Rice & Noodle Casserole Recipe
Recipe Ingredients
1/2 lb butter or margarine
1/2 lb uncooked very fine noodles
2 cup uncooked instant rice --
1 (minute rice)
21 1/2 oz canned onion soup -- (2
1 campbells)
21 1/2 oz canned chicken broth -- (2
1 campbells)
1 tsp soy sauce
1 cup water
8 oz canned sliced water
1 chestnuts -- drained
Recipe Preparation
In large kettle, melt butter or margarine. Add noodles. Cook until
lightly browned, stirring frequently. Add remaining ingredients. Mix
well. Pour mixture into 3 quart casserole. Bake in preheated 350
degree oven for 45 minutes. Serves 8
Recipe By : Sherie Stein
Servings: 1
Back to Vegetable Recipes
Food Tips of the Week
Diet hints and tipsIn deciding on a diet, it is essential to attempt to lower your consumption of fat, salt and refined carbohydrates.
Some lower carb diet pointers:
* Replace sugar with splenda. Many recipes that need sugar can be changed to make use of splenda instead. It has a different density so you will need to do a bit of trial and error and it might not work for every recipe, but it does bake up nice once you get the measurements right.
* Make low carb bread crumbs for deep fried or oven baked foods. Although you can probably buy low carbohydrate breadcrumbs, you can make them yourself by using low carbohydrate bread. All you have to do is toast the reduced carb bread in the oven on a sheet of baking paper. Once it is quite hard and crispy, whizz it in the food processor using a coarse blade. Store in an airtight container.
Carotenoid foods
(includes parsley, rose hip puree and sweet potatoes)
These orange and green foods are rich in alpha-carotene and beta-carotene thought by doctors to play a role in helping stop cancer, particularly cancers of the stomach and lesophagus. Most are low in calories, so should be included in every weight loss regime.
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