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
2 cans (10.5 oz each) condensed French onion soup
1 1/2 cups sour cream
1 cup shredded Swiss cheese (or mozzarella, lightly packed)
Directions
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