Rice And Noodle Kugel
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chicago | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Rice, white non-instant |
| 1 1/2 | c | Egg noodles-wide, medium or |
| thin are fine | ||
| 3 | c | Boiling water |
| 1 | Stick of margarine** | |
| 1 | Onion soup mix or mushroom | |
| soup mix*** |
INSTRUCTIONS
SOURCE: A friend in Chicago's recipe Yield: 8 servings Put all ingredients except boiling water in an 8" round pan. Pour boiling water over it. Bake 350 degrees, 40 minutes. Do NOT overcook. **-1 stick =8 Tbsp=1/2 cup ***-I use Goodman's Noodle soup mix. It comes in a box w/ two bags of soup mix and each bag has a little under 1+1/2 ounces of mix. Maybe about 2+1/2 ~ 3 TBSP. Posted to JEWISH-FOOD digest by kblindow@juno.com (Kuppel/Rebekkah Lindow) on Apr 2, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 122
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 9.5mg
Sodium: 760.4mg
Potassium: 139.1mg
Carbohydrates: 11.2g
Fiber: <1g
Sugar: <1g
Protein: 3.9g