Oven-Baked Amish French Onion Noodles
A creamy baked noodle casserole made with dry wide egg noodles, condensed French onion soup, sour cream, and melted Swiss cheese. This simple Amish-inspired dish bakes into a savory, comforting side or meatless main with rich onion flavor.
INGREDIENTS:
12 oz wide egg noodles dry
2 cans condensed French onion soup 10.5 oz each, undiluted
1 1/2 cups sour cream full-fat preferred
1 cup shredded Swiss cheese or mozzarella or provolone
DIRECTIONS:
Preheat the oven to 350°F.
Grease a 9×13-inch casserole dish with butter or cooking spray.
Spread the dry wide egg noodles evenly in the prepared dish.
In a medium bowl, whisk together the condensed French onion soup and sour cream until smooth and pourable.
Pour the soup mixture evenly over the noodles.
Use a spoon to gently press the noodles down so they begin to absorb the sauce.
Sprinkle the shredded Swiss cheese evenly over the top.
Cover the dish tightly with foil.
Bake for 35–40 minutes, until the noodles are tender.
Carefully remove the foil, watching for steam.
Return the dish to the oven and bake uncovered for 10–15 minutes, until the cheese is melted, golden, and lightly spotted.
Let the casserole rest for 5–10 minutes before serving.