Rice & Noodle Casserole

Rice & Noodle Casserole

It’s Christmas time, so I’m full of cooking ideas this week.

I made this casserole tonight to take to my mother-in-law’s for Christmas Eve dinner. I grew up eating this casserole at nearly every holiday (except Pesach, of course). My grandmother made it best. She taught me the key to getting the noodles crispy is to burn some of them. My in-laws never had such greasy salty goodness until I came along. Now it’s one of their favorites too (hey, they have good taste). Enjoy!


  • 1 cup butter
  • 1/2 lb. fine egg noodles, raw
  • 2 C instant white rice, raw
  • 2 cans French onion soup
  • 2 cans chicken broth
  • 2 t soy sauce
  • 1 cup water
  • 1 8 oz. can sliced water chestnuts, drained
  • 1 jar sliced mushrooms, drained


  1. Melt butter in a VERY LARGE (14” or bigger) skillet.
  2. Add uncooked noodles and cook until browned/burnt, stirring frequently.
  3. Add remaining ingredients and mix well.
    Note: If there is not enough room in your pan for all of the ingredients, wait to add the chicken broth and cup of water to the casserole dish after step 4.
  4. Turn (I just use a ginormous ladle) into a 3-qt. casserole (9×13 Pyrex dish). If you didn’t already, add chicken broth and water.
  5. Bake at 350° for 45-50 minutes.
11-29-13 Rice and Noodle Casserole
I wonder, if you have never had this, does the photo make it look good or disgusting? I promise you, it’s sooooo good!

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