Cheddar Turkey Casserole OAMC

A favorite casserole of my family. Freezes well too.

• Ready In: 55 mins
• Serves: 8
• Yields: 2 casseroles

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 3/4ounce) 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.