This oven-baked Amish-style sour cream onion noodle casserole is the kind of practical comfort food that earns a permanent spot in a weeknight rotation. It leans on a store-bought sour cream and onion dip for instant flavor, then bakes uncooked wide egg noodles right in the dish with just a few pantry staples, creating a creamy, savory casserole with very little prep. Recipes in the Amish casserole tradition are often valued for their thrift, ease, and satisfying texture, and this version fits that spirit beautifully.
Serve these creamy noodles alongside a crisp green salad, steamed green beans, buttered peas, or simple roasted carrots to balance the richness. For a heartier meal, they also pair well with rotisserie chicken, baked ham, or pork chops, while a little chopped parsley or extra black pepper on top helps brighten the finished dish.
Oven Baked 4-Ingredient Amish Sour Cream Onion Noodles
Servings: 6
Ingredients
12 ounces uncooked wide egg noodles
16 ounces store-bought sour cream and onion dip
2 cups low-sodium chicken broth
4 tablespoons unsalted butter, cut into small pieces
Directions
1. Preheat the oven to 350°F and lightly butter or spray a 9x13-inch casserole dish.
2. Spread the uncooked wide egg noodles evenly in the prepared casserole dish.
3. Spoon the sour cream and onion dip over the noodles in generous dollops, then pour the chicken broth evenly around and over the noodles.
4. Scatter the butter pieces across the top, cover the dish tightly with foil, and bake for 35 minutes.
5. Remove the foil, stir well to distribute the softening noodles and sauce, then re-cover and bake for 20 to 25 minutes more, or until the noodles are tender.
6. Uncover for the last 10 minutes if you want a slightly thicker top, then let the casserole rest for 5 to 10 minutes before serving.
Variations & Tips
Add cheese: For a richer casserole, stir in or top with 1 to 1 1/2 cups shredded mozzarella, Monterey Jack, or sharp cheddar during the last part of baking. The cheese adds body and gives you a more traditional browned casserole finish.
Make it heartier: Fold in 2 cups diced cooked chicken, chopped ham, or crumbled cooked sausage after the first bake and stir. If you add meat, you may want an extra splash of broth to keep the noodles creamy.
Use cream of chicken for extra body: If you prefer an even thicker, old-fashioned casserole texture, replace 1 cup of the broth with one 10.5-ounce can of cream of chicken soup. Whisk it with the remaining broth before pouring it into the dish so it distributes evenly.
Watch the liquid level: Different noodle brands absorb broth at different rates, so check the casserole when you stir at the halfway point. If the dish looks dry before the noodles are tender, add another 1/4 to 1/2 cup warm broth, then continue baking covered.
Finish with fresh flavor: A little chopped chives, parsley, or extra cracked black pepper just before serving helps cut through the richness. This is especially useful if you are serving the noodles as a side dish with roast meats.