This oven baked Amish-style olive tapenade noodle casserole is the kind of easy supper that feels a little special without asking much from you. By layering uncooked egg noodles right in the baking dish with jarred olive tapenade and a few pantry-friendly ingredients, you get a savory, hearty bake with briny olive flavor tucked into every bite. It is a smart choice for busy nights when you want something warm, filling, and different from the usual pasta dinner.
Serve this noodle bake with a crisp green salad, simple steamed green beans, or roasted carrots for a balanced meal. A piece of buttered bread or garlic toast is also lovely alongside it to catch the extra sauce, and if you are feeding a bigger crowd, a bowl of fresh fruit makes an easy, family-friendly addition to the table.
Oven Baked 4-Ingredient Amish Olive Tapenade Noodles
Servings: 6
Ingredients
12 ounces uncooked egg noodles
1 cup jarred olive tapenade
2 cups low-sodium chicken broth
1 cup sour cream
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch casserole dish.
2. Spread the uncooked egg noodles evenly in the prepared casserole dish.
3. Spoon the olive tapenade over the noodles as evenly as you can, then dollop the sour cream across the top.
4. Pour the chicken broth over everything, making sure the liquid is distributed across the dish.
5. Cover the dish tightly with foil and bake for 35 minutes.
6. Remove the foil, gently stir to help blend the sauce if needed, then return the dish to the oven and bake uncovered for 10 to 15 minutes more, until the noodles are tender and the top is lightly browned.
7. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle and the noodles can finish absorbing the flavor.
Variations & Tips
For picky eaters: If your family is unsure about bold olive flavor, start with 1/2 cup tapenade and add a little extra sour cream. That softens the briny taste while still giving the casserole plenty of savory character.
Add a little protein: Stir in shredded cooked chicken before baking if you want to make this more substantial. It turns the dish into a fuller one-pan meal and stretches nicely for hungry families.
Make it vegetarian: Swap the chicken broth for vegetable broth. The olive tapenade already brings plenty of rich flavor, so this is an easy change that still gives you a satisfying bake.
Watch the salt: Olive tapenade can be quite salty, so low-sodium broth is a smart pick here. Taste before adding any extra seasoning, because most families will find it flavorful enough as written.
Texture tip: Keep the dish tightly covered for the first bake so the noodles can steam and soften properly. If the casserole looks dry when you uncover it, add a small splash of broth before the final bake.