This oven baked Amish onion soup mix noodles recipe is the kind of simple comfort food that saves dinner on a busy weeknight. It uses a handful of pantry and refrigerator staples to turn uncooked egg noodles into a cozy, old-fashioned casserole with very little effort. The dry onion soup mix does most of the flavor work, giving the finished dish that savory, homey taste that feels like something passed down from a church cookbook or a family recipe box.
Serve these buttery, tender noodles alongside baked ham, meatloaf, roast chicken, or pork chops for a full comfort-food meal. They also work well with green beans, peas, a crisp side salad, or applesauce if you want that classic sweet-and-savory supper plate that shows up so often at Midwestern family dinners.
Oven Baked 4-Ingredient Amish Onion Soup Mix Noodles
Servings: 6
Ingredients
12 ounces uncooked egg noodles
1 packet dry onion soup mix
4 cups beef broth
1/2 cup unsalted butter, sliced into pats
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. Sprinkle the dry onion soup mix evenly over the noodles so the seasoning is distributed across the whole dish.
4. Pour the beef broth over the top, then dot the butter all across the casserole.
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, or until the noodles are tender and most of the liquid is absorbed.
6. Let the casserole rest for 5 minutes before serving so the noodles can finish soaking up the savory broth.
Variations & Tips
Use chicken broth: If you want a slightly lighter flavor, swap the beef broth for chicken broth. It still gives you a rich, cozy noodle bake, just with a softer savory finish.
Add a little color: Stir in peas, sliced mushrooms, or chopped parsley near the end of baking if you want to make the casserole feel a little more complete without changing the simple spirit of the dish.
Make it extra rich: A spoonful of sour cream or cream cheese stirred in after baking makes the noodles creamier. This is especially nice if you're serving them as more of a main dish than a side.
Watch the liquid level: Different brands of egg noodles can absorb broth a little differently, so check the casserole during the final uncovered bake. If it looks dry too early, add a small splash of extra broth; if it seems too soupy, give it a few extra minutes in the oven.
Great for busy nights: This is one of those recipes I keep in mind when the fridge is looking bare but I still want something warm and filling on the table. Measure everything right into the baking dish and cleanup stays wonderfully easy.