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Rice and Noodle Casserole Recipe

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This recipe for Rice and Noodle Casserole, by , is from Equity, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Egerman
Added: Monday, September 24, 2007


1 – 8 oz package of fine noodles
2 c. instant white rice
2 sticks unsalted butter
1 tbsp. soy sauce
1 can sliced water chestnuts, drained
2 c. chicken bullion
2 c. onion bullion
1 c. hot water

Sauté the noodles in the butter until the noodles are brown (watch carefully).

Combine rice, soy sauce and water chestnuts in a large bowl.

Add noodles to the mixture of rice, soy sauce and water chestnuts.

Add all of the chicken bullion, onion bullion and water.

Let mixture sit until all of the liquid is absorbed.

Spread mixture into a Pyrex baking dish which has been sprayed w/ Pam.

Bake at 350 for 45 minutes or until golden brown.




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