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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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 Ingredients:
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 |
Directions:
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).
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