Cheddar Turkey Bake Recipe
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
- 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
- 1. 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.
- 2. 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.
- 3. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35 minutes or until golden brown.
- 4. 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).
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.
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