Oven-Baked Amish Buttered Noodles Directions:
Preheat the oven to 375°F. Lightly coat a 9x13-inch ceramic baking dish with cooking spray.
Spread the dry egg noodles evenly across the bottom of the prepared baking dish.
Sprinkle the salt over the noodles and distribute the sliced butter evenly on top.
Slowly pour the chicken broth over the noodles, pressing down any pieces that sit above the liquid.
Cover the baking dish tightly with foil.
Bake covered for 25 minutes.
Carefully remove the foil, stir the noodles, and press any firm pieces into the liquid.
Cover again and bake for 10–15 minutes, until the noodles are tender and most of the broth has been absorbed.
Let the noodles rest covered for 5–10 minutes.
Stir well so the remaining broth and melted butter evenly coat the noodles.
Finish with a light sprinkle of chopped parsley for presentation, if desired, and serve warm.
WW Points Calculation
Wide egg noodles, 12 ounces: 40.00 points
Unsalted butter, 6 tablespoons: 36.00 points
Low-sodium chicken broth, 4 cups: 0.00 points
Fine sea salt, 1/2 teaspoon: 0.00 points
Points Information
Total Points: 76.00 points
Servings: 8 servings / 1 cup
Points per serving: 9.50 points
Nutrition Information
Calories: 245
Protein: 7 g
Carbohydrates: 32 g
Fat: 11 g
Fiber: 2 g
Sugar: 2 g
Sodium: 360 mg
I'm waiting for your comments! Enjoy!
