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Rice & Noodle Casserole

Rice & Noodle Casserole recipe image
This hearty Rice and Noodle Casserole is a nostalgic comfort food classic that transforms simple pantry staples into a satisfying main dish. By combining crunchy toasted noodles with soft instant rice and a savory broth base, you get a wonderful contrast in textures in every bite. The addition of water chestnuts provides a delightful crunch, while the onion soup mix infuses the entire dish with a rich, umami flavor profile. It&# 226;ÂÂs an ideal solution for busy weeknights when you want something warm and filling without spending hours in the kitchen. Serve it alongside a simple green salad or steamed vegetables for a complete meal that the whole family will enjoy.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 292.5
Description
This hearty Rice and Noodle Casserole is a nostalgic comfort food classic that transforms simple pantry staples into a satisfying main dish. By combining crunchy toasted noodles with soft instant rice and a savory broth base, you get a wonderful contrast in textures in every bite. The addition of water chestnuts provides a delightful crunch, while the onion soup mix infuses the entire dish with a rich, umami flavor profile. It&# 226;ÂÂs an ideal solution for busy weeknights when you want something warm and filling without spending hours in the kitchen. Serve it alongside a simple green salad or steamed vegetables for a complete meal that the whole family will enjoy.
Ingredients
  • 1/2 pound Butter Or Margarine
  • 1/2 pound Uncooked Very Fine Noodles
  • 2 cup Uncooked Instant Rice
  • 2 cans (21.5 oz each) Canned Onion Soup Mix
  • 2 cans (21.5 oz each) Canned Chicken Broth
  • 1 tsp Soy Sauce
  • 1 cup Water
  • 8 oz Canned Sliced Water Chestnuts, drained
Directions
  1. 1
    Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. 2
    In a large kettle or heavy-bottomed pot, melt the butter or margarine over medium heat.
  3. 3
    Add the uncooked very fine noodles to the melted butter and cook, stirring frequently, until they are lightly browned and crisp.
  4. 4
    Stir in the instant rice, onion soup mix, chicken broth, soy sauce, water, and drained water chestnuts.
  5. 5
    Mix all ingredients thoroughly to ensure the rice and noodles are evenly coated and distributed.
  6. 6
    Pour the mixture into a 3-quart casserole dish, spreading it out evenly.
  7. 7
    Bake in the preheated oven for 45 minutes, or until the rice is tender and the top is golden brown.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 292.5kcal
% Daily Value *
Total Fat 21.5g34%
Saturated Fat 6.6g33%
Cholesterol 6.0mg2%
Sodium 451.5mg19%
Total Carbohydrate 21.7g8%
Dietary Fiber 0.6g3%
Sugars 0.2g
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, substitute the chicken broth with an equal amount of vegetable broth.

You can add other vegetables such as frozen peas, carrots, or diced mushrooms to increase the nutritional value and texture variety.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

If the casserole appears too dry during baking, cover loosely with aluminum foil for the last 15 minutes of cooking.

Keywords: casserole, rice, noodles, comfort food, baked, onion soup, water chestnuts, easy dinner, family meal, vegetarian, pantry staples, toasted noodles, instant rice, crunchy, savory, budget friendly, make ahead
Read it online: https://www.chefs-mate.com/recipe/rice-noodle-casserole/