Cheddar Turkey Bake

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