Cheddar Turkey Bake

• 2 cups water
• 2 cups chicken broth
• 4 teaspoons dried minced onion
• 2 cups uncooked long grain rice
• 4 cups cubed cooked turkey
• 2 cups frozen peas, thawed
• 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 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.
2. 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.
3. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350u0b0 for 35 minutes or until golden brown.
4. To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350u0b0 for 45-50 minutes or until heated through.

water, chicken broth, onion, long grain rice, turkey, frozen peas, cheddar cheese soup, milk, salt, butter, butter

Taken from www.tasteofhome.com/recipes/cheddar-turkey-bake/ (may not work)