Oven Baked 4-Ingredient Fresh Dill and Egg Noodle Bake recipe
How to Make It
Preheat your oven to 375°F (190°C). Boil 12 oz of egg noodles in salted water until just al dente (1–2 minutes under package instructions, as they will finish cooking in the oven). Drain thoroughly.
In a large mixing bowl, combine 1 cup sour cream, 3 tablespoons chopped fresh dill, and 1 cup of the shredded cheese. Season with a pinch of salt and fresh black pepper.
Combine and transfer
2 min
Fold the hot, drained noodles directly into the sour cream mixture until every noodle is evenly coated. Transfer everything into a greased 8x8-inch or 9x13-inch baking dish.
Top with the remaining 1/2 cup of cheese and an extra sprinkle of dill. Bake for 18–20 minutes until the edges are golden and the cheese on top is fully melted.
Pro-Tips for the Best Texture
Don't Overcook the Noodles: Cook the noodles just until pliable before draining. Overcooked noodles will turn mushy once baked in the sauce.
Use Fresh Dill Over Dried: Dried dill lacks the citrusy, bright oil content that makes this simple dish stand out.
Optional Add-Ins: If you want to turn this simple side into a complete main course, fold in 1 cup of flaked cooked salmon, shredded chicken, or sautéed mushrooms before baking.
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