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Cheddar Turkey Casserole Recipe

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This recipe for Cheddar Turkey Casserole is from Sharleen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 cups Chicken Broth
2 cups Water
4 tsp. Dried Minced Onion
2 cups Long Grain Rice, uncooked

2 cups Frozen Peas, thawed
4 cups Cooked Turkey, cubed

2-10.75oz. cans Cheddar Cheese Soup, undiluted
2 cups Milk
1 tsp. Salt

2 cups Crackers, butter flavored, finely crushed
6 Tbsp. Butter, melted

Preheat oven to 350F. Grease 2- 9x9 backing dishes.
In a large sauce pan, bring the broth, water and onion to a boil. Reduce the heat. Add rice, cover and simmer for 15 minutes. Remove from heat and fluff with a fork.
Divide the rice between the 2 square baking pans.Sprinkle each with peas and turkey. In a bowl combine the soup, milk, and salt until smooth, 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, for 35 minutes or until golden brown.
To use frozen casserole: Thaw in refrigerator for 24 hours. Bake, uncovered, at 350 F for 45-50 minutes or until heated through.




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