There is something wonderfully comforting about a pan of simple baked noodles coming out of the oven, especially when the ingredients are the sort of pantry staples many of us keep on hand. This Amish-style French onion soup noodle casserole leans on that practical country habit of making a hearty, savory supper from very little, turning canned French onion soup, wide egg noodles, beef broth, and butter into a tender, deeply flavorful dish with hardly any fuss at all.
This is the kind of meal that fits right in beside green beans, buttered peas, a crisp garden salad, or a plate of sliced tomatoes in summertime. If you want to make it a little more filling, it pairs nicely with roast chicken, meatloaf, ham, or simple hamburger patties, and a warm piece of homemade bread is mighty good for soaking up the oniony broth left in the pan.
Oven Baked 4-Ingredient Amish French Onion Soup Noodles
Servings: 6
Ingredients
12 ounces uncooked wide egg noodles
Directions
1. Preheat your oven to 350°F and lightly grease a 9x13-inch casserole dish.
2. Spread the uncooked wide egg noodles evenly in the prepared casserole dish.
3. In a bowl or large measuring cup, stir together the French onion soup and beef broth until well combined.
4. Pour the soup mixture evenly over the noodles, making sure all the noodles are moistened. Dot the top with the pieces of butter.
5. Cover the dish tightly with foil and bake for 35 minutes.
6. Remove the foil, stir the noodles gently, and return the dish to the oven uncovered for 10 to 15 minutes more, or until the noodles are tender and most of the liquid is absorbed.
7. Let the casserole rest for 5 minutes before serving so the sauce can settle, then spoon it out hot.
Variations & Tips
Add cheese: If your family enjoys a richer casserole, sprinkle a little shredded Swiss, provolone, or mozzarella over the top during the last few minutes of baking. It is not traditional to the plain version, but it gives a nice nod to classic French onion soup.
Make it heartier: Stir in cooked shredded beef, chopped roast beef, or diced cooked chicken before baking if you want to turn this side dish into a full supper in one pan.
Watch the salt: Since canned soup and broth can vary, use lower-sodium beef broth if possible. That keeps the finished dish savory without becoming too salty.
Adjust the liquid if needed: Egg noodles can differ a bit by brand. If the casserole seems dry before the noodles are fully tender, add a small splash of hot broth, cover loosely, and bake a few minutes longer.
Use the right dish: A 9x13-inch baking dish gives the noodles enough room to cook evenly. If you crowd them into a smaller pan, they may need extra liquid and more baking time.
