Skip to main content New this month
Get the Allrecipes magazine

Cheddar Turkey Casserole

Rated as 3.67 out of 5 Stars

"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,' suggests the Emmaus, Pennsylvania reader."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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-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.
  3. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 degrees F for 35 minutes or until golden brown.
  4. To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350 degrees F for 45-50 minutes or until heated through.

Footnotes

  • To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350 degrees F for 70 minutes or until heated through.

Reviews

Read all reviews 12
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This was really good! My husband and I both enjoyed it very much and agreed that perhaps it needs a bit more cheesy flavor. I think I'll take the advice of another reviewer and grate some ched...

Most helpful critical review

This recipe was very easy to make and I made half the recipe, but I used minute rice and real onion. The end result was kind of flavorless and it needed something to make it pop. Though it was k...

Most helpful
Most positive
Least positive
Newest

This was really good! My husband and I both enjoyed it very much and agreed that perhaps it needs a bit more cheesy flavor. I think I'll take the advice of another reviewer and grate some ched...

This recipe was very easy to make and I made half the recipe, but I used minute rice and real onion. The end result was kind of flavorless and it needed something to make it pop. Though it was k...

I thought this recipe was great, a great way to use up leftover turkey from the holidays. I added grated cheddar cheese to the top, yummy.

I liked this recipe to use up my turkey that I had left over. I added some grated parmesan cheese and some shredded cheddar cheese in the cheese soup and then put shredded cheddar cheese on top ...

This was pretty good. I used brown rice, fresh onion, chicken, fiesta nacho cheese soup, and italian bread crumbs. I skipped the butter and added garlic.

EASY and good. I made it as directed I thought it was a little bland for my taste. Added a little garlic and onion powder. It has the creamy texture of beef stroganoff.My 19 yr old son took the ...

I felt this recipe had too much rice. If I made it again, I would only put in half the rice. Also, I would add a bit of sauted onion to the pea layer to add a bit of flavor.

this was good to use up our really dry turkey leftovers. I replaced 1 cup of water with 1 cup of chicken broth to add a little more salt and flavor. I also used fresh onions instead of dried. ...

I actually liked this recipe as a quick weekday dinner and managed to use the leftover turkey I had in the house as well. I did not have cheddar cheese soup so I subbed cream of chicken and add...