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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe is a family favorite that I have been making for years. It is tried and true. We especially love it served along side baked chicken dishes. Ingredients:
1 cup long grain white rice |
4 tablespoons butter |
1/2 cup finely diced onion |
4 ounces mushrooms, sliced |
1 (13 3/4 ounce) can chicken broth |
1/4 cup water |
1/2 teaspoon salt |
1 cup medium egg noodles |
Directions:
1. Preheat oven to 350 degrees.
2. In 10 skillet over medium heat, brown rice, stirring until golden in color.
3. Put rice in a 1-1/2 quart casserole.
4. In skillet over medium heat melt butter; add onion and mushrooms and cook until onion is tender, stirring occasionally.
5. Stir in chicken broth, water and salt; heat to boiling.
6. Stir hot broth mixture and uncooked noodles into rice in casserole.
7. Cover and bake 30 minutes or until rice and noodles are tender and liquid is absorbed. Stir to combine and serve.
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