This is a great way to use up some of that leftover Thanksgiving turkey. This recipe makes 2 - 9 inch square casseroles. So you can enjoy one now and freeze the other. If you want to only make one, just divide all ingredients in half. Enjoy!!
2 cups chicken broth
2 cups water
4 tsp dried minced onion
2 cups uncooked long grain rice
2 cups frozen peas
4 cups cubed or shredded cooked turkey
2 cans condensed cheddar cheese soup, undiluted
2 cups milk
1 tsp salt, optional
2 cups finely crushed butter-flavored crackers (Ritz)
6 Tbs 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 rice with a fork.
Divide rice between two 9-inch square baking pans. Sprinkle each with peas and turkey. In a bowl, combine the soup, milk and salt if desired until smooth; pour over turkey. Toss the cracker crumbs and butter; sprinle over the top.
Cover and freeze one casserole for up to 3 months. Bake the other, uncovered, at 350 degrees for 35 minutes or until golden brown.
To Use Frozen Casserole: Thaw in teh refrigerator for 24 hrs. Remove from the fridge and allow to set for 30 minutes before baking. Bake, uncovered, at 350 degrees for 45-50 minutes or until heated through.
Yields 2-casseroles (4-6 servings each).
Recipe from Taste of Home Freezer Pleasers Cookbook
