Ingredients
6
6 servings
- •0.5 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Melt butter in a large skillet over medium heat. Brown noodles in the butter.
- In a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.
- Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.
Nutritional Facts
Per 6 servings
- Calories: 402
- Carbohydrate: 55g
- Fat: 18g
- Fiber: 3g
- Protein: 7g
- Sugar: 3g
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