 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
My grandfather's second wife (hence the recipe name) served this to us when we first met her. We've loved her ever since! A tasty side dish that's perfect with any dinner. Ingredients:
1/2 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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. Melt butter in a large skillet over medium heat. Brown noodles in the butter.
3. In a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.
4. Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.
|
|