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    You are in: Home / Recipes / Rice Noodle Bake Recipe
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    Rice Noodle Bake

    Rice Noodle Bake. Photo by Garlic Gnome

    1/1 Photo of Rice Noodle Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Garlic Gnome's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    • 473.18 ml onions, sliced thinly
    • 170.09 g rice noodles, flat variety works well
    • 283.49 g condensed chicken with rice soup (or similar favorite)
    • 354.88 ml water
    • 226.79 g frozen peas
    • 354.88 ml sweet potatoes (sliced thin, enough to cover casserole)
    • 59.14 ml olive oil (approximate)
    • 44.37 ml butter
    • 59.14 ml grated parmesan cheese

    Directions:

    1. 1
      using a 13x9 or 9x9 deep casserole (with cover) oil bottom,.
    2. 2
      layer onions, then dry noodles.
    3. 3
      pour soup evenly over noodles and add water (should just come to top of noodles.
    4. 4
      layer peas then sweet potato slices.
    5. 5
      dot with butter, remaining olive oil.
    6. 6
      sprinkle parmesan cheese on top.
    7. 7
      cover and bake 350 for 45 minutes for 13x9 and as much as one hour for deeper dish.
    8. 8
      There should be just enough liquid left without it being soupy.

    Ratings & Reviews:

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    Nutritional Facts for Rice Noodle Bake

    Serving Size: 1 (279 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 353.8
     
    Calories from Fat 153
    43%
    Total Fat 17.0 g
    26%
    Saturated Fat 5.8 g
    29%
    Cholesterol 21.2 mg
    7%
    Sodium 457.9 mg
    19%
    Total Carbohydrate 43.3 g
    14%
    Dietary Fiber 4.3 g
    17%
    Sugars 5.6 g
    22%
    Protein 7.0 g
    14%

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