This easy oven-baked noodle dish is inspired by simple Amish-style cooking, where pantry staples and gentle flavors come together in one pan. You literally pour vegetable broth and three more ingredients over uncooked egg noodles, slide the pan into the oven, and let it do the work. It’s a light, cozy summer-friendly meal that doesn’t heat up the whole kitchen or keep you standing at the stove, and it’s mild enough that even picky eaters usually go back for seconds.
Serve these vegetable broth noodles straight from the baking pan with a big green salad, sliced garden tomatoes, or fresh cucumbers in vinegar for a summery plate. Garlic bread or buttered toast soldiers are great for soaking up the extra broth. For a heartier meal, add grilled chicken, baked fish, or simple roasted vegetables on the side. A sprinkle of extra fresh parsley or a squeeze of lemon on top right before serving brightens the whole dish.
Oven-Baked Amish Vegetable Broth NoodlesServings: 4
Ingredients
12 oz wide egg noodles, uncooked
4 cups canned vegetable broth (about two 14.5 oz cans)
3 tbsp unsalted butter, cut into small pieces
1 tsp salt, or to taste
1/2 tsp black pepper, or to taste
2 tbsp chopped fresh parsley (optional, for serving)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking pan with a little butter or cooking spray so the noodles don’t stick.
Spread the uncooked egg noodles evenly in the bottom of the baking pan. Try to keep them in a fairly even layer so they cook at the same rate.
Dot the butter pieces over the top of the dry noodles, tucking a few down into the middle of the pan so the richness spreads throughout as it bakes.
Sprinkle the salt and black pepper evenly over the noodles and butter. If your broth is very salty, start with a little less salt here and adjust at the end.
Slowly pour the canned vegetable broth over the noodles, making sure to cover as many of the noodles as you can. It’s fine if a few tips are peeking out; they’ll soften as they bake. This is the moment that should look like the process photo: hands pouring store-bought broth over the dry noodles in the pan.
Gently press down any noodles that are sticking up too much so they’re at least touching the broth. Cover the baking pan tightly with aluminum foil to trap the steam, which helps the noodles cook through without drying out.
Bake the covered pan in the preheated oven for 25 minutes. Carefully remove the foil, watching out for hot steam, and give the noodles a gentle stir to bring some of the broth from the bottom to the top.
Return the pan to the oven, uncovered, and bake for another 10–15 minutes, or until most of the broth is absorbed and the noodles are tender. If the noodles look too dry before they’re fully soft, add a splash more broth or water and continue baking a few more minutes.
Remove the pan from the oven and let the noodles rest for 5 minutes. They will continue to soak up a bit of liquid as they sit. Taste and adjust the seasoning with a pinch more salt or pepper if needed.
Sprinkle with chopped fresh parsley, if using, and serve warm right from the pan. Scoop from the middle and edges so everyone gets some of the buttery broth and tender noodles.
Variations & Tips
For extra flavor, stir in 1/2 teaspoon garlic powder or onion powder along with the salt and pepper before pouring on the broth. To add a little protein without much effort, scatter 1 cup of shredded rotisserie chicken or drained canned chickpeas over the noodles before baking. If your family likes cheese, sprinkle 1/2 to 1 cup of shredded mozzarella or mild cheddar over the top during the last 5–10 minutes of baking so it melts without drying the noodles. For picky eaters, keep the seasoning very simple and skip the parsley, serving it on the side instead. You can swap in low-sodium vegetable broth and reduce the added salt for a lighter option, or use part chicken broth if that’s what you have on hand. Food safety tips: Always use canned broth before its expiration date and refrigerate any leftover opened broth promptly, using it within 3–4 days. Let the noodles cool slightly before serving to children, as the broth and steam can be hotter than they look. Refrigerate leftovers in a shallow container within 2 hours of baking and eat within 3–4 days, reheating thoroughly until steaming hot before serving again.
