cheddar-turkey-casserole by yourbrain


									                                                                            Cheddar Turkey Casserole
Ingredients                             Directions
2 cups chicken broth                    In a large saucepan, bring the broth, water and onion to a boil. Reduce heat. Add rice;
2 cups water                            cover and simmer for 15 minutes. Remove from the heat; fluff with a fork.
4 teaspoons dried minced onion
2 cups uncooked long grain rice         Divide rice between two greased 9-in. square baking pans. Sprinkle each with peas and
2 cups frozen peas, thawed              turkey. In a bowl, combine the soup, milk and salt until smooth; pour over turkey. Toss the
4 cups cubed cooked turkey              cracker crumbs and butter; sprinkle over the top.
2 (10.75 ounce) cans condensed
                                        Cover and freeze one casserole for up to 3 months. Bake the second casserole,
cheddar cheese soup, undiluted
                                        uncovered, at 350 degrees F for 35 minutes or until golden brown.
2 cups milk
1 teaspoon salt                         To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350
2 cups finely crushed butter-flavored   degrees F for 45-50 minutes or until heated through.
6 tablespoons butter, melted
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