This little casserole reminds me of the kind of thrifty springtime suppers farm wives used to pull together when the hens were laying strong and everyone was busy in the fields. It has that cozy Amish-style simplicity: pantry egg noodles, a good jar of hollandaise standing in for scratch-made sauce, and just two more fresh ingredients to round it out. Everything is poured right over the uncooked noodles in a casserole pan, then baked until tender and golden around the edges. It’s the sort of no-fuss meal you can slide into the oven and forget about while you set the table and listen to the birds outside.
Serve these Amish-style springtime noodles straight from the casserole dish with a simple green side, like steamed asparagus or peas, to echo the fresh flavors in the pan. A crisp lettuce salad with a light vinaigrette balances the richness of the hollandaise nicely. Warm dinner rolls or buttered toast points are lovely for soaking up any extra sauce. If you’d like a little protein on the plate, thin slices of baked ham or roasted chicken pair naturally with the lemony, buttery noodles.
Oven-Baked Amish Springtime NoodlesServings: 4
Ingredients
8 oz uncooked wide egg noodles
1 (12 oz) jar hollandaise sauce, store-bought
1 cup low-sodium chicken broth
1 cup fresh asparagus, trimmed and cut into 1-inch pieces
Directions
Preheat your oven to 350°F (175°C). Lightly grease a medium casserole pan (about 8x8 inches or similar size).
Spread the uncooked egg noodles evenly in the bottom of the prepared casserole pan, shaking the pan a bit so they settle into an even layer.
Scatter the cut asparagus pieces evenly over the uncooked noodles, tucking a few down between the noodles so every scoop gets some green.
In a medium bowl, whisk together the jarred hollandaise sauce and the chicken broth until smooth and pourable. This thins the sauce just enough so it can soak into the dry noodles as they bake.
Slowly pour the hollandaise mixture evenly over the noodles and asparagus in the casserole pan, making sure to cover as much of the surface as you can so the noodles can drink up the sauce.
Use the back of a spoon or a spatula to gently press down on the noodles so they are mostly coated and just barely submerged in the sauce. It’s fine if a few edges stick up; they’ll get pleasantly toasty in the oven.
Cover the casserole pan tightly with foil to trap the steam, and place it on the middle rack of the preheated oven.
Bake, covered, for 30 minutes. Then carefully remove the foil, give the noodles a gentle stir from the edges toward the center to bring some of the sauce up and over any dry spots, and smooth them back into an even layer.
Return the pan to the oven, uncovered, and bake for another 15–20 minutes, or until the noodles are tender, most of the sauce is absorbed, and the top is lightly golden in places.
Let the casserole rest for 5–10 minutes before serving so the sauce can settle and cling to the noodles. Spoon into warm bowls and enjoy while it’s still cozy and steamy.
Variations & Tips
For extra richness, you can sprinkle 1/2 cup of shredded Swiss or mild cheddar cheese over the top during the last 10 minutes of baking, letting it melt and lightly brown. If asparagus isn’t in season, substitute 1 cup of frozen peas or a mix of peas and carrots, adding them straight from the freezer. To make this more of a main-dish casserole, stir in 1 to 1 1/2 cups of diced cooked ham or shredded rotisserie chicken along with the asparagus before pouring on the hollandaise mixture. A squeeze of fresh lemon juice or a little lemon zest whisked into the hollandaise and broth brightens the flavor even more. If your noodles seem a bit firm after the full baking time, simply cover the pan again and let it rest for an additional 5–10 minutes; they’ll continue to soften in the hot sauce. For a lightly browned, old-fashioned look, you can finish the dish under the broiler for 1–2 minutes, watching closely so the top doesn’t burn.
