There is something mighty comforting about a pantry-friendly casserole that comes together with almost no fuss, and this oven baked Amish-style spinach artichoke noodle dish fits that bill beautifully. It leans on a jar of spinach artichoke dip, tender egg noodles, and a few simple staples to make a creamy, hearty supper that feels like the sort of practical, filling meal you would carry to the table in farm country after a long day. The noodles bake right in the dish, soaking up all that rich flavor, which makes this recipe especially handy on busy evenings.
This is a rich and cozy main dish, so I like to serve it with something crisp and fresh to balance it out. A simple lettuce salad with a tangy vinaigrette, buttered green beans, or roasted carrots all pair nicely, and if you have folks around the table who like a little extra substance, warm garlic bread or a slice of crusty country loaf is just right for catching the creamy sauce.
Oven Baked 4-Ingredient Amish Spinach Artichoke Noodles
Servings: 6
Ingredients
12 ounces uncooked egg noodles
1 (15-ounce) jar spinach artichoke dip
2 cups chicken broth
1 cup shredded mozzarella cheese
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
2. Spread the uncooked egg noodles evenly in the prepared baking dish.
3. Spoon the spinach artichoke dip all over the noodles as evenly as you can, then pour the chicken broth over the top.
4. Cover the dish tightly with foil and bake for 30 minutes.
5. Remove the foil, stir gently to help coat the noodles, then sprinkle the mozzarella evenly over the top.
6. Return the dish to the oven uncovered and bake for 10 to 15 minutes more, until the noodles are tender and the cheese is melted and lightly golden.
7. Let the casserole rest for 5 minutes before serving so the sauce can settle a bit.
Variations & Tips
Make it heartier: Add 1 to 2 cups of shredded cooked chicken before baking if you want to turn this into an even more filling one-dish supper. Just be sure the chicken is fully cooked before it goes in.
Use vegetable broth: If you want to keep the dish meatless, swap the chicken broth for vegetable broth. The flavor stays rich and savory, and it pairs especially well with the spinach and artichokes.
Watch the noodle texture: Different brands of egg noodles can soak up liquid a little differently. If the casserole looks dry before the noodles are tender, add a small splash more broth, cover, and bake a few minutes longer.
Add a browned top: For a little more color and that old-fashioned casserole finish, place the dish under the broiler for 1 to 2 minutes at the end, watching carefully so the cheese does not overbrown.