Cheddar Turkey Bake Recipe
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Cheddar Turkey Bake Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:8-12 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 8-12 servings


  • 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

Nutritional Facts

1 cup: 387 calories, 15g fat (6g saturated fat), 59mg cholesterol, 810mg sodium, 43g carbohydrate (5g sugars, 2g fiber), 21g protein.


  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).
To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350° for 70 minutes or until heated through.
Originally published as Cheddar Turkey Bake in Quick Cooking January/February 2003, p53

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JamiePa User ID: 8701369 241919
Reviewed Jan. 17, 2016

"I substitute noodles for rice. Family loves it!"

Joscy User ID: 2694585 45627
Reviewed Jan. 22, 2014

"Plan on making this again, only making half the recipe, since we're empty nesters."

MickeyHQ User ID: 3700602 38511
Reviewed Nov. 12, 2012


tanderson1117 User ID: 6831751 89509
Reviewed Aug. 24, 2012

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

angief3204 User ID: 1209757 205318
Reviewed Oct. 3, 2011

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

kknepper User ID: 3913152 54262
Reviewed Oct. 31, 2009

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

camberc User ID: 1192727 121688
Reviewed Oct. 28, 2009

"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!"

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