Cheddar Turkey Bake

Name: Cheddar Turkey Bake
Ingredients: 2 cups water; 2 cups chicken broth; 4 teaspoons dried minced onion; 2 cups uncooked long grain rice; 4 cups cubed cooked turkey; 2 cups frozen peas, thawed; 2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted; 2 cups milk; 1 teaspoon salt; 2 cups finely crushed butter-flavored crackers (about 60 crackers); 6 tablespoons butter, melted

11 ingredients

4 steps

Ingredients

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

Directions

1

In a large saucepan, bring the water, broth and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes or until tender. Remove from the heat; fluff with a fork.
2

Divide rice between two greased 9-in. square baking pans. Sprinkle each with turkey and peas. In a large bowl, combine the soup, milk and salt; pour over turkey. Toss the cracker crumbs and butter; sprinkle over the top.
3

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35 minutes or until golden brown.
4

To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350° for 45-50 minutes or until heated through.