This is my kind of weeknight comfort food: a 4-ingredient Amish-style sweet and sour noodle bake that you literally pour together in one roasting pan and slide into the oven. No boiling noodles first, no fancy prep—just uncooked egg noodles, bottled sweet and sour sauce, and two pantry staples that turn it into a cozy, slightly tangy, slightly buttery dish everyone seems to go back for. It has that simple, church-supper vibe I grew up with in the Midwest, where casseroles are meant to be easy, filling, and familiar.
Serve these sweet and sour noodles straight from the roasting pan with something simple and fresh on the side, like steamed green beans, roasted broccoli, or a crisp green salad to balance the richness. They’re great with baked chicken tenders, pork chops, or even leftover rotisserie chicken piled on top. If you’re packing lunches, portion the noodles into containers while they’re still warm—they reheat well in the microwave and make a cozy desk lunch with a piece of fruit or some sliced cucumbers on the side.
Oven-Baked Amish Sweet and Sour NoodlesServings: 6
Ingredients
12 oz uncooked wide egg noodles
2 cups bottled sweet and sour sauce
2 cups low-sodium chicken broth
4 tbsp unsalted butter, cut into small pieces
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch roasting pan or casserole dish with a little butter or nonstick spray to help prevent sticking.
Spread the uncooked egg noodles evenly in the bottom of the roasting pan. Don’t pack them down too tightly; you want the liquid to be able to flow around them.
In a large measuring cup or bowl, whisk together the bottled sweet and sour sauce and the chicken broth until well combined. This thins the sauce just enough so the noodles can absorb it as they bake.
Pour the sweet and sour mixture evenly over the uncooked noodles in the roasting pan, making sure to cover as many of the noodles as possible. Use the back of a spoon to gently press down any dry noodles so they’re mostly submerged.
Dot the top of the noodles with the pieces of butter, spacing them out so they melt and baste the noodles as they bake. This adds richness and helps keep the noodles from drying out.
Cover the roasting pan tightly with aluminum foil, crimping the edges to seal in steam. This is important so the noodles can soften and cook through in the sauce.
Bake, covered, for 35 minutes. Carefully remove the pan from the oven, take off the foil, and give the noodles a gentle stir to redistribute the sauce and check doneness.
Return the pan to the oven, uncovered, and bake for another 10–15 minutes, or until the noodles are tender and most of the liquid is absorbed but the dish is still a little saucy around the edges.
Let the noodles rest for 5–10 minutes before serving. This short rest helps the sauce thicken slightly and makes it easier to scoop neat portions. Taste and add a pinch of salt if needed, then serve warm straight from the roasting pan.
Variations & Tips
If you like a little extra protein, stir in 1–2 cups of cooked, shredded chicken or diced ham when you uncover the noodles for the last 10–15 minutes of baking. For more sweetness, sprinkle a tablespoon or two of brown sugar over the noodles before dotting with butter. To lean into the sweet-and-sour profile, add a splash (1–2 teaspoons) of apple cider vinegar to the sauce and broth mixture. You can also toss in a handful of frozen peas or mixed vegetables when you stir the noodles midway through baking—they’ll cook through by the time the noodles are done. If you only have regular (not low-sodium) broth, taste before serving and add salt sparingly. For a slightly crisp top, scatter 1/2 cup of breadcrumbs or crushed butter crackers over the noodles for the final 10 minutes of baking. Leftovers keep well in the fridge for up to 3 days; reheat covered in the oven with a splash of broth or water, or microwave individual portions until warmed through.
