Rice Noodle Bake

1. using a 13x9 or 9x9 deep casserole (with cover) oil bottom,.

2. layer onions, then dry noodles.

3. pour soup evenly over noodles and add water (should just come to top of noodles.

4. layer peas then sweet potato slices.

5. dot with butter, remaining olive oil.

6. sprinkle parmesan cheese on top.

7. cover and bake 350 for 45 minutes for 13x9 and as much as one hour for deeper dish.

8. There should be just enough liquid left without it being soupy.

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Nutrient	Quantity
Total fats	120.552 g
Protein	92.6068 g
Carbohydrates	243.6252 g
Energy	2430.3043 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0665 g
Water	1231.8917 g
Aspartic acid	8.2204 g
Calcium, Ca	645.159 mg
Lutein + zeaxanthin	1711.34 g
Fiber, total dietary	22.9827 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	1436.8644 g
Niacin	26.0138 mg
Vitamin A, RAE	789.1531 g
Arginine	6.227 g
Riboflavin	1.1354 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total saturated 20:1	0.6383 g
Glutamic acid	13.8784 g
Sodium, Na	816.4151 mg
Fatty acids, total saturated 16:1 undifferentiated	3.0939 g
Total lipid (fat)	120.552 g
Manganese, Mn	2.8998 mg
Fructose	4.713 g
Proline	3.754 g
Fatty acids, total saturated 16:0	17.4692 g
Fatty acids, total saturated 8:0	0.0112 g
Sucrose	3.5505 g
Choline, total	98.8545 mg
Sugars, total	24.99 g
Serine	3.3543 g
Fatty acids, total saturated 10:0	0.0275 g
Fatty acids, total saturated 18:0	4.5951 g
Fatty acids, total saturated 20:4 undifferentiated	0.2833 g
Vitamin B-6	2.4933 mg
Selenium, Se	72.0019 g
Ash	12.3866 g
Fatty acids, total saturated 18:1 undifferentiated	61.4275 g
Pantothenic acid	6.1951 mg
Phenylalanine	3.4676 g
Copper, Cu	1.6232 mg
Betaine	0.824 mg
Thiamin	1.4829 mg
Retinol	665.1333 g
Methionine	1.9798 g
Iron, Fe	14.5525 mg
Carbohydrate, by difference	243.6252 g
Phosphorus, P	1503.4485 mg
Folate, total	329.0343 g
Tocopherol, gamma	0.4482 mg
Fatty acids, total saturated 4:0	0.0324 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0283 g
Alanine	4.3532 g
Cholesterol	259 mg
Valine	4.4913 g
Fatty acids, total saturated 18:2 undifferentiated	23.1024 g
Glycine	4.8338 g
Carotene, alpha	99.7902 g
Glucose (dextrose)	7.0015 g
Fatty acids, total saturated 14:0	0.5191 g
Zinc, Zn	9.978 mg
Isoleucine	3.8873 g
Fatty acids, total saturated 12:0	0.0915 g
Fatty acids, total polyunsaturated	24.8327 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	6.0512 g
Tocotrienol, alpha	0.128 mg
Vitamin A, IU	4721.0219 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0283 g
Folate, DFE	329.0343 g
Tryptophan	1.0271 g
Vitamin C, total ascorbic acid	211.4493 mg
Phytosterols	167.34 mg
Fatty acids, total saturated 20:0	0.2236 g
Fatty acids, total saturated 6:0	0.0192 g
Starch	34.4025 g
Tyrosine	2.9102 g
Vitamin B-12	3.365 g
Vitamin K (phylloquinone)	95.067 g
Fatty acids, total saturated	23.6572 g
Histidine	2.1431 g
Fatty acids, total monounsaturated	65.4649 g
Threonine	3.2875 g
Folate, food	329.0343 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin E (alpha-tocopherol)	8.9161 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.085 g
Magnesium, Mg	273.6777 mg
Lysine	5.5997 g
Potassium, K	2770.6819 mg
Cystine	1.1814 g
Fluoride, F	3.52 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	3 tablespoons	256.5	11.7855	21.6
Olive oil	0.25 cup	477.36	0	54
Chicken	10 ounces	603.5	0.3683	42.0183
Onion	2 cups	128	29.888	0.32
Potato	1.5 cups	173.25	39.3525	0.2025
Parmesan cheese	0.25 cup	74	8	1
Water	1.5 cups	0	0	0
pea	8 ounces	95.2543	17.1231	0.4536
rice noodle	6 ounces	622.44	137.1078	0.9576