Cheddar turkey casserole

This recipe is from the Taste of Home Dinner on a Dime cookbook that I got for Christmas.  I've really enjoyed this cookbook because it mostly uses ingredients I have on hand and it has really nice pictures of a lot of the recipes.  I, of course, had to alter the original of this particular recipe, but my husband and I have both really enjoyed it, even though we've had enough for leftovers several times already. 

Another advantage of this recipe is that it makes two 9x9 inch pans, so you can eat one immediately and freeze the other one for later.  Alternately, you could probably make one larger panful if your family is larger or you're having company.  Personally, I'm already looking forward to whenever I decide to cook that other batch. 

Cheddar Turkey Casserole

2 C. chicken broth (I happened to have 4 cups of turkey broth on hand from when I cooked the turkey, so I just used that and skipped the water.)

2 C. water

4 tsp. dried minced onion

2 C. uncooked rice

2 C. frozen peas

3 carrots, peeled and coined with each coin then cut into three or four pieces, sauteed to tender  (Original recipe didn't call for carrots, but I thought it would be prettier with another color.)

4 C. chopped cooked turkey

2 cans (about 10 ounces each) condensed cheddar cheese soup, undiluted. (I didn't have this around so I made my own cream sauce and added real cheese.This let me skip the milk.)

2 C. milk

3/4 C. chopped cooked bacon (This wasn't in the original, but everything is better with bacon, right?)

1 tsp. salt

2 C. finely crushed crackers (I used cornflakes)

6 Tbsp butter, melted

1/2 C. shredded cheddar cheese

In a large saucepan, bring the broth, water and onion to a boil.  Reduce heat.  Add rice, cover and simmer for 15 minutes (this can be done while you are working on the next steps).  Remove from the heat and fluff with a fork. 

Divide the rice between two greased 9 inch square baking pans.  In a bowl combine the soup, milk and salt until smooth.  Stir in the turkey, peas, carrots and bacon.  Pour the mixture over the pans of rice and spread smooth.  Toss the cracker crumbs with the butter and cheese and sprinkle evenly over the top.

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

To cook the frozen casserole

Thaw in the refrigerator for 24 hours, then bake, uncovered for 45-50 minutes, or until heated through.