This cozy oven-baked beef broth noodle dish is the kind of simple, stick-to-your-ribs comfort food a lot of us grew up with in small town kitchens. It uses just four ingredients and comes together by pouring canned beef broth and a few pantry staples right over dry egg noodles in a baking dish. No boiling water, no fancy steps—just an old-fashioned, Amish-style approach that lets the oven do the work. It’s perfect for busy nights, church potlucks, or anytime you want something warm and soothing that the whole family can dig into.
Serve these beef broth noodles straight from the baking dish with a big spoon for family-style comfort. They pair wonderfully with simple sides like steamed green beans, buttered peas, roasted carrots, or a crisp side salad. A slice of warm bread or dinner roll is great for soaking up the savory broth that settles at the bottom. For heartier appetites, you can add a side of roasted or grilled meat, or simply top the noodles with a sprinkle of fresh parsley and a little extra butter for a cozy, bowlful supper.
Oven-Baked Amish Beef Broth NoodlesServings: 4
Ingredients
8 oz uncooked wide egg noodles
3 cups canned beef broth (about two 14.5 oz cans)
3 tbsp unsalted butter, cut into small pieces
1 tsp salt (or to taste)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with a bit of butter or cooking spray so the noodles don’t stick.
Spread the uncooked egg noodles evenly in the bottom of the baking dish. Try to keep them in a fairly even layer so they cook at the same rate.
Sprinkle the salt evenly over the dry noodles. If your canned beef broth is already quite salty, you can start with 1/2 teaspoon and adjust next time to your family’s taste.
Dot the top of the noodles with the small pieces of butter, scattering them across the dish so they melt down into the noodles as they bake.
Slowly pour the canned beef broth over the noodles, making sure to cover as many of the noodles as possible. Gently press down any noodles that are sticking up so they are mostly submerged in the liquid.
Cover the baking dish tightly with aluminum foil to trap in the steam and help the noodles cook through without drying out.
Bake in the preheated oven for 30 minutes. Carefully remove the foil (watch out for hot steam), stir the noodles gently to bring any drier pieces on top down into the broth, then re-cover the dish.
Return the covered dish to the oven and bake for another 10–15 minutes, or until the noodles are tender and most of the broth has been absorbed into the noodles. If you like them a bit saucier, you can remove them from the oven when there is still a little broth in the bottom.
Let the noodles rest for 5 minutes after baking. Give them a final gentle stir, taste, and adjust the salt if needed before serving warm.
Variations & Tips
For a richer flavor, you can use a mix of canned beef broth and beef consommé or add an extra tablespoon of butter. If your family likes a little creaminess, stir in a splash of cream or a spoonful of sour cream right after baking while the noodles are still hot. To bulk this up into more of a main dish, mix in about 1–2 cups of cooked, shredded beef or leftover roast during the mid-bake stir, or add a cup of frozen peas or mixed vegetables for color and a bit of sweetness. Picky eaters might prefer milder seasoning—keep the salt light at first, then let adults add extra at the table. You can also add a pinch of garlic powder, onion powder, or dried parsley before baking for a gentle flavor boost that’s still kid-friendly.
If you need to reduce sodium, choose low-sodium canned beef broth and taste before adding extra salt. Always make sure the dish is heated through and the noodles are tender before serving; undercooked noodles can be unpleasantly chewy. Handle the baking dish and foil carefully when uncovering, as the steam will be very hot. Leftovers should be cooled, then refrigerated within 2 hours and eaten within 3–4 days. Reheat thoroughly until steaming hot before serving again, adding a splash of extra broth or water if the noodles seem dry.
