Name: Noodle and Rice Casserole Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: ½ lb spaghetti; ½ lb mushrooms; 5½ cups chicken broth; ½ cup margarine; 2 cups brown rice; ½ cup unsalted butter; 8 oz water chestnuts; 1 tsp soy sauce; ⅛ tsp parsley; 1 tbsp parmesan cheese

Photos of Noodle and Rice Casserole Recipe

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.

Prep: 10 mins

Cook: 45 mins

Total: 55 mins

Serves:

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

Nutrition Disclaimer

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