There is something mighty comforting about a simple baked noodle dish that comes together with pantry staples and one good bottle of dressing. This Amish-style Vidalia onion noodle casserole is the sort of sweet-savory summer side that feels right at home beside grilled meats, church potlucks, and family suppers on a warm evening. By pouring the dressing right over uncooked egg noodles with just a few more ingredients, you get a tender, flavorful bake with almost no fuss at all, and that kind of practical cooking has always had a place in Midwestern kitchens.
Serve these noodles alongside grilled chicken, ham, pork chops, barbecue, or even a platter of sliced tomatoes and cucumbers from the garden. They also fit nicely on a holiday table with green beans or corn, and if you are taking them to a carry-in meal, a bowl of fruit salad or deviled eggs makes a fine match.
Oven Baked 4-Ingredient Amish Vidalia Onion Noodles
Servings: 8
Ingredients
12 ounces uncooked egg noodles
1 bottle (12 to 16 ounces) Vidalia onion dressing
1 can (10 1/2 ounces) condensed cream of chicken soup
2 cups chicken broth
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 Vidalia onion dressing, condensed cream of chicken soup, and chicken broth until smooth.
4. Pour the mixture evenly over the noodles, making sure all the noodles are moistened.
5. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil, stir gently, then bake uncovered for 10 to 15 minutes more, until the noodles are tender and the top is lightly golden.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle and thicken slightly.
7. Spoon onto plates or into a serving bowl and serve warm.
Variations & Tips
Make it richer: If you want a fuller casserole, add 1 tablespoon of melted butter over the top before baking uncovered for the final few minutes. It gives the noodles a little extra color and a richer finish.
Use cream of mushroom soup: For a meatless-friendly version to serve with vegetable plates, swap the cream of chicken soup for condensed cream of mushroom. The flavor stays cozy and the onion dressing still shines.
Watch the liquid: Different brands of egg noodles can vary a bit, so if the casserole looks dry before the noodles are tender, add a small splash of extra broth, cover, and continue baking until soft.
Add a topping: A handful of buttered breadcrumbs or crushed buttery crackers scattered on top for the last 10 minutes gives this casserole a pleasant crunch and makes it especially nice for potlucks.
Make ahead tip: You can mix the sauce ahead of time and keep it chilled, then assemble and bake when needed. Since the noodles go in uncooked, this is a handy dish for busy days when you still want something homemade on the table.