Source: Quick Cooking January/February 2003
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.
Yield: 2 casseroles (4-6 servings each).
To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350° for 70 minutes or until heated through
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (549g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 906 | ||
Calories from Fat: 540 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60g | 80 % | |
Saturated Fat 20.9g | 104 % | |
Monounsaturated Fat 22.5g | ||
Polyunsanturated Fat 11.3g | ||
Cholesterol 331.7mg | 102 % | |
Sodium 380.9mg | 13 % | |
Potassium 1003.3mg | 26 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3g | ||
Protein 83.5g | 119 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 906
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