There is something wonderfully practical about an old-fashioned baked noodle supper, especially one that leans on a few pantry staples and still comes out tasting rich and comforting. This Amish-style golden mushroom noodle bake is the sort of meal busy farm kitchens have long appreciated: simple to assemble, hearty enough to satisfy, and gentle on the grocery budget. By pouring golden mushroom soup, broth, butter, and seasonings right over uncooked wide egg noodles, you get a tender, savory casserole with hardly any fuss at all.
This dish is especially good with green beans, buttered peas, glazed carrots, or a simple cucumber salad to balance the creamy, savory noodles. If you want to stretch it into an even heartier supper, serve it alongside roast chicken, sliced ham, or browned sausage, and keep a basket of warm dinner rolls on the table for soaking up every bit of the rich mushroomy sauce.
Oven Baked 4-Ingredient Amish Golden Mushroom Noodles
Servings: 6
Ingredients
12 ounces uncooked wide egg noodles
2 cans (10.5 ounces each) golden mushroom soup
3 cups beef broth
4 tablespoons butter, sliced
Directions
1. Preheat your 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. Pour the golden mushroom soup evenly over the noodles, then add the beef broth and dot the top with slices of butter.
4. Cover the dish tightly with foil and bake for 30 minutes.
5. Remove the foil, stir gently to help the noodles cook evenly, then return the dish to the oven uncovered for 15 to 20 minutes more, or until the noodles are tender and most of the liquid has been absorbed.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle and thicken slightly.
Variations & Tips
Add browned meat: For a fuller one-dish supper, stir in 1 to 2 cups of cooked ground beef, shredded chicken, or diced ham before baking. It turns this humble noodle dish into a stick-to-your-ribs meal fit for a cold evening.
Make it creamier: If you like a softer, creamier casserole, add 1/2 cup sour cream or 1/2 cup heavy cream when you pour in the broth and soup. That little addition gives the finished noodles an extra lush texture.
Season to taste: A pinch of black pepper, a little garlic powder, or a spoonful of dried minced onion can be added if you want more flavor, though the beauty of this recipe is its plain and dependable simplicity.
Watch your liquid: Different brands of egg noodles can absorb broth a bit differently, so check the dish near the end of baking. If it looks dry before the noodles are tender, add a small splash of warm broth and continue baking.
Let it stand: Resting the casserole after it comes out of the oven makes a real difference. The sauce thickens, the noodles settle, and each scoop serves up much more neatly.