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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I haven't made this yet but it sounds great. It uses 2 cans cheddar cheese soup and rice, mmm. I think I might add shredded carrots or spinach to the rice mixture before cooking. I also think it would be great with chicken. Ingredients:
2 cups chicken broth |
2 cups water |
4 teaspoons dried onion flakes |
2 cups uncooked long grain rice |
2 cups frozen peas, thawed |
4 cups cooked turkey, cubed |
2 (10 3/4 ounce) cans condensed cheddar cheese soup, undiluted |
2 cups milk |
1 teaspoon salt |
2 cups butter flavored crackers, finely crushed (about 60) |
6 tablespoons butter, melted |
Directions:
1. In a large saucepan, bring the broth, water and onion to a boil. Reduce heat.
2. Add rice, cover and simmer for 15 minutes. Remove from the heat and fluff with a fork.
3. Divide the rice between 2 greased 9 inch square baking pans. Sprinkle each with peas and turkey.
4. In a bowl combine the soup, milk and salt until smooth. Pour over the turkey.
5. Combine the cracker crumbs with the butter and sprinkle over the top. Cover and freeze.
6. From frozen: thaw the casserole overnight in the refrigerator. Bake uncovered at 350 degrees for 45-50 minutes or until heated through.
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