Cheddar Turkey Casserole Oamc

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

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 3/4 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

Recipe

• 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.