Rice & Noodle Casseroleappetizers, rice 1/2 lb butter or margarine 1/2 lb uncooked very fine noodles 2 cup uncooked instant rice -- 1 (minute rice) 21 1/2 oz canned onion soup -- (2 1 campbells) 21 1/2 oz canned chicken broth -- (2 1 campbells) 1 teaspoon soy sauce 1 cup water 8 oz canned sliced water 1 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 |
