This oven baked 4-ingredient Amish-style buttered noodle dish is the kind of recipe I lean on when life is busy but I still want something cozy on the table. Instead of boiling noodles on the stove, you literally pour chicken broth over dry egg noodles, add butter and a touch of salt, and let the oven do all the work in a simple ceramic baking dish. It’s loosely inspired by classic Amish buttered noodles—simple, buttery, and comforting—but tweaked for a hands-off, weeknight-friendly method. The result is a rich, buttery side that somehow disappears faster than anything else at family dinners or potlucks.
Serve these buttery noodles alongside roasted chicken, meatloaf, or pork chops, and add a simple veggie like steamed green beans, roasted carrots, or a tossed salad to round out the plate. They’re also great under beef tips or pot roast to soak up extra gravy, or as a base for leftover rotisserie chicken. For a lighter meal, I’ll pair a small scoop of noodles with a big salad and some roasted vegetables and call it dinner.
Oven-Baked Amish Buttered NoodlesServings: 6
Ingredients
12 oz dry wide egg noodles
4 cups low-sodium chicken broth
1/2 cup (1 stick) unsalted butter, sliced
1 tsp fine sea salt, or to taste
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch ceramic baking dish with a small swipe of butter or nonstick spray, just enough to keep the noodles from sticking.
Pour the dry egg noodles evenly into the bottom of the ceramic baking dish, spreading them out so they’re in a fairly even layer. It’s fine if they overlap; just avoid big mounds in the center.
Sprinkle the salt evenly over the dry noodles. Scatter the sliced butter over the top, tucking a few pieces down into the noodles so it melts throughout as it bakes.
Slowly pour the chicken broth over the dry egg noodles, making sure to cover as many of the noodles as possible. Gently press down any noodles that are sticking way up out of the liquid; some tips may poke out, and that’s okay—they’ll soften as they bake and steam.
Cover the ceramic baking dish tightly with foil, crimping the edges so steam can’t easily escape. This helps the noodles absorb the broth evenly and cook through without drying out.
Bake the covered dish at 375°F (190°C) for 25 minutes. Carefully remove the foil (watch out for steam), stir the noodles well to pull any drier pieces down into the liquid, then re-cover with the foil.
Return the dish to the oven and bake, still covered, for another 10–15 minutes, or until the noodles are tender and most of the liquid has been absorbed. If the noodles look a bit dry before they’re fully tender, add a splash more broth or water and stir.
Remove the dish from the oven and let the noodles rest, covered, for 5–10 minutes. This short rest allows any remaining broth to soak in and the butter to finish coating every strand.
Uncover, give the noodles a final stir, taste, and adjust the salt if needed. Serve warm straight from the ceramic baking dish, scooping up from the bottom so everyone gets the buttery goodness.
Variations & Tips
To make these noodles a little richer, stir in 1/4–1/3 cup of grated Parmesan or Romano cheese right after baking, or add a splash (2–4 tablespoons) of heavy cream along with the broth for a creamier texture. For a touch of color and freshness while still keeping it simple, sprinkle chopped fresh parsley, chives, or a pinch of dried parsley over the top before serving. If you prefer a more savory flavor, add 1/2 teaspoon of garlic powder or onion powder with the salt, or swap some of the broth for a richer bone broth. For extra protein without much effort, stir in shredded rotisserie chicken or leftover roast turkey after baking and let the dish sit covered for a few minutes to warm through. If you need to stretch the recipe for a crowd, you can increase the noodles to 16 oz and the broth to 5 cups, then bake in a larger ceramic dish and add 5–10 minutes to the cook time, checking for tenderness and adding a bit more broth if needed. Leftovers reheat well with a splash of broth or water to loosen them up, making this a great make-ahead side for busy weeknights.
