- 1/2 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
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Melt butter in a large skillet over medium heat. Brown noodles in the butter.
- In a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.
- Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.