Rice Casserole and a New Idea!

My mother has raved about this recipe for years, but I didn't actually get a chance to try it until my sister made it for me last year.  Shortly after my daughter was born, my sister made us a wonderful meal of lemon chicken and served it with this rice casserole.  The flavors in this casserole define comfort food.  The best thing about it is that it reheats beautifully-- so you can definitely make a big batch of it and then you'll have plenty to enjoy through the week. 

Recently, my friend Christy and I started a 'meal sharing' plan.  We found that we were both rushing each evening to attempt to prepare a meal for our families, and decided that it made much more sense to share the work-- and the rewards! :)  We each prepare a dinner to share two nights a week-- picking the nights that fit best into our families schedule.  She takes Mondays and Wednesdays and I take Tuesdays and Thursdays, then we each do our own weekend meals.  By creating meals to share in this way, we are saving money and are able to enjoy the precious evening time with our kiddos before they fall asleep.  It's also a great way to try some favorites from each of our recipe collections.  This rice was a perfect side dish for my 'share meal' last night.   I was able to prep and cook it the night before and all Christy had to do was reheat it for her family.  Watch our blogs for other great meal share ideas coming up!  We highly recommend trying a meal swap of your own!  Partner up and enjoy your newly found time!      

Rice Casserole
1 1/2 sticks margarine or butter
1/2 pound very thin egg noodles
2 cans condensed onion soup
2 cans condensed chicken broth
1 cup water
2 cups minute rice
1 can water chestnuts, sliced and drained

In a large skillet, brown the raw noodles in butter.  Stir frequently.  Add the remaining ingredients.  Bake in a covered 3 quart casserole for 1 1/4 hours at 350 degrees.