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
- ½ cup butter
- 5 ounces thin egg noodles
- 2 cups uncooked instant rice
- 2 (1 ounce) packages dry onion soup mix
- 4 cups vegetable broth
- 1 (5 ounce) can water chestnuts, drained and sliced
- soy sauce to taste
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Step 2
Melt butter in a large skillet over medium heat. Brown noodles in the butter.
Step 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.
Step 4
Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 402 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat10g | 50% |
Cholesterol58mg | 19% |
Sodium1250mg | 54% |
Total Carbohydrate55g | 20% |
Dietary Fiber3g | 11% |
Total Sugars3g | |
Protein7g | |
Vitamin C1mg | 7% |
Calcium54mg | 4% |
Iron3mg | 19% |
Potassium64mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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