Here is a delicious recipe submitted by one of our readers. Thanks, Grandma!

Cheddar Turkey Bake

2 cups chicken broth
2 cups water
4tsp dried minced onion
2 cups uncooked long grain rice
2 cups frozen peas thawed
4 cups cubed cooked turkey
2 cans condensed cheddar cheese soup undiluted
2 cups milk
1 tsp salt
2 cups finely crushed butter flavoured crackers
6 tbsp butter, melted

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 and fluff with a fork.

Divide rice between two greased 9″ square baking pans. Sprinkle each pan of rice with peas and turkey. In a bowl, combine the soup, milk and salt until smooth. Pour over turkey. Toss the cracker crumbs and butter and sprinkle over the top.

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

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