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 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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 807.81 Kcal (3382 kJ) | ||
| Calories from fat | 311.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.62g | 53% | |
|---|---|---|---|
| Cholesterol | 641.53mg | 214% | |
| Sodium | 1415.49mg | 59% | |
| Potassium | 711.89mg | 15% | |
| Total Carbs | 77.33g | 26% | |
| Sugars | 5.54g | 22% | |
| Dietary Fiber | 6.06g | 24% | |
| Protein | 46.81g | 94% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 6mg | 201% | |
| Iron | 6.5mg | 36% | |
| Calcium | 238.1mg | 24% | |
| Amount Per 100 g | |||
| Calories | 176.61 Kcal (739 kJ) | ||
| Calories from fat | 68.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.57g | 53% | |
|---|---|---|---|
| Cholesterol | 140.25mg | 214% | |
| Sodium | 309.46mg | 59% | |
| Potassium | 155.64mg | 15% | |
| Total Carbs | 16.91g | 26% | |
| Sugars | 1.21g | 22% | |
| Dietary Fiber | 1.33g | 24% | |
| Protein | 10.23g | 94% | |
| Vitamin C | 2.2mg | 17% | |
| Vitamin A | 1.3mg | 201% | |
| Iron | 1.4mg | 36% | |
| Calcium | 52.1mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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