The Rainy Miracle of Amish Onion Soup Mix Noodles
The Rainy Miracle of Amish Onion Soup Mix Noodles is a buttery, savory one-dish side made with wide egg noodles, beef broth, onion soup mix, and butter. Everything bakes together in one casserole dish for an easy comfort-food recipe with deep onion flavor.
Ingredients
- 12 ounces wide egg noodles uncooked
- 1 packet dry onion soup mix
- 4 cups low-sodium beef broth
- 4 tablespoons unsalted butter sliced into thin pats or small pieces
Instructions
- Preheat the oven to 350°F and lightly grease a 9x13-inch casserole dish.
- Spread the uncooked wide egg noodles evenly across the bottom of the prepared casserole dish so they are not heaped in the center.
- Sprinkle the dry onion soup mix evenly over the noodles, then arrange the sliced butter across the top.
- Pour the low-sodium beef broth over everything so most of the noodles are covered or well moistened, but do not stir yet.
- Cover the dish tightly with foil and bake for 35 minutes, making sure the foil is sealed well so the steam stays inside.
- Carefully remove the foil, watching for steam, then stir the noodles well by gently scraping around the edges and lifting the noodles from the center.
- Return the dish to the oven uncovered and bake for another 10 to 15 minutes, until the noodles are tender and most of the liquid has been absorbed; if the pan seems dry before the noodles are tender, add a small splash more beef broth and continue baking.
- Let the noodles rest for 5 minutes before serving so the sauce can settle into the noodles.
Notes
Store leftovers in a covered container in the refrigerator for about 3 days. Reheat with a splash of beef broth or water to loosen the noodles, either loosely covered in the microwave or covered with foil in a 350°F oven until heated through. Freezing is not recommended because the egg noodles may become soft and watery after thawing.
Nutrition
Calories: 310kcal
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