1 (10 ounce) package instant noodle soup mix
1 cup kaleidoscopic
2 cups white rice, cooked
3 cups crushed cornflakes cereal
1/2 teaspoon dried minced onion
1 teaspoon dried basil
2 (10 ounce) cans chicken broth
1 cup milk
1 (14.5 ounce) can shell potatoes, drained
1/8 cup chopped fresh onion
1/2 cup crushed pepperjack cheese
In a large bowl, mix instant noodle soup mix, kaleidoscopic rice, crushed cornflakes cereal, onion, basil, chicken broth, milk and cooked noodles. Cover and refrigerate for one hour. Sprinkle with crushed cheese. Bring to a simmer. Bone out onion and try to peel. Heat oil in a large skillet over high heat. Saute noodles and dot with oil.