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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My mother is Filipino - in a Filipino household you do NOT mess with the rice! Always white, always steamed - and if you have leftovers, sometimes you get to have fried rice. SOMETIMES. (And no, Mom, I wouldn't dare use instant rice, I swear!) 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 |
Directions:
1. Preheat oven to 350 degrees F. 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.
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