A friend from church brought this over and it tastes incredible. It is definitely fork tender and only uses 4 ingredients!
This oven baked 4-ingredient fresh dill and egg noodle bake is the kind of comforting, church-supper casserole that shows up on your doorstep when a friend knows you’ve had a long week. It’s built on tender egg noodles, a creamy base, and a generous handful of fresh dill that perfumes the whole pan as it bakes. The recipe leans into the Midwestern love of simple bakes and potlucks, but the dill gives it a fresh, almost Eastern European nod.
Everything goes into a foil-lined pan, bakes up golden at the edges, and comes out fork-tender with almost no effort.
Serve this noodle bake hot, straight from the foil-lined pan, with a crisp green salad or simple sliced cucumbers dressed in vinegar and a pinch of sugar to balance the richness. It also pairs nicely with roasted or steamed vegetables, such as green beans or broccoli, and a side of crusty bread or dinner rolls to catch any creamy bits from the pan. For protein, you can serve it alongside roasted chicken, baked fish, or even simple pan-fried sausages for a complete, comforting meal.
Ingredients
12 oz wide egg noodles, uncooked
3 cups full-fat sour cream
1 1/2 cups grated mild cheese (such as Monterey Jack or mozzarella)
1 packed cup chopped fresh dill (tender fronds only), plus extra for garnish if desired
Directions
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil, letting the foil overhang the sides slightly to make it easy to lift out later. Lightly grease the foil with a thin film of oil or nonstick spray to prevent sticking.
Bring a large pot of well-salted water to a boil. Add the egg noodles and cook just until barely al dente, 1–2 minutes less than the package suggests. The noodles will continue to soften in the oven, and this keeps them pleasantly tender instead of mushy.
Drain the noodles thoroughly, shaking off excess water. Return them to the warm pot (off the heat). This helps evaporate any remaining moisture so the bake sets up nicely.
Add the sour cream to the warm noodles and gently fold until every strand is coated. Sprinkle in the grated cheese and stir again until the cheese is evenly distributed. The warmth from the noodles will start to soften the cheese and loosen the sour cream into a thick sauce.
Fold in the chopped fresh dill, reserving a small pinch for garnish if you like. Taste a noodle and, if desired, lightly season with a small pinch of salt and pepper from your pantry, keeping in mind the cheese will add some saltiness as it bakes. (Seasoning is optional and does not count toward the 4 ingredients.)
Transfer the noodle mixture to the prepared foil-lined baking pan, spreading it into an even layer from corner to corner. Use the back of a spoon to gently press the noodles down so you don’t have tall peaks that might over-brown.
Bake uncovered for 30–35 minutes, or until the top is lightly golden at the edges, the center is set, and you can see small bubbles around the sides. The noodles should be fully tender when pierced with a fork, and the cheese-sour cream mixture will have thickened into a creamy, cohesive bake.
For a slightly more golden top, move the pan to the upper third of the oven for the last 5 minutes of baking, watching closely so the dill does not scorch.
Remove the pan from the oven and let the noodle bake rest for 5–10 minutes. This brief resting time allows the creamy base to firm up just enough so you can cut neat squares or scoop generous spoonfuls without the noodles sliding apart.
Sprinkle with the reserved fresh dill, if using, then serve warm directly from the foil-lined pan. Store any leftovers, cooled completely, covered in the refrigerator and reheat gently in the oven or microwave until steaming hot before serving.