Oven Baked 4-Ingredient Fresh Dill and Egg Noodle Bake
A creamy baked egg noodle casserole made with sour cream, mild cheese, and plenty of fresh dill. This simple vegetarian noodle bake is rich, tangy, herb-filled, and perfect as a cozy side dish or light main course.
Ingredients
- 12 oz wide egg noodles uncooked
- 3 cups full-fat sour cream
- 1 1/2 cups grated mild cheese such as Monterey Jack, mozzarella, or a mix
- 1 packed cup fresh dill tender fronds only, chopped, plus extra for garnish if desired
- salt and black pepper to taste, optional
- butter or cooking spray for greasing the pan
Instructions
- Preheat the oven to 350°F.
- Line a 9x13-inch baking pan with foil, leaving some overhang, and lightly grease the foil.
- Bring a large pot of well-salted water to a boil.
- Cook the egg noodles for 1–2 minutes less than the package directions.
- Drain the noodles well, shaking off excess water, then return them to the warm pot off the heat.
- Fold the sour cream into the warm noodles until evenly coated.
- Add the grated cheese and fold again until the mixture starts to loosen into a creamy sauce.
- Gently fold in the chopped fresh dill.
- Taste and add a small pinch of salt and black pepper, if desired.
- Transfer the noodle mixture to the prepared pan and spread it into an even layer, pressing down lightly.
- Bake uncovered for 30–35 minutes, until the edges are golden, the center is set, and small bubbles appear around the sides.
- Let the bake rest for 5–10 minutes before cutting and serving.
Notes
Reserve a little fresh dill for garnish after baking. For extra color, move the dish to the upper oven rack during the final 5 minutes, watching closely.
Nutrition
Calories: 390kcal
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