There is something mighty appealing about a pantry-supper casserole that asks almost nothing of the cook and still comes out of the oven tasting like a potluck favorite. This Amish-style noodle bake leans on the sweet-tangy charm of bottled coleslaw dressing, which softens into the noodles as it bakes and gives the whole dish a creamy, summery flavor with hardly any fuss. It is the sort of simple, thrifty recipe that feels right at home in a Midwestern kitchen, where folks have long known how to turn a few humble groceries into a filling dish for the family table.
Serve this casserole with sliced garden tomatoes, buttered green beans, or a crisp cucumber salad to balance its creamy tang. If you are feeding a crowd, it sits nicely beside baked ham, grilled chicken, or even sloppy joes at a church supper or backyard meal. A basket of warm rolls and a little fresh cracked pepper on top make it feel especially comforting.
Oven-Baked Amish Coleslaw Dressing Noodles
Servings: 6
Ingredients
12 ounces uncooked egg noodles
16 ounces bottled coleslaw dressing
1 can (10.5 ounces) cream of chicken soup
2 cups water
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. In a medium bowl, stir together the bottled coleslaw dressing, cream of chicken soup, and water until smooth.
4. Pour the dressing mixture evenly over the noodles, pressing the noodles down gently so they are well coated.
5. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil, stir gently, and bake 10 to 15 minutes more, or until the noodles are tender and the top is lightly golden.
6. Let the casserole rest for 10 minutes before serving so the sauce can settle and thicken a bit.
Variations & Tips
Add a little protein: For a heartier supper, stir in 2 cups of cooked shredded chicken or diced ham before baking. It turns this side dish into a full meal and makes good use of leftovers.
Make it richer: If you like a creamier casserole, replace 1 cup of the water with milk. That gives the sauce a softer, more old-fashioned baked-noodle texture.
Try a different soup: Cream of celery or cream of mushroom can stand in for the cream of chicken if that is what you have in the pantry. Each one gives the casserole its own little character while keeping the method just as easy.
Watch the salt: Bottled dressing and condensed soup both bring plenty of seasoning, so taste before adding any extra salt at the table. A little black pepper or chopped parsley on top is usually all it needs.
Don’t skip the rest time: Letting the casserole sit after baking helps the noodles finish absorbing the sauce and keeps each serving from seeming too loose. That short wait makes a big difference in texture.