This oven-baked Amish-inspired noodle casserole is the kind of easy pantry supper that saves busy evenings while still feeling a little special. By layering uncooked egg noodles with jarred sun dried tomato pesto, broth, and a creamy finishing ingredient, the noodles bake up tender right in the dish and soak in all that bright, savory flavor. It is a simple family-style meal with old-fashioned casserole comfort and a summery twist that makes it memorable.
Serve these noodles with a crisp green salad, simple roasted green beans, or sliced cucumbers with a light vinaigrette to balance the richness. A loaf of warm garlic bread or buttered toast is also wonderful for scooping up the extra sauce, and for a fuller supper you can pair it with rotisserie chicken, grilled sausage, or a plate of fresh summer tomatoes.
Oven Baked 4-Ingredient Amish Sun Dried Tomato Noodles
Servings: 6
Ingredients
12 ounces uncooked egg noodles
1 cup jarred sun dried tomato pesto
3 cups chicken broth
1 cup heavy 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 dish.
3. Spoon the sun dried tomato pesto over the noodles, then pour in the chicken broth and heavy cream. Stir gently right in the dish so the noodles are mostly covered with liquid.
4. Cover the dish tightly with foil and bake for 30 minutes.
5. Remove the foil, stir the noodles well, then bake uncovered for 10 to 15 minutes more, or until the noodles are tender and the sauce has thickened.
6. Let the casserole rest for 5 minutes before serving so the sauce can settle and cling to the noodles.
Variations & Tips
Add protein: Stir in shredded rotisserie chicken or slices of cooked smoked sausage before baking if you want to make this a heartier one-dish meal.
For picky eaters: Use a milder tomato-basil pesto if your family is sensitive to stronger sun dried tomato flavor, and finish with a little shredded mozzarella for a familiar, kid-friendly touch.
Make it vegetarian: Swap the chicken broth for vegetable broth. The noodles still bake up beautifully, and the tomato flavor stays front and center.
Watch the liquid: Different egg noodles can absorb broth a little differently, so if the dish looks dry before the noodles are fully tender, add a small splash of extra broth and continue baking.
Creamier finish: For an even richer casserole, sprinkle a little grated Parmesan over the top during the last 10 minutes of baking for a lightly golden finish.