Party Rice and Noodles

The combination of rice, pasta and mushrooms cooked in chicken broth in this recipe is wonderful alongside ham, chicken, pork, fish and beef. I've served it over and over again since first finding the recipe in a Good Housekeeping magazine years ago. The flavors are mild making it kid-friendly, as long as the kid likes mushrooms. Actually, I have a daughter-in-law that would pick out the mushrooms, too. It is a very easy recipe to prepare and a very nice change from packaged rice side dishes. Here the rice is served with Baked Orange Chicken, recipe posted on 4/17/2014 and Cherry Gelatin Salad, recipe posted on 4/18/2013. Any of these dishes would be a wonderful addition to your Easter meal. Blessings...

Recipe:

1 cup uncooked long grain white rice
4 tablespoons butter
1/2 cup onion, minced
1/4 lb. mushrooms, sliced
1 13-3/4 ounce can chicken broth
1/4 cup water
1/2 teaspoon salt
1 heaping cup egg noodles

1. Preheat oven to 350 degrees
2. In a 10" skillet over medium heat, brown rice, stirring frequently so it doesn't burn.
3. Put rice in a 1-1/2 qt. casserole.
4. In the skillet over low heat melt the butter; add onion and mushrooms and cook until onion is tender, stirring occasionally.
5. Stir in chicken broth, water and salt; heat to boiling.
6. Stir hot broth mixture and the uncooked noodles into rice in the casserole; cover and bake 30-35 minutes until rice and noodles are tender and liquid is absorbed. Stir to combine and serve.

Serves 6