canned french onion soup and these 2 ingredients over uncooked egg noodles into a casserole dish for a savory feast you won’t be able to get enough of

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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