There is something mighty comforting about a casserole dish supper, especially on a warm summer evening when nobody wants to fuss over the stove. This oven baked Amish herb ranch noodles dish leans on pantry and refrigerator staples to turn plain wide egg noodles into a creamy, savory meal with hardly any effort at all. It has that practical farmhouse spirit I have always admired in Midwestern cooking: simple ingredients, little waste, and a table full of happy folks by suppertime.
Serve these creamy noodles with sliced garden tomatoes, buttered green beans, sweet corn, or a crisp cucumber salad to balance the richness. If you want to stretch the meal for hungrier eaters, a little shredded rotisserie chicken, ham, or browned sausage on the side fits right in, and a basket of warm rolls is always welcome for soaking up the extra sauce.
Oven Baked 4-Ingredient Amish Herb Ranch Noodles
Servings: 6
Ingredients
12 ounces uncooked wide egg noodles
1 bottle (16 ounces) herb ranch dressing
1 can (10.5 ounces) condensed cream of chicken soup
2 cups chicken broth
2 tablespoons chopped fresh parsley, optional for garnish
Black pepper, to taste
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
2. Spread the uncooked wide egg noodles evenly in the prepared baking dish.
3. In a medium bowl, whisk together the herb ranch dressing, condensed cream of chicken soup, and chicken broth until smooth.
4. Pour the mixture evenly over the noodles, pressing the noodles down gently so they are mostly covered by the liquid.
5. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir the noodles well, then return the dish to the oven uncovered for 10 to 15 minutes more, or until the noodles are tender and the top is lightly golden.
6. Let the casserole rest for 5 minutes before serving. Sprinkle with parsley and black pepper if you like.
Variations & Tips
Add chicken: Stir 2 cups of cooked shredded chicken into the sauce before baking if you want to turn this side dish into a hearty main course.
Make it cheesier: A cup of shredded mozzarella, Monterey Jack, or sharp cheddar scattered over the top during the last 10 minutes of baking makes a richer casserole with a lovely browned finish.
Use cream of mushroom soup: If that is what you have in the pantry, it swaps in nicely for the cream of chicken and gives the noodles a deeper, earthier flavor.
Watch the liquid: Different brands of noodles can absorb a little more or less moisture, so if the dish looks dry before the noodles are tender, add a splash more broth and continue baking.
Let it rest: Those few minutes of resting time matter. The sauce thickens up, the noodles settle, and each spoonful serves much more neatly.