Cheddar Turkey Casserole - Carolina Country

Cheddar Turkey Casserole

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Cheddar Turkey Casserole


  • 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
  • 2 cups finely crushed butter-flavored crackers (about 60 crackers)
  • 6 tablespoons butter, melted


  1. 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.

  2. Divide rice between two greased 9-inch 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.

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

  4. To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350 degrees for 45-50 minutes or until heated through.

Recipe courtesy of

Gooseberry Patch

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