There is something especially comforting about a simple noodle casserole, and this Amish-style sour cream noodle bake is the kind of thrifty, dependable supper that has long fit right into Midwestern kitchens. With just a handful of pantry and refrigerator staples, you can layer everything straight into the baking dish and let the oven do the work. The result is a creamy, tender, deeply satisfying casserole that tastes like the sort of meal passed around a family table after a long day.
Serve these baked sour cream noodles alongside buttered green beans, sweet corn, stewed tomatoes, or a crisp lettuce salad for a little freshness against the rich, creamy noodles. If you want to make it heartier, add sausage patties, baked ham, or simple roast chicken, and for a true comfort-food supper, a slice of warm bread with butter never goes amiss.
Oven Baked 4-Ingredient Amish Sour Cream Noodles
Servings: 6
Ingredients
8 ounces uncooked wide egg noodles
Directions
1. Preheat the oven to 350°F and lightly butter a 9x13-inch casserole dish.
2. Spread the uncooked wide egg noodles evenly in the prepared casserole dish.
3. Spoon the sour cream all over the noodles in generous dollops so it is distributed across the dish.
4. Spoon the cream of chicken soup over the top, then dot with the sliced butter as evenly as you can.
5. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil, gently stir if needed to help the sauce coat the noodles, then bake 15 to 20 minutes more until the noodles are tender and the casserole is bubbling around the edges.
6. Let the casserole rest for 10 minutes before serving so the sauce can settle and thicken slightly.
Variations & Tips
Add a little seasoning: If you like a bit more flavor, stir in a teaspoon of onion powder, a pinch of black pepper, or a little parsley before baking. This is still a plain and cozy dish, but a touch of seasoning can round it out nicely.
Make it heartier: Fold in cooked shredded chicken, browned ground beef, or diced ham after the initial bake once the noodles have started to soften. That turns this side dish into a full supper with very little extra work.
Use a different soup: Cream of mushroom or cream of celery both work well here if that is what you have in the pantry. Each gives the casserole its own homestyle character while keeping the same creamy texture.
Watch the moisture: Since the noodles go in uncooked, keep the dish tightly covered for most of the baking time so the trapped steam helps soften them. If your casserole seems dry, add a splash of milk or broth before returning it to the oven.
Brown the top a bit: For a more baked finish, leave the foil off during the final few minutes until the top takes on a light golden color. Don’t walk away, though, because creamy casseroles can go from pale to overbrowned in a hurry.
