You can make this dish for every holiday – it’s a family favorite! Loads of rice and noodles make up this casserole dish with an Asian twist.
How To Make Noodle and Rice Casserole
Loads of rice and fine noodles put together to create a casserole dish with a bit of an Asian taste.
Ingredients
- ½ lb spaghetti, torn into 3-inches long and uncooked
- ½ lb mushrooms , fresh, sliced, and sauteed
- 5½ cups chicken broth, can be beef or vegetable broth
- ½ cup margarine
- 2 cups brown rice, uncooked
- ½ cup unsalted butter
- 8 oz water chestnuts, drained and sliced
- 1 tsp soy sauce
For Serving:
- ⅛ tsp parsley, chopped
- 1 tbsp parmesan cheese
Instructions
-
Preheat your oven to 350 degrees F.
-
Melt your butter in a deep skillet over medium heat. Add both your spaghetti and rice. Saute until both the spaghetti and rice are evenly coated, and both are just starting to caramelize.
-
Remove the heat, then add the remaining ingredients and mix to combine.
-
Transfer the entire contents of your deep skillet into a baking casserole of your choice and bake for roughly 45 minutes or until both the rice and spaghetti are cooked through.
-
Serve immediately. Garnish with parmesan and parsley.
Recipe Notes
Note: If re-warming this dish, mix in a small amount of water so casserole does not dry out.
Nutrition
- Sugar: 3g
- :
- Calcium: 65mg
- Calories: 683kcal
- Carbohydrates: 84g
- Cholesterol: 41mg
- Fat: 34g
- Fiber: 5g
- Iron: 3mg
- Monounsaturated Fat: 12g
- Polyunsaturated Fat: 5g
- Potassium: 607mg
- Protein: 13g
- Saturated Fat: 14g
- Sodium: 1048mg
- Trans Fat: 1g
- Vitamin A: 1160IU
- Vitamin C: 16mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
