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Ingredients :
½ cup butter
5 ounces thin egg noodles
2 cups uncooked instant rice
2 (1 ounce) packages dry onion soup mix
4 cups vegetable broth
1 (5 ounce) can water chestnuts, drained and sliced
soy sauce to taste
Methods :
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
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Step 2
Melt butter in a large skillet over medium heat. Brown noodles in the butter.
Step 3
In a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.
Step 4
Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.
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