Ingredients
2 cups water2 cups chicken broth4 teaspoons dried minced onion2 cups uncooked long grain rice4 cups cubed cooked turkey2 cups frozen peas, thawed2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted2 cups milk1 teaspoon salt2 cups finely crushed butter-flavored crackers (about 60 crackers)6 tablespoons butter, melted
Preparation
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.
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.
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.
