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Cheddar Turkey Bake

 Cheddar Turkey Bake
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
8-12 ServingsPrep: 20 min. Bake: 35 min.

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

2 of 2

Cheddar Turkey Bake (continued)

Directions (continued)

  • 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.
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.