This creamy, savory casserole is one of those recipes that sounds almost too simple to be good — and then you make it, and suddenly it’s the dish everyone asks about. Uncooked wide egg noodles go straight into the dish, a rich French onion soup and sour cream mixture gets poured right over the top, and the oven does all the work. Comfort food doesn’t get much easier than this.
Why You’ll Love This Recipe
- No boiling required – dry noodles go straight into the casserole dish and cook right in the sauce.
- Only 4 ingredients – pantry staples you likely already have.
- Deep, savory flavor – the French onion soup does all the heavy lifting.
- Hands-off cooking – ten minutes of prep, then let the oven take over.
- Versatile – works as a side dish or add shredded chicken for a full meal.
Ingredients (Serves 6)
- 12 oz wide egg noodles, dry
- 2 cans (10.5 oz each) condensed French onion soup, undiluted
- 1 ½ cups sour cream, full-fat preferred
- 1 cup shredded Swiss cheese (or mozzarella/provolone)
Optional:
- A splash of milk if the sauce seems too thick
- Additional Swiss or provolone for extra cheesy topping
Instructions
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