Amish French Onion Noodles -Oven Baked. Pour this 2 ingredients canned french onion soup into a casserole dish with uncooked egg noodles on it and you will have a savory feast that you will not be able to eat enough. This easy oven baked dish combines egg noodles, creamy sauce, and melted cheese to make a warm and comforting meal for the whole family.
Ingredients
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12 oz uncooked wide egg noodles
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2 cans (10.5 oz each) canned French onion soup
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1 1/2 cups sour cream
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1 cup swiss cheese (or mozzarella) shredded (lightly packed)
Amish French Onion Noodles: Instructions
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Preheat your oven at 350 deg F (175 deg C). Butter or cooking spray a 9×13-inch casserole dish to ensure that the noodles do not stick.
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Pour the uncooked noodles of egg in a casserole dish that is prepared. Shake the dish a bit to get the noodles in a reasonably even layer; this assists them to cook more evenly.
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Put the condensed French onion soup and sour cream in a medium bowl and whisk it until it becomes smooth and well mixed. The sauce will be quite loose, the good kind as it must seep into the noodles.
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Add the French onion soup and sour cream mixture to the uncooked egg noodles in the casserole dish and make certain that you cover as many noodles as possible. With a spoon, press the noodles down into the liquid in a gentle motion so as to begin to sink.
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Sprinkle shredded Swiss cheese over the noodles and sauce. Packing it tight is forbidden; it only needs to be placed loosely in an even layer to melt and bubble.
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Seal the casserole dish with aluminum foil so as to enclose the moisture. This is necessary because the noodles will then absorb the liquid and become soft rather than drying up.
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Bake, with the cover, in the heated oven 35–40 minutes, until the noodles are tender when the fork is poked down the middle of the noodles and the sauce is hot and bubbly.
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Gently take off the foil (be very careful of the steam) and place the uncovered casserole back in the oven and cook a little more (10–15 minutes at most, or bake until the cheese melts and the top turns light golden.
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Take the casserole out of the oven and allow it to cool down by approximately 5–10 minutes. This brief break assists the sauce to thicken a little and the portions can be scooped with ease.
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Pour the savoury French onion noodles onto dishes or into bowls and ensure no one plate is left without a teaspoonful of the creamy sauce at the bottom of the dish. Serve warm.