When I need a low-effort comfort food side that practically makes itself, this Amish-inspired onion soup mix noodle bake is one of those back-pocket recipes I come back to again and again. It uses a handful of pantry staples, comes together right in the casserole dish, and bakes into tender, savory noodles with a rich onion flavor that tastes like you worked a lot harder than you did.
These noodles are especially good alongside roast chicken, meatloaf, pork chops, or baked ham, and they also fit right in on a holiday table next to green beans or a simple salad. If you want to make it a fuller meal on a busy weeknight, serve it with rotisserie chicken and steamed broccoli for an easy dinner that feels warm and homemade.
Oven Baked 4-Ingredient Amish Onion Soup Mix Noodles
Servings: 6
Ingredients
12 ounces wide egg noodles, uncooked
1 packet dry onion soup mix
4 cups low-sodium beef broth
4 tablespoons unsalted butter, sliced
Directions
1. Preheat your oven to 350°F and lightly grease a 9x13-inch casserole dish.
2. Spread the uncooked wide egg noodles evenly in the prepared casserole dish.
3. Sprinkle the dry onion soup mix evenly over the noodles, then place the sliced butter across the top.
4. Pour the beef broth over everything, making sure the noodles are mostly covered.
5. Cover the dish tightly with foil and bake for 35 minutes.
6. Remove the foil, stir the noodles well, then return the dish to the oven and bake uncovered for 10 to 15 minutes more, or until the noodles are tender and most of the liquid is absorbed.
7. Let the noodles rest for 5 minutes before serving so the sauce can settle and the texture finishes off perfectly.
Variations & Tips
Make it creamier: For a richer casserole-style texture, stir in 1/2 cup sour cream or a can of condensed cream of mushroom soup during the last 10 minutes of baking.
Add protein: This dish easily turns into dinner if you mix in shredded rotisserie chicken, cooked ground beef, or leftover diced ham before baking.
Watch the liquid level: Different noodle brands absorb broth a little differently, so if the pan looks dry before the noodles are tender, add a splash more broth and continue baking.
Use the right dish: A 9x13-inch baking dish gives the noodles enough room to cook evenly without clumping too much in the center.
Finish with herbs: A little chopped parsley or black pepper on top right before serving brightens the rich onion flavor and makes the finished dish look extra inviting.