Spanish Rice Turkey Casserole |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Everyone in my family loves this casserole, even my eighty-year-old grandparents who aren't big fans of Mexican food. Mild green chilies, tender cubes of turkey, tomatoes and lots of cheese make a mouthwatering filling.Ann Herren, Pulaski, Tennessee Ingredients:
2 packages (6.8 ounces each) spanish rice and pasta mix |
1/4 cup butter, cubed |
4 cups water |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
3 cups cubed cooked turkey or chicken |
1 can (11 ounces) whole kernel corn, drained |
1/2 cup sour cream |
1 cup (4 ounces) shredded mexican cheese blend, divided |
Directions:
1. In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
2. Meanwhile, in a large bowl, combine the turkey, corn, sour cream and 1/2 cup cheese. Stir in rice mixture.
3. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 8 servings.
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