Rice And Noodle Dish
A hearty baked noodle and rice casserole with cheesy, savory flavors, perfect for family dinners and comfort food lovers seeking a filling, delicious meal.
Ingredients
Instructions
- Cook noodles in boiling salted water until tender, then wash and drain.
- Braise chopped onion in oil until soft.
- Boil eggs, then peel and slice.
- In a large bowl, blend cooked noodles, braised onion, sliced eggs, grated Cheddar cheese, chopped olives, tomato juice, and mushroom soup.
- Pour the mixture into an oiled baking pan.
- Sprinkle bread crumbs or crushed potato chips on top.
- Bake at 325°F (163°C) for 1 hour until heated through and golden on top.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the mixture before baking. If you want to reduce calories, substitute the Cheddar cheese with a lower-fat cheese or omit it altogether. You can also replace the olives with capers for a different flavor profile. This dish can be made ahead of time and stored in the fridge before baking.
Serving Suggestions
This Rice And Noodle Dish pairs beautifully with a fresh garden salad or steamed vegetables for a complete meal. Consider serving it alongside crusty bread or a light soup. For a heartier option, try it with grilled chicken or fish. It also makes an excellent side dish for potlucks or family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 325°F (163°C) for about 20 minutes, or until heated through. You can also microwave individual portions, covered, for 2-3 minutes, checking to ensure it's heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Noodle Dish contains roughly 313 calories, with 11g protein, 41g carbohydrates, and 12g fat. It is an excellent source of vitamin C (63% of the Daily Value) and protein (21% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 874mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of noodle?
Yes, you can substitute the uncooked noodles with whole grain or gluten-free pasta. Just adjust the cooking time as needed, since different noodles have varying cooking requirements.
Is there a vegetarian option for this recipe?
Absolutely! This dish can easily be made vegetarian by using vegetable broth instead of chicken broth, and ensuring the mushroom soup is vegetarian. You can also add more vegetables like bell peppers or zucchini for added nutrition.
Can I freeze this dish?
Yes, you can freeze the uncooked dish wrapped tightly in plastic wrap and then aluminum foil for up to 2 months. To bake from frozen, add an extra 15-20 minutes to the cooking time, ensuring it's heated through completely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).