Waterchestnut And Rice Casserole |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 stick butter |
1/4 pound noodles, fine, uncooked |
1 cup instant rice, uncooked |
1/2 package onion soup mix |
20 ounces chicken broth, gluten free |
1/2 teaspoon tamari soy sauce, gluten free |
8 1/2 ounces waterchestnuts, canned, 1 can, sliced |
Directions:
1. Preheat oven to 350. Melt butter in large skillet over low heat. Add noodles and cook unti golden, stirring occasionally. Remove from heat.
2. Combine rice, onion soup mix, broth and soy sauce in skillet with noodlesl. Drain water chestnuts (reserve liquid) and add to rice mixture. Measure liquid adding enough water to equal 1/2 cup. Stir into rice. Turn into 2-quart baking dish. Cover and bake until rice is tender and liquid is abosrbed, about 45 minutes.
3. Doubles nicely for company.
4. NOTE: If you can find the gluten-free fine noodles, this makes a very nice gf dish. And the Lemon Chicken is gf, too.
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