Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Rice and Noodle Casserole

1/2 lb Butter Or Margarine

1/2 lb Uncooked Very Fine Noodles

2 c Uncooked Instant Rice--

(Minute Rice) 21 1/2 oz Canned Onion Soup--(2

Campbells) 21 1/2 oz Canned Chicken Broth--(2

Campbells) 1 ts Soy Sauce

1 c Water

8 oz Canned Sliced Water

Chestnuts--drained In large kettle, melt butter or margarine. Add noodles. Cook until lightly browned, stirring frequently. Add remaining ingredients. Mix well. Pour mixture into 3 quart casserole. Bake in preheated 350 degree oven for 45 minutes.

Serves 8 Recipe By : Sherie Stein

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