Carol Dilcher's recipe makes two creamy casseroles. Serve one for dinner and freeze the second for a night when you're racing against the clock. "If you prefer, you can use chicken for the turkey and corn instead of peas.-Carol Dilcher, Emmaus, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (4-6 servings each).
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 387 calories, Fat 15g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 810mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.
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