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Cheddar Turkey Bake

Source of Recipe

Michelle M.


List of Ingredients

2 cups chicken broth
2 cups water
4 tsp dried minced onion
2 cups uncooked long grain rice
2 cups frozen peas, thawed
4 cups cubed cooked turkey
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
2 cups milk
1 tsp salt
2 cups finely crushed butter flavored crackers (about 60 crackers)
6 TBSP butter or margarine, melted



Recipe

In a large saucepan, bring the broth, water and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes. Remove from the heat; fluff with a fork. Divide rice between two greased 9-inch square baking dishes. Sprinkle each with peas and turkey.

In a bowl, combine the soup, milk and salt until smooth; pour over turkey. Toss the cracker crumbs and butter; sprinkle over the top. Cover and freeze for up to 3 months.

If you want to eat one immediately:
Bake, uncovered at 350 degrees for 35 minutes or until golden brown.


YIELD: 2 casseroles (4-6 servings each)
If you prefer, you can use chicken for the turkey and corn instead of peas.

To use frozen casserole:
Thaw in the refrigerator for 24 hours. Bake, uncovered at 350 degrees for 70 minutes until heated through.