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Cheddar Turkey Bake Recipe

Cheddar Turkey Bake Recipe photo by Taste of Home

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Carol Dilcher's recipe makes two creamy casseroles. Serve one for dinner and freeze the second for a night when you're racing against the clock. "If you prefer, you can use chicken for the turkey and corn instead of peas.—Carol Dilcher, Emmaus, Pennsylvania

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Cheddar Turkey Bake Recipe

Prep: 20 min. Bake: 35 min.

Yield: 8-12 Servings

20 35 55

Ingredients

2 cups water
2 cups chicken broth
4 teaspoons dried minced onion
2 cups uncooked long grain rice
4 cups cubed cooked turkey
2 cups frozen peas, thawed
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
2 cups milk
1 teaspoon salt
2 cups finely crushed butter-flavored crackers (about 60 crackers)
6 tablespoons butter, melted

Directions

In a large saucepan, bring the water, broth and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes or until tender. Remove from the heat; fluff with a fork.
Divide rice between two greased 9-in. square baking pans. Sprinkle each with turkey and peas. In a large bowl, combine the soup, milk and salt; 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° for 35 minutes or until golden brown.
To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350° for 45-50 minutes or until heated through. Yield: 2 casseroles (4-6 servings each).

To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350° for 70 minutes or until heated through.

Leftover: Next Day Turkey Primavera

Nutritional Facts 1 serving (1 cup) equals 387 calories, 15 g fat (6 g saturated fat), 59 mg cholesterol, 810 mg sodium, 43 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Cheddar Turkey Bake in Quick Cooking January/February 2003, p53

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Cheddar Turkey Bake

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Reviewed on Nov. 12, 2012 by MickeyHQ

Tasteless

Reviewed on Aug. 24, 2012 by tanderson1117

Super easy to make and delicious!! I might even cut the recipe in half next time since one 9x9 is enough for my family.

Reviewed on Oct. 03, 2011 by angief3204

Very good. I used chicken as well and added shredded cheese at the end. Family loved it.

Reviewed on Oct. 31, 2009 by kknepper

I substituted 2 cups cubed precooked chicken for the meat it turned out delicious my husband gave it a thumbs up

Reviewed on Oct. 28, 2009 by camberc

I love making this casserole for other families when they're sick or having surgery because they can use it right away or save it for later. Kids love the cheesy flavor, and if they're picky I've even substituted corn for the peas with good success. I also used dry bread crumbs instead of the crackers because I didn't have any, and it turned out fine. Great recipe!