Cheesy Turkey Bake

2 cups chicken stock or broth
2 cups water
4 t. minced onion
2 cups uncooked rice
2 cups frozen peas, thawed
4 cups cubed cooked turkey
2 cans cheddar cheese soup
2 cups milk
1 t. salt
2 cups Ritz crackers
5 T. melted butter

In a large suacepan, bring the stock, water, and minced onion to a boil.  Reduce heat. Add rice; cover and simmer for 15 minutes. Remove from heat; fluff with fork.  Divide rice between two greased 9 inch square pans.  Sprinkle with peas and turkey.
In a bowl, combine soup, milk, and salt stirring until smooth; pour over turkey.  Toss cracker crumbs and butter; sprinkle over top. Cover and freeze 1 casserole for up to 3 months. Bake remaining casserole, uncovered at 350 for 35 minutes or until golden brown.
To serve frozen casserole:
Thaw in fridge for 24 hours. Bake, uncovered, at 350 for 65 minutes or until heated through. Or bake frozen for 2 hours.
Courtesy of: Fabulous Freezer Meals