Return to Main Recipes Page/Return to Home Page

Rice and Noodle Casserole (M, TNT)
Source: Unknown
Serves: 10 to 12 as side dish

1 stick of margarine
8 ounces thin noodles
2 standard size cans of undiluted clear condensed chicken soup
1 soup can of water
1 packet of onion soup mix
1/2 tsp. soy sauce
2 cups quick-cooking rice
1 4-ounce can of sliced water chestnuts
1 4-ounce can of mushroom, stems and pieces, or sliced mushrooms

In a 3- to 3-1/2 quart pot, melt a stick of margarine, or heat the oil until a drop of water sizzles in it. On a medium flame, pour in the thin noodles, and stir until brown. Make sure not to let the noodles burn. It doesn't matter if some of the noodles don't get brown.

Lower the flame to "warm," and carefully (as the steam will initially rise) add the 2 cans of chicken soup, and 1 can of water. Return to a high flame, and bring to a boil, stirring from time to time.

Add the packet of onion soup mix, if desired. Add the soy sauce. Add and stir in the quick-cooking rice. Stir in the water chestnuts, and mushrooms. Cover pot, and remove from heat. Let stand for 10 minutes.

Fluff up the rice with a fork, and cover again.

Poster's Notes:
I substitute 4 ounces of extra virgin olive oil for the margarine.

Yolk free noodles are fine.

I once accidentally omitted the onion soup mix this ingredient, and found that the result was still very good. The chicken soup and soy sauce give enough flavor. Now if I want a milder taste, I purposely omit the onion soup mix.

I use the low sodium variety of soy sauce.

Posted by Barbara Kaplan

Nutritional Info Per Serving: N/A