cheddar turkey casserole

Turkey

A cheesy baked casserole with turkey, pasta, and vegetables. Creamy, rich, and kid-friendly, it’s a complete meal in one dish.

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

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.
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.
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.
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.