Rice Noodle Bake

"One of my cobbled together meals from a nearly bare pantry. Gluten free, easy to put together and very healthy, open to changes, can be made vegetarian, I like to serve with lemon/oregano chicken which gives a nice counterbalance to the creaminess of the bake."
 
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photo by Garlic Gnome photo by Garlic Gnome
photo by Garlic Gnome
photo by Jem S. photo by Jem S.
photo by Jem S. photo by Jem S.
Ready In:
1hr 10mins
Ingredients:
9
Serves:
6
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ingredients

  • 2 cups onions, sliced thinly
  • 6 ounces rice noodles, flat variety works well
  • 10 ounces condensed chicken with rice soup (or similar favorite)
  • 1 12 cups water
  • 8 ounces frozen peas
  • 1 12 cups sweet potatoes (sliced thin, enough to cover casserole)
  • 14 cup olive oil (approximate)
  • 3 tablespoons butter
  • 14 cup grated parmesan cheese
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directions

  • using a 13x9 or 9x9 deep casserole (with cover) oil bottom,.
  • layer onions, then dry noodles.
  • pour soup evenly over noodles and add water (should just come to top of noodles.
  • layer peas then sweet potato slices.
  • dot with butter, remaining olive oil.
  • sprinkle parmesan cheese on top.
  • cover and bake 350 for 45 minutes for 13x9 and as much as one hour for deeper dish.
  • There should be just enough liquid left without it being soupy.

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Reviews

  1. I made it tonight with onions, rice noodles, pumpkin soup, water, chopped zuchini, chopped spinach, carrot circles, lemon pepper and lactose Free cheese - Yum!
     
    • Review photo by Jem S.
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Tweaks

  1. I made it tonight with onions, rice noodles, pumpkin soup, water, chopped zuchini, chopped spinach, carrot circles, lemon pepper and lactose Free cheese - Yum!
     
    • Review photo by Jem S.

RECIPE SUBMITTED BY

<p>Many years of home cooking, some commercial experience.&nbsp; Love trying new things and making wheat free versions of classics.</p>
 
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