Rice and noodle casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Butter Or Margarine |
| ½ | pounds | Uncooked Very Fine Noodles |
| 2 | cups | Uncooked Instant Rice -- |
| (Minute Rice) | ||
| 21½ | ounce | Canned Onion Soup -- (2 |
| Campbells) | ||
| 21½ | ounce | Canned Chicken Broth -- (2 |
| Campbells) | ||
| 1 | teaspoon | Soy Sauce |
| 1 | cup | Water |
| 8 | ounces | Canned Sliced Water |
| Chestnuts -- drained | ||
Directions
In large kettle, melt butter or margarine. Add noodles. Cook until lightly browned, stirring frequently. Add remaining ingredients. Mix well. Pour mixture into 3 quart casserole. Bake in preheated 350 degree oven for 45 minutes. Serves 8
Recipe By : Sherie Stein
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Related recipes
- Beef and noodle casserole
- Beef and rice casserole
- Brown rice casserole
- Cabbage and rice casserole
- Cheese and rice casserole
- Chicken rice casserole
- Easy rice casserole
- Noodle casserole
- Pizza rice casserole
- Rice & broccoli casserole
- Rice & cheese casserole
- Rice & noodle casserole
- Rice and bean casserole
- Rice and beef casserole
- Rice and broccoli casserole
- Rice and cabbage casserole
- Rice and cheese casserole
- Rice and chicken casserole
- Rice casserole
- Rice-corn casserole