Egg noodles browned in butter, then stirred with rice and the Asian-esque flavours of soy sauce, water chestnuts and vegetable broth, all baked into this unnusual twist on a noodle casserole.
I have to admit I wasn't sure about this recipe, but I needed a side dish and I had printed this one a while back. I thought the 2 envelopes of onion soup mix might be too much, but boy was I wrong. This was very good. It has a nice blend of flavors and textures. The crispy noodles on top and the water chestnuts add the right amount of crunch. My husband told me he wouldn't mind if I made this once a week!! - 31 Mar 2003 (Review from Allrecipes US | Canada)
Loved this dish! I left out the water chestnuts because none of us care for them, and I used vermicelli, broken into small pieces instead of the thin egg noodles. This recipe is going to be part of my regular rotation for sure. - 21 Sep 2004 (Review from Allrecipes US | Canada)
This rice has a mild but delicious flavor It is a great side dish when you're serving other dominant flavors. The recipe as followed makes a very large amount enough for a big crowd. Enjoy!! - 28 Jan 2001 (Review from Allrecipes US | Canada)