Reviewed: Jun. 10, 2009

I'm sorry I let this recipe sit in my box so long without making it. This was excellect. My picky middle child went back for fourths!!! I didnt have thin egg noodles so I used wide and really liked the difference in sizes. I also left out the water chestnuts since I'm really not crazy about them. I prepped and added it all an hour before I popped it in the oven so it took less time. I also covered it because my oven burns anything I dont. 100 stars all the way (per my 3 kids). This does actually make about 10 normal servings. Next time I will cut it in half for out family of 5. This went well with baked jerk chicken.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: May 31, 2009

I was hoping this was going to be good, well we didn't like it at all. I think it was salty and my noodles didn't stay crispy. To bad because it sounded good.

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Karen Cox

Cooking Level: Expert

Living In: Lansing, Michigan, USA

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Reviewed: Mar. 15, 2009

I'm glad I came across this recipe. If you like Rice-A-Roni, this is your home made version of that dish. I happen to like it and my favorite part about this dish were the different textures. The rice, the noodles (I used Vermicelli) and the crunchiness of the Water Chestnuts provide that. I did cut down on the butter and used 5 tbs. instead. The area that I feel could be improved upon is the flavor, the dry onion mix gives it a subtle flavor but I think that it could be better by adding diced celery, parsley, and/or other herbs and spices. Be careful with the salt! I used 1 1/2 pkg. of Onion soup mix. I'm interested to play with that part of the recipe next time because it has potential to be great but this is still extraordinary as it was written.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Feb. 17, 2009

This was very good. I liked the textures and the combination, but I found the onion soup to be a little overpowering. I think next time, I will either cut it in half, or completely leave it out and use a strongly flavored chicken or beef stock instead.

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trish7575

Cooking Level: Intermediate

Home Town: Payette, Idaho, USA

Living In: New Waterford, Ohio, USA

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Reviewed: Feb. 8, 2009

This was good and better than the packaged flavored rices but really nothing to rave about. We found it too salty, even though I used low sodium soy sauce. I think maybe 2 packages of soup mix is just too much. It was also quite greasy. I might try this again using only 1 package of soup and 1/4 cup of butter.

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: Dec. 17, 2008

Tried this last night. The family liked it but I'm only giving it 4 stars because I thought that it was a bit too buttery. If I make this again in the future, I will cut down the amount of butter. I used broken spaghetti as another reviewer suggested and used instant brown rice and it worked fine.

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nurse kim

Cooking Level: Expert

Living In: Murrieta, California, USA

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Reviewed: Nov. 2, 2008

I would give this 3.5 stars if I could. It was not terrible, but it just wasn't on the money, could have been better. I have eaten something like this at a brunch before and it was much better. But I did eat it so it wasn't horrible and it def. is an inexpensive recipe that makes a very large quantity.

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belle

Cooking Level: Intermediate

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Reviewed: Sep. 2, 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!

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gigi

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 2, 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!

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Nov. 6, 2007

love it...my kids do too!

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TARAOYLER

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Reviewed: Feb. 17, 2007

This turned out perfect. It was so tasty. I used Beef Broth instead of Vegetable Broth and I added half a can of crushed tomatoes because I had an open can in the fridge. I also only used one package of onion soup mix. Next time I might add more tomatoes.

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ilikefood

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Reviewed: Sep. 21, 2006

I make this alot, I use different broths to change the taste and top it with holadaise sause. It taste really great leftover too...

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Yvonne

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Reviewed: Aug. 16, 2006

My family liked it. I did not have the onion soup, so I just put in some spices and I put in mushrooms. I served it with ribs. It was a nice change from normal rice. I will make it again.

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SOPHIAMARIAN

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Reviewed: Mar. 3, 2006

Not usually fans of Box-a-Roni type side dishes, the family enjoyed this recipe. Scaled down the measurements by half and found the rice was done after 30 minutes. Next time I'll add some frozen peas and/or mushrooms. Tasty!

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Nicolette

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2005

My family loved this side dish. It was really tasty. I used quick brown rice instead of the white rice. I, too, could not find thin egg noodles so I used angel hair pasta that I broke up into short pieces. Almost everyone had two helpings of this dish. One of my daughters does not like onions, so she said she would make it with beef broth and just one package of onion soup mix if she were going to make it. I will definately be making this recipe for company. Thanks Ryan for sharing it.

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INSTYLECOOK

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 27, 2004

my family loved it, especially my 10 yr old son! i made it two nights in a row at friend/family gathering and people from both nights were there and still loved it!

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MOMSBRAT

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Reviewed: Sep. 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.

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Lesha

Cooking Level: Expert

Living In: Windsor, Nova Scotia, Canada

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Reviewed: Jan. 17, 2004

This was great - I left out the soy sauce and used brown rice. My husband loved it. Thanks!

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GoDawgs

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Reviewed: Nov. 12, 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.

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BOOKMARKER

Cooking Level: Intermediate

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Reviewed: Oct. 5, 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.

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