Rice & noodle casserole

Yield: 1 Servings

Measure 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

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

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