Cheddar Turkey Bake

Carol Dilcher's recipe makes two creamy casseroles. Serve one for dinner and freeze the second for a night when you're racing against the clock. "If you prefer, you can use chicken for the turkey and corn instead of peas.—Carol Dilcher, Emmaus, Pennsylvania

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large saucepan, bring the water, broth and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes or until tender. Remove from the heat; fluff with a fork.

Step 2

Divide rice between two greased 9-in. square baking pans. Sprinkle each with turkey and peas. In a large bowl, combine the soup, milk and salt; pour over turkey. Toss the cracker crumbs and butter; sprinkle over the top.

Step 3

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35 minutes or until golden brown.

Step 4

Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350° for 45-50 minutes or until heated through.

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