Rice And Noodle Casserole
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 21 1/2 ounces canned onion soup -- (2 campbells)
- 1/2 pound butter or margarine
- 3 quart casserole
- 2 cups uncooked instant rice -- (minute rice)
- 1/2 pound uncooked very fine noodles
- 1 cup water
- 8 ounces canned sliced water
- 1 teaspoon soy sauce
- 21 1/2 ounces canned chicken broth -- (2 campbells)
- chestnuts -- drained
Contains
GlutenEggsMilkTree nutsSoy
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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 F oven for 45 minutes. Serves 8
Plating
Cookware for this recipe
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Casserole pot
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Chef's knife
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Cutting board
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Wooden spoon
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Kettle