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Rice and Noodle Casserole
1/2 pound of butter or margarine
1/2 pound of uncooked very fine noodles
2 cups of uncooked Instant Rice (Minute Rice)
21 1/2 ounces of canned Onion Soup (Campbell's)
21 1/2 ounces of canned Chicken Broth (Campbell's)
1 teaspoon of soy Sauce
1 cup of water
8 ounces of 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 350ºF. oven for 45 minutes. Serves 8 Recipe By : Sherie Stein From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
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