{"id":310,"date":"2026-08-04T12:58:03","date_gmt":"2026-08-04T12:58:03","guid":{"rendered":"https:\/\/recipes.mealse.com\/?p=310"},"modified":"2026-08-04T12:58:03","modified_gmt":"2026-08-04T12:58:03","slug":"pour-canned-french-onion-soup-and-these-2-ingredients-over-uncooked-egg-noodles-into-a-casserole-dish-for-a-savory-feast-you-wont-be-able-to-get-enou","status":"publish","type":"post","link":"https:\/\/recipes.mealse.com\/?p=310","title":{"rendered":"Pour 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 enou"},"content":{"rendered":"
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This little casserole reminds me of the kind of thrifty, comforting dishes the Amish ladies around here pull together for church suppers\u2014simple pantry staples, nothing fussy, and a flavor that tastes like it simmered all afternoon.<\/p>\n<\/div>\n<\/div>\n

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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.<\/p>\n<\/div>\n<\/div>\n

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Pantry ingredients for Amish French onion noodles on a farmhouse counter<\/figcaption><\/figure>\n<\/div>\n
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It\u2019s 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\u2019re putting a real, stick-to-your-ribs meal on the table.<\/p>\n<\/div>\n

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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.<\/p>\n<\/div>\n<\/div>\n

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Bowl of baked French onion noodles served for supper<\/figcaption><\/figure>\n<\/div>\n
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They\u2019re 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\u2019s table.<\/p>\n<\/div>\n

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Oven-Baked Amish French Onion Noodles<\/b><\/p>\n<\/div>\n

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Servings: 4-6<\/p>\n<\/div>\n<\/div>\n

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Ingredients<\/b><\/p>\n<\/div>\n

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12 oz uncooked wide egg noodles<\/p>\n<\/div>\n

2 cans (10.5 oz each) condensed French onion soup<\/div>\n
1 1\/2 cups sour cream<\/div>\n
1 cup shredded Swiss cheese (or mozzarella, lightly packed) <\/p>\n<\/div>\n<\/div>\n
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Egg noodles spread in a buttered casserole dish<\/figcaption><\/figure>\n<\/div>\n
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Directions<\/b><\/p>\n<\/div>\n

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Preheat your oven to 350\u00b0F (175\u00b0C). Lightly grease a 9×13-inch casserole dish with butter or cooking spray so the noodles don\u2019t stick.<\/p>\n<\/div>\n

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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.<\/p>\n<\/div>\n<\/div>\n

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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\u2014that\u2019s good, as it needs to soak into the noodles.<\/p>\n<\/div>\n

French onion soup and sour cream being whisked together<\/figcaption><\/figure>\n<\/div>\n
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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.<\/p>\n<\/div>\n

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Sprinkle the shredded Swiss cheese evenly over the top of the sauced noodles. Don\u2019t pack it down; just let it sit in a loose, even layer so it can melt and bubble.<\/p>\n<\/div>\n<\/div>\n

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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.<\/p>\n<\/div>\n<\/div>\n

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Bake, covered, in the preheated oven for 35\u201340 minutes, until the noodles are tender when you poke a fork down into the center and the sauce is hot and bubbly.<\/p>\n<\/div>\n

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Carefully remove the foil (watch for steam), then return the uncovered casserole to the oven and bake for an additional 10\u201315 minutes, or until the top is lightly golden and the cheese has melted into a creamy layer.<\/p>\n<\/div>\n<\/div>\n

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Remove the casserole from the oven and let it rest for about 5\u201310 minutes before serving. This short rest helps the sauce thicken slightly and makes it easier to scoop neat portions.<\/p>\n<\/div>\n

Freshly baked noodle casserole cooling on the counter<\/figcaption><\/figure>\n<\/div>\n
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Spoon the savory French onion noodles onto plates or into bowls, making sure each serving gets some of the creamy sauce from the bottom of the dish. Serve warm.<\/p>\n<\/div>\n

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Variations & Tips<\/b><\/p>\n<\/div>\n

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For a heartier version, stir 1\u20132 cups of cooked, shredded chicken or diced ham into the noodles before pouring on the soup mixture.<\/p>\n<\/div>\n

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If you like extra onion flavor, add 1\/2 teaspoon onion powder or a handful of finely chopped saut\u00e9ed onions to the soup and sour cream mixture. To stretch the dish for a crowd, you can add up to 1\/2 cup of milk or cream to the soup mixture for a bit more sauce, adjusting the baking time by about 5 minutes if needed.<\/p>\n<\/div>\n<\/div>\n

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French onion noodles with buttery crumb topping variation<\/figcaption><\/figure>\n<\/div>\n
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Swap Swiss cheese for mozzarella, provolone, or a mild cheddar if that\u2019s what you have on hand; just avoid very sharp cheeses that can overpower the gentle onion flavor. For a little crunch, uncover the casserole for the last 10 minutes of baking and sprinkle 1\/2 cup crushed butter crackers or French-fried onions over the top.<\/p>\n<\/div>\n

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If you prefer a lighter version, use light sour cream and reduce the cheese to 3\/4 cup, understanding it will be a bit less rich but still comforting. Leftovers reheat nicely in a covered dish at 325\u00b0F with a splash of milk or broth stirred in to loosen the sauce.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

This little casserole reminds me of the kind of thrifty, comforting dishes the Amish ladies around here pull together for church suppers\u2014simple 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 […]<\/p>\n","protected":false},"author":2,"featured_media":311,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fbimg":"","fbimg2":"","fbtext":"","fbtext2":"","source_link":"","video":"","youtube":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-310","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/posts\/310","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=310"}],"version-history":[{"count":1,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/posts\/310\/revisions"}],"predecessor-version":[{"id":312,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/posts\/310\/revisions\/312"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/media\/311"}],"wp:attachment":[{"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=310"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=310"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}