Cheddar Turkey Bake

By JaimeDancer

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 condensed cheddae cheese soup
• 2 cups milk
• 1 tsp salt
• 2 cups finely crushed butte flavored crackers (about 60 crackers)
• 6 Tbsp butter, melted

Preparation

Step 1

In a large saucepannbring the broth, water and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 min. remove from the heat, fluff with a fork.

Divide rice between 2 greased 9 in square baking pans. 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 1 casserole for up to 3 months. Bake the 2nd casserole, uncovered at 350 for 35 min or until golden brown.

TO USE FROZEN CASSEROLE:
Thaw in the refrigerator for 24 hrs. bake uncovered at 350 for 45-50 min or until heated through.