Freezer Cheddar Turkey Bake
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 220.9
- Total Fat: 10.8 g
- Cholesterol: 39.4 mg
- Sodium: 649.0 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 1.0 g
- Protein: 12.5 g
View full nutritional breakdown of Freezer Cheddar Turkey Bake calories by ingredient
Introduction
This recipe makes two creamy casseroles, so you can serve one for dinner and freeze the second for another night. This is great to use after Thanksgiving holiday for the leftover turkey! This recipe makes two creamy casseroles, so you can serve one for dinner and freeze the second for another night. This is great to use after Thanksgiving holiday for the leftover turkey!Number of Servings: 18
Ingredients
-
2 cups chicken broth
2 cups water
4 teaspoons dried minced onion
2 cups uncooked long grain rice
2 cups frozen peas, thawed
4 cups cubed cooked turkey
2 cans (10 3/4 ounces each) condensed cheddar cheese soup, undiluted
2 cups milk
1 teaspoon salt, optional
2 cups finely crushed butter-flavored crackers (about 60 crackers)
6 tablespoons butter, melted
Directions
In a large saucepan, bring the broth, water and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes. Remove from the heat; fluff with a fork.
Divide rice between two greased 9-in. square baking pans. Sprinkle each with peas and turkey. In a bowl, combine the soup, milk and salt if desired until smooth; 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 degrees F. for 35 minutes or until golden brown.
To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F. for 45-50 minutes or until heated through. Yield 2 casseroles (6-9 servings each.
Serving Size: 6-9 servings per casseroles
Number of Servings: 18
Recipe submitted by SparkPeople user AUBREYXN.
Divide rice between two greased 9-in. square baking pans. Sprinkle each with peas and turkey. In a bowl, combine the soup, milk and salt if desired until smooth; 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 degrees F. for 35 minutes or until golden brown.
To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F. for 45-50 minutes or until heated through. Yield 2 casseroles (6-9 servings each.
Serving Size: 6-9 servings per casseroles
Number of Servings: 18
Recipe submitted by SparkPeople user AUBREYXN.