Rice and Noodle Casserole

David Towner

½ lb. butter or margarine

½ lb. uncooked very fine noodles (I use vermicelli broken in pieces)

2 cups uncooked instant rice

21½ oz. canned onion soup

21½ oz. canned chicken broth

1 teas. soy sauce

1 cup water

8-oz canned, sliced water chestnuts, drained

In large skillet, melt butter.  Add noodles.  Cook until lightly brown, stirring frequently.  Add remaining ingredients.  Mix and pour into 3-quart casserole.  Bake for 45 minutes at 350 degrees.