"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rice Noodle Casserole Recipe

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This recipe for Rice Noodle Casserole, by , is from Brian & Christina's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Stein
Added: Thursday, October 12, 2017


2 sticks butter
12 oz. bag fine noodles (Manishevitz)
2 cups instant rice
2 cans Campbells French Onion Soup
2 cans vegetable broth
1 tsp light soy sauce
1 cup water

Melt butter
Add uncook noodles until brown.
Add uncooked rice.
Add remaining ingredients.
Mix well.
Put in 3 quart casserole and bake 45 minutes at 350.




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