Adapted from the 1990 Rehfwitz (and Friends) Cookbook, originally submitted by Lissa Hurwitz.
- 1 stick butter, melted
- 1/2 pound fine egg noodles
- 2 cups Minute Rice
- 1 (8 ounce) can slice water chestnuts, drained
- 1 Tablespoon soy sauce
- 2 cans (10.5 ounces each) condensed chicken broth
- 2 cans (10.5 ounces each) condensed onion soup
- 1 cup water
Preheat oven to 350 degrees.
In a skillet, brown the noodles in the melted butter.
Combine butter and noodles with remaining ingredients in a large casserole dish.
Bake for about 45 minutes, until liquid is absorbed.
Rehfwitz Recipes 