RICE NOODLE BAKE

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Rice Noodle Bake image

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.

Provided by Garlic Gnome

Categories     Low Protein

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups onions, sliced thinly
6 ounces rice noodles, flat variety works well
10 ounces condensed chicken with rice soup (or similar favorite)
1 1/2 cups water
8 ounces frozen peas
1 1/2 cups sweet potatoes (sliced thin, enough to cover casserole)
1/4 cup olive oil (approximate)
3 tablespoons butter
1/4 cup grated parmesan cheese

Steps:

  • 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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