Cheddar Turkey Casserole OAMC

Recipe by bmcnichol
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • In a saucepan, bring the broth, water and onion to a boil.
  • Reduce heat and add rice.
  • Cover and simmer for 15 minutes.
  • Remove from heat and fluff with a fork.
  • Divide rice between two greased 9-in. square baking pans.
  • Sprinkle each with corn and turkey.
  • In a bowl, combine the soup, milk and salt until smooth and pour over turkey.
  • Toss the cracker crumbs and butter and sprinkle over the top.
  • Cover and freeze one casserole for up to 3 months.
  • Bake the second casserole, uncovered, at 350° for 35 minutes or until golden brown.
  • To use frozen casserole: Thaw in the refrigerator for 24 hours.
  • Bake, uncovered, at 350° for 45-50 minutes or until heated through.
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RECIPE MADE WITH LOVE BY

@bmcnichol
Contributor
“A favorite casserole of my family. Freezes well too.”