Ingredients
• 1 package (12 oz) uncooked egg noodles
• 1 can (10.5 oz) condensed French onion soup
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 can of water (use the empty soup can to measure)
• 1/2 cup melted butter
• Optional: Shredded Swiss or Gruyère cheese for the topping
Preparation
1. Combine: In a 9×13 inch baking dish, pour in the uncooked egg noodles.
2. Mix the Sauce: In a separate bowl (or directly in the dish), whisk together the French onion soup, cream of mushroom soup, water, and melted butter until smooth.
3. Pour: Pour the liquid mixture over the noodles. Stir gently to ensure all the noodles are well-coated and submerged as much as possible.
4. Cover: Cover the dish tightly with aluminum foil. This is crucial to steam the noodles since they are being cooked from raw.
5. Bake: Place in a preheated oven at 175°C (350°F) for about 30 minutes.
6. Add Cheese (Optional): Remove the foil, sprinkle with shredded cheese if desired, and bake uncovered for another 10–15 minutes until the noodles are tender and the top is bubbly.
7. Rest: Let it sit for 5 minutes before serving to allow the sauce to thicken.