My grandfather's second wife (hence the recipe name) served this to us when we first met her. We've loved her ever since! A tasty side dish that's perfect with any dinner.
Ingredients
- 0.5 cups butter
- 5 ounces thin egg noodles
- 2 cups uncooked instant rice
- 2 packages dry onion soup mix , 1 ounce
- 4 cups vegetable broth
- 1 can water chestnuts , 5 ounce
- soy sauce to taste
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
-
2
Melt butter in a large skillet over medium heat. Brown noodles in the butter.
-
3
In a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.
-
4
Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.
Nutrition Facts
Per serving
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