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Rice Casserole, Cantonese (M, TNT)
Source: Chicago Chapter of Hadassah Cookbook, circa 1976
Serves: 8 to 10

1 stick (1/2 cup) margarine
1/2 lb. very fine noodles
2 cups instant rice
1 8-oz. can water chestnuts, drained and sliced
2 10-oz. cans condensed chicken broth
1 tsp. soy sauce
2/3 package dry onion soup mix, or 2 tbsp. plus 2 tsp. of dry onion soup mix
20 oz. water

Melt margarine in a frying pan. Add uncooked noodles and cook until lightly brown.

Put noodles, uncooked rice and remaining ingredients into 3 quart greased casserole. Mix well. It will be very wet, but it is OK as it is cooked uncovered in a 350°F oven for 45 minutes until lightly brown and all of the water is absorbed.

Poster's Notes:
My mother asked for this recipe, so I thought I would type it up and share it with all of you.

Posted by Avril Adelman

Nutritional Info Per Serving: N/A