Cheddar Turkey Bake

Cheddar Turkey Bake

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 cooked turkey
  • 2 cans (10 ¾ oz each) condensed cheddar cheese soup
  • 2 cups milk
  • 2 cups finely crushed butter flavor crackers (about 60)
  • 6 tbsp butter, melted

Directions

  1. 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.
  2. Divide rice between two greased 9 inch square baking dishes. Sprinkle each with peas and turkey. In a bowl combine soup, milk and and salt until smooth; pour over turkey. Gently mix the cracker crumbs and melted butter. Sprinkle over the top.
  3. Cover and freeze one casserole for up to 3 months.
  4. Bake the second casserole, uncovered at 350 for 35 minutes or until golden brown.
  5. To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake uncovered at 350 for 40 to 45 minutes or until heated through.