Asian Noodle Rice Casserole
Rice and noodles might seem like carb overkill, but your kids will be thrilled with the combination of two of go-to foods.
- 1 stick butter or margarine
- 1 12-ounce package thin egg noodles
- 1 32-ounce container chicken or vegetable broth
- 1 cup water
- 1 10 ½-ounce can french onion soup
- 3 cups instant rice
- 1 8-ounce can sliced water chestnuts
- 1 8-ounce package fresh sliced mushrooms
- 1 tablespoon soy sauce or tamari
In a large pot over medium-high heat, melt the butter or margarine.
Add the noodles and cook, stirring often, until golden brown, about five minutes.
Add the chicken or vegetable broth, water and french onion soup, stirring well to mix.
Increase the heat to high and bring liquids to a boil.
Add the remaining ingredients, stirring well to mix.
Reduce heat to low, cover and simmer, stirring occasionally, until liquid is absorbed, about 10 minutes.
- This dish can be prepared ahead of time, covered and refrigerated for up to three days and frozen for up to three months.
- To reheat, place the noodle rice in a microwave-safe serving dish and add a little water to create steam, so it does not dry out. Place the dish in a microwave oven and cook on high for five minutes, stirring occasionally until heated through.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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