This little casserole reminds me of the kind of thrifty, comforting dishes the Amish ladies around here pull together for church suppers—simple pantry staples, nothing fussy, and a flavor that tastes like it simmered all afternoon.
You start with uncooked egg noodles in a casserole dish, then simply pour canned French onion soup and a couple of rich, creamy helpers right over the top. The oven does the rest, turning everything into tender, savory noodles with a deep onion flavor and a cozy, old-fashioned feel.
It’s the sort of recipe you can throw together on a busy evening or after a long day in the fields and still feel like you’re putting a real, stick-to-your-ribs meal on the table.
Serve these Amish-style French onion noodles with a simple green salad or steamed green beans to balance the richness. A side of buttered peas or roasted carrots fits right in with the farmhouse feel.
They’re wonderful alongside roast chicken, meatloaf, or a skillet of pork chops, but honestly, they can stand alone as a meatless main dish with a slice of crusty bread to soak up the extra sauce. A glass of iced tea or cold milk makes it feel just like Sunday supper at Grandma’s table.
Oven-Baked Amish French Onion Noodles
Servings: 4-6
Ingredients
12 oz uncooked wide egg noodles
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with butter or cooking spray so the noodles don’t stick.
Spread the uncooked egg noodles evenly in the bottom of the prepared casserole dish. Give the dish a little shake so the noodles lie in a fairly even layer; this helps them cook more evenly.
In a medium bowl, whisk together the condensed French onion soup and sour cream until smooth and well combined. The mixture will be fairly loose—that’s good, as it needs to soak into the noodles.
Pour the French onion soup and sour cream mixture evenly over the uncooked egg noodles in the casserole dish, making sure to cover as many noodles as you can. Use the back of a spoon to gently press the noodles down into the liquid so they start to submerge.
Sprinkle the shredded Swiss cheese evenly over the top of the sauced noodles. Don’t pack it down; just let it sit in a loose, even layer so it can melt and bubble.
Cover the casserole dish tightly with aluminum foil to trap the moisture. This is important so the noodles absorb the liquid and become tender instead of drying out.
