This was one of my favorite meals my mom used to make me growing up. It reminds me of an asian style rice a roni. I LOVE it! I made it so much in college that I couldn't even look at it for years. So after not eating it for 10 years, my mom made me it last night:) It's a great side dish to serve with any main meat. Great with chicken, fish, steak... we served ours with sauteed shrimp in a lemony garlic-butter sauce. It makes a ton, but is great as leftovers too!
Ingredients
*2 cups minute rice
*1/2 lb fine egg noodles (We got our bag in the asian section at the grocery store)
*1 can sliced water chestnuts (I then cut all the chestnuts in half)
*2 cans Campbell's french onion soup
*2 cans chicken broth/stock
*1/2 cup butter
*1 cup water
*1 T soy sauce
Preheat oven to 350
First melt butter in a ban and brown the noodles. Then add the rest of your ingredients. Stir well and heat up.
Spray a 9x13 pan with Pam. Pour in mixture and make sure you even out the noodles/rice throughout the pan.
Cover with tinfoil and bake for 45 mins. Take tinfoil off and fluff/stir with a fork. If all the liquid isn't gone, put back in the oven uncovered until all liquid is absorbed.
Serve alone or along side favorite protein and veggie!
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| Browned noodles and then started adding ingredients (here i've added french onion soup) |
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| Pour in your pan and make sure rice/noodles are dispersed evenly |
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| Bake till liquid is fully absorbed |
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| We added sauteed shrimp and steamed Mukimame. |
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