This oven baked Amish golden mushroom noodles casserole is the kind of simple, filling supper that earns a permanent spot in a busy family meal rotation. With just a handful of pantry-friendly ingredients, you can pour everything right over uncooked egg noodles and let the oven do the work, creating a rich, savory bake with tender noodles and cozy golden mushroom flavor that feels especially at home on a Midwest dinner table.
Serve this hearty casserole with a crisp green salad, buttered green beans, steamed peas, or warm dinner rolls to round out the meal. If you want to stretch it a little further for bigger appetites, a side of roasted carrots or applesauce fits nicely and keeps that comforting homestyle feel.
Oven Baked 4-Ingredient Amish Golden Mushroom Noodles
Servings: 6
Ingredients
12 ounces uncooked wide egg noodles
2 cans (10.5 ounces each) golden mushroom soup
3 cups beef broth
4 tablespoons butter, sliced
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch casserole dish.
2. Spread the uncooked egg noodles evenly in the prepared casserole dish.
3. Pour the golden mushroom soup evenly over the noodles, then pour the beef broth over the top. Gently press the noodles down so they are mostly covered with liquid.
4. Dot the sliced butter across the top of the casserole.
5. Cover tightly with foil and bake for 30 minutes. Remove the foil, stir well, then return to the oven uncovered for 15 to 20 minutes more, or until the noodles are tender and most of the liquid has been absorbed.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can thicken slightly.
Variations & Tips
Add protein: Stir in 2 to 3 cups of cooked shredded chicken, browned ground beef, or leftover roast beef before baking if you want to make this casserole even heartier.
Make it creamier: For a softer, richer texture, add 1/2 cup sour cream or 4 ounces cream cheese to the broth and soup mixture before pouring it over the noodles.
For picky eaters: If your family prefers plainer flavors, use less broth for a thicker finish and sprinkle a little shredded mozzarella or mild cheddar on top during the last 10 minutes of baking.
Watch the liquid: Different brands of egg noodles can absorb liquid a little differently, so if the casserole looks dry before the noodles are tender, add a splash more broth, cover, and continue baking until soft.
Make-ahead note: This dish is best assembled and baked the same day, since the uncooked noodles will start soaking up liquid if it sits too long in the refrigerator before baking.