even creamier casserole, stir in 1/2 cup sour cream with the soup and broth before pouring it over the noodles. This adds a pleasant tang and a softer, more luxurious texture.
Add Protein: Fold in 1 1/2 to 2 cups diced cooked chicken or chopped ham before baking if you want the dish to be more substantial. If you do this, check for seasoning at the table since cured meats can make the casserole saltier.
Use Another Soup: Cream of mushroom or cream of celery soup can be swapped for cream of chicken with good results. Each changes the character slightly, but both keep the recipe in the same simple, old-fashioned style.
Watch the Liquid Level: Because dry noodles bake directly in the casserole, they need enough moisture to soften properly. If your noodles seem dry when you uncover the dish, add a splash of warm broth before finishing the bake.
Let It Rest: A short resting time matters here. Fresh from the oven, the sauce will seem loose, but after several minutes it thickens and coats the noodles more evenly, making the casserole easier to serve.
