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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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One of my cobbled together meals from a nearly bare pantry. Gluten free, easy to put together and very healthy, open to changes, can be made vegetarian, I like to serve with lemon/oregano chicken which gives a nice counterbalance to the creaminess of the bake. Ingredients:
2 cups onions, sliced thinly |
6 ounces rice noodles, flat variety works well |
10 ounces condensed chicken with rice soup (or similar favorite) |
1 1/2 cups water |
8 ounces frozen peas |
1 1/2 cups sweet potatoes (sliced thin, enough to cover casserole) |
1/4 cup olive oil (approximate) |
3 tablespoons butter |
1/4 cup grated parmesan cheese |
Directions:
1. using a 13x9 or 9x9 deep casserole (with cover) oil bottom,.
2. layer onions, then dry noodles.
3. pour soup evenly over noodles and add water (should just come to top of noodles.
4. layer peas then sweet potato slices.
5. dot with butter, remaining olive oil.
6. sprinkle parmesan cheese on top.
7. cover and bake 350 for 45 minutes for 13x9 and as much as one hour for deeper dish.
8. There should be just enough liquid left without it being soupy.
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