Rice & Noodle Casserole
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter
or margarine |
|
| ½ | pound |
noodles
very fine, uncooked |
|
| 2 | cups |
rice, quick cooking
uncooked |
* |
| 1 | cans |
soup, french onion
canned |
|
| 21 ½ | ounces |
chicken broth
canned |
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 1 | cup |
water
|
|
| 8 | ounces |
water chestnuts
canned, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter
or margarine |
|
| 226.8 | g |
noodles
very fine, uncooked |
|
| 473 | ml |
rice, quick cooking
uncooked |
* |
| 1 | cans |
soup, french onion
canned |
|
| 621.4 | ml/g |
chicken broth
canned |
|
| 5 | ml |
soy sauce, tamari
|
|
| 237 | ml |
water
|
|
| 231.2 | ml/g |
water chestnuts
canned, sliced |
|
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℉ (180℃) oven for 45 minutes.
