Noodle and Rice Casserole

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This week, our high school swim team celebrated “Senior Night” where all of the Senior students were recognized for their years of hard work and dedication to the team. Parents were asked to contribute a side dish for the occasion. I made a noodle and rice casserole. This dish is actually my mother – in – law’s recipe. When I was first dating my husband, his mother made us this weeknight dish. She placed a layer of chicken breasts under the casserole fixings to make a full meal in a 13X9” pan. It was quite delicious and I have been making it for my family ever since.

Noodle and Rice Casserole

2 sticks of margarine
2 cans of French onion soup
8 oz. pkg. fine noodles, uncooked
2 cups instant rice, brown or white
2 cans chicken broth
2 tsp. soy sauce

Brown noodles and rice in margarine in a large skillet until golden brown. Add remaining ingredients to the skillet; mix well. Pour into a 13X9” baking pan. Bake uncovered at 350 degrees for 50 minutes.

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