Recipe(tried): Rice and Noodle Casserole (using Minute Rice)

RICE AND NOODLE CASSEROLE

1/2 lb butter or margarine
1/2 lb uncooked very fine noodles
2 cans (10 3/4 oz each) Campbell's Condensed French Onion Soup
2 cans (10 3/4 oz each) Campbell's Condensed Chicken Broth
2 cups uncooked instant rice (Minute Rice)
1 cup water
1 (8 oz) canned sliced water chestnuts, drained
1 teaspoon soy sauce

In large kettle, melt butter or margarine. Add noodles; cook until lightly browned, stirring frequently.

Add remaining ingredients; mix well. Pour mixture into a 3-quart casserole.

Bake in preheated 350 degree F oven for 45 minutes.

Makes 8 servings