Cheddar Turkey Casserole OAMC |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 3 |
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A favorite casserole of my family. Freezes well too. Ingredients:
2 cups chicken broth |
2 cups water |
4 teaspoons dried onion flakes |
2 cups uncooked long grain rice |
2 cups frozen corn, thawed |
4 cups cubed cooked turkey |
2 (10 3/4 ounce) cans 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 saucepan, bring the broth, water and onion to a boil.
2. Reduce heat and add rice.
3. Cover and simmer for 15 minutes.
4. Remove from heat and fluff with a fork.
5. Divide rice between two greased 9-in. square baking pans.
6. Sprinkle each with corn and turkey.
7. In a bowl, combine the soup, milk and salt until smooth and pour over turkey.
8. Toss the cracker crumbs and butter and sprinkle over the top.
9. Cover and freeze one casserole for up to 3 months.
10. Bake the second casserole, uncovered, at 350° for 35 minutes or until golden brown.
11. To use frozen casserole: Thaw in the refrigerator for 24 hours.
12. Bake, uncovered, at 350° for 45-50 minutes or until heated through.
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