Another wintry day, another casserole…
This is another "Taste of Home" recipe.
Yield: 2 Casseroles (4-6 servings each)
- 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 ( I used two breasts)
- 2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
- 2 cups milk
- 1 tsp salt
- 2 cups finely crushed butter-flavored crackers (about 60 crackers) (I just used crackers we had in the house, the wheat Sociables. It took about one full sleeve of crackers per casserole.)
- 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 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 (if you vacuum seal your casserole after it is frozen it will last longer). Bake the second casserole, uncovered, at 350F for 35 minutes or until golden brown.
While we enjoyed this recipe I will be making the following changes the next time I make this recipe:
- I will use three cans of soup instead of two, and keep the milk at 2 cups
- I will be bringing some more flavor to the party with some garlic powder and a few shakes of pepper sauce into the soup mixture. We love flavor in this house, bland is a bad word!
- Instead of layering the rice, meat, peas, and soup I will be mixing them in a large bowl and then dividing it between my two pans.
- I will be adding some shredded cheese, most likely cheddar to the mixture.
- Lastly, Phillip thinks it would taste better if made with chicken or pork.