Cheddar Turkey Casserole Recipe

Cheddar Turkey Casserole Recipe

  • 2 cups chicken broth
  • 2 cups water
  • 4 teaspoons dried minced onion
  • 2 cups uncooked long grain rice
  • 2 cups frozen peas, thawed
  • 4 cups cubed cooked turkey
  • 2 (10.75 ounce) cans condensed cheddar cheese soup, undiluted
  • 2 cups milk
  • 1 teaspoon salt
  • 2 cups finely crushed butter-flavored crackers
  • 6 tablespoons butter, melted
  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-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.
  3. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 degrees F for 35 minutes or until golden brown.
  4. To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350 degrees F for 45-50 minutes or until heated through.
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