57 Ratings
  • 5 Rating Star 28
  • 4 Rating Star 19
  • 3 Rating Star 5
  • 2 Rating Star 4
  • 1 Rating Star 1

My grandfather's second wife (hence the recipe name) served this to us when we first met her. We've loved her ever since! A tasty side dish that's perfect with any dinner.

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

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  • Melt butter in a large skillet over medium heat. Brown noodles in the butter.

  • In a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.

  • Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.

Nutrition Facts

402.37 calories; 6.72 g protein; 54.54 g carbohydrates; 3.17 g dietary-fiber; 3.26 g sugars; 17.63 g fat; 10.02 g saturated-fat; 57.59 mg cholesterol; 1151.64 IU vitamin-a-iu; 4.26 mg niacin-equivalents; 0.12 mg vitamin-b6; 1.4 mg vitamin-c; 128.55 mcg folate; 54.27 mg calcium; 3.43 mg iron; 19.34 mg magnesium; 64.21 mg potassium; 1249.48 mg sodium; 0.21 mg thiamin; 158.69 calories-from-fat; 54 percent-of-calories-from-carbs; 39 percent-of-calories-from-fat; 6 percent-of-calories-from-protein; 22 percent-of-calories-from-sat-fat


Reviews (47)

Read All Reviews

Most helpful positive review

Kathy W.
01/25/2004
I have to admit I wasn't sure about this recipe but I needed a side dish and I had printed this one a while back. I thought the 2 envelopes of onion soup mix might be too much but boy was I wrong. This was very good. It has a nice blend of flavors and textures. The crispy noodles on top and the water chestnuts add the right amount of crunch. My husband told me he wouldn't mind if I made this once a week!!
(41)

Most helpful critical review

Anonymous
08/23/2013
The rice (I used brown rice) did not cook through so there was a crunchy gross texture. Did I just not see something in the directions about the rice? I was hoping this would be as I remembered ricearoni...very displeased. If I missed a step please advise I'd like to try it again. I followed it to a t.????confused.
(2)
57 Ratings
  • 5 Rating Star 28
  • 4 Rating Star 19
  • 3 Rating Star 5
  • 2 Rating Star 4
  • 1 Rating Star 1
Kathy W.
01/25/2004
I have to admit I wasn't sure about this recipe but I needed a side dish and I had printed this one a while back. I thought the 2 envelopes of onion soup mix might be too much but boy was I wrong. This was very good. It has a nice blend of flavors and textures. The crispy noodles on top and the water chestnuts add the right amount of crunch. My husband told me he wouldn't mind if I made this once a week!!
(41)
Lesha
09/21/2004
Loved this dish! I left out the water chestnuts because none of us care for them and I used vermicelli broken into small pieces instead of the thin egg noodles. This recipe is going to be part of my regular rotation for sure.
(29)
Gwenn Weiss
09/02/2008
I have made this twice now for dinner guests and they always rave about it. My family loves it as well. They call it my 'homemade Rice-A-Roni' and will not eat the boxed version anymore! This dish is MUCH better! When making it for a dinner party I make it the day before. I under cook it by several minutes let it cool cover it and stick it in the refrigerator. An hour before I am ready to serve it I take it out of the refrigerator and let it get to room temp. Then I pour about 1 cup of extra broth all over the top of the rice to moisten it. Cover with foil and cook at 350 for 20-25 minutes. Check for heat and doneness adding more broth if needed. Comes out perfect every time!
(25)
Anonymous
07/24/2003
This rice has a mild but delicious flavor It is a great side dish when you're serving other dominant flavors. The recipe as followed makes a very large amount enough for a big crowd. Enjoy!!
(25)
cookinme
02/02/2008
This is a great side! I just happened to have everything on hand for this and was looking for an easy side to make. The only thing I changed was using rice vinegar instead of the soy sauce (I was out of soy) We all enjoyed it. Thanks Ryan!
(13)
TTV78
12/28/2010
Really tasty side dish if you don't mind the high-sodium content.:) I halved the butter used jasmine rice instead of instant & added 1 lb fresh mushrooms (sauteed). We loved the results! The rice cooked up perfectly fluffy & flavorful. This was a great addition to the Christmas table. Will be making it again! Thank you for the recipe!:)
(13)
BOOKIE
11/13/2003
I wanted to love this recipe. Afterall fairygodmother rice is a great name. Unfortunately it's onion-flavored rice with crispy noodles. I halved the butter & soup mix; & used instant brown rice. It was okay the first night. The rest was put into soups.
(12)
Anonymous
07/24/2003
A delish dish!!!
(12)
Navy_Mommy
10/06/2003
I was surprised at what a hit this was at our house. I hardly ever use instant rice preferring the real stuff in both taste and texture but there is so much additional flavor going on here that I didn't even notice it was instant. I did add too much soy and that taste was a little over powering. The soup mix was a nice touch and I will make this again for sure. My picky husband even liked it and he hates rice. Thanks Ryan for a great easy recipe that isn't from a box.
(9)