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Cheddar Turkey Casserole Recipe

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This recipe for Cheddar Turkey Casserole, by , 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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