Step 1 – Prep the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter or cooking spray.
Step 2 – Layer the Noodles
Spread the dry wide egg noodles evenly in the prepared dish. Don’t worry about perfect placement; the noodles will cook and absorb the sauce.
Step 3 – Mix the Sauce
In a medium bowl, whisk together the condensed French onion soup and sour cream until smooth and pourable. If the sauce is too thick, add a small splash of milk.
Step 4 – Pour and Press
Pour the soup mixture evenly over the noodles. Use a spoon to gently press the noodles down so they begin to absorb the sauce.
Step 5 – Add the Cheese
Sprinkle the shredded Swiss cheese evenly over the top. Do not press it down; let it sit loosely.
Step 6 – Bake Covered
Cover the dish tightly with foil. Bake for 35–40 minutes, until the noodles are tender when pierced with a fork.
Step 7 – Finish Baking
Carefully remove the foil (watch for steam). Return the casserole to the oven uncovered for 10–15 minutes, until the cheese is melted, golden, and lightly spotted.
Step 8 – Rest and Serve
Let the casserole rest for 5–10 minutes before serving. This allows the sauce to thicken slightly and makes serving easier.
Tips & Variations
- Add Chicken: Stir in 2 cups of shredded rotisserie chicken before adding the cheese for a complete meal.
- Extra Crunch: Sprinkle French-fried onions or crushed butter crackers in the last 10 minutes for a crunchy topping.
- Adjust Consistency: If the casserole looks dry, add a splash of milk or cream before baking.
- Make it Bigger: For a larger batch, increase the noodles and soup proportionally and extend the baking time slightly.
Storage
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