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Spanish Rice Turkey Casserole Recipe
Spanish Rice Turkey Casserole Recipe photo by Taste of Home
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Spanish Rice Turkey Casserole Recipe

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5 14 21
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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
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 8 servings

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

Nutritional Facts

348 calories: 1-1/2 cup, 16g fat (9g saturated fat), 78mg cholesterol, 937mg sodium, 26g carbohydrate (5g sugars, 3g fiber), 22g protein .

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.
Originally published as Spanish Rice Turkey Casserole in Taste of Home February/March 2007, p6


Reviews for Spanish Rice Turkey Casserole

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
cathycooking
Reviewed Sep. 24, 2015

"This was tasty and moist. It was a great way to use up leftover turkey. It made a lot. Would probably add more turkey next time or cut the recipe in half and keep 3 cups turkey. We will make it again."

MY REVIEW
habenaroman
Reviewed Jun. 5, 2015

"Very good."

MY REVIEW
grniis2
Reviewed Sep. 15, 2013

"The taste was amazing in this dish. I did substitute cooked ground beef in place of turkey. I live with my brother and he is not a big turkey fan. He loved this, even had seconds.

Thanks for the recipe!"

MY REVIEW
skipperstrucking
Reviewed Apr. 3, 2012

"Great taste and easy to put together. I used boneless chicken breast and thighs instead of turkey because that is what I had on hand. Recipe is a good size to feed crew of hearty eaters."

MY REVIEW
cathywood99
Reviewed Feb. 27, 2012

"This is great. Just now eating it. I used canned chicken instead of Turkey and I used one can of Petite diced tomatoes and a cup of salsa. I also out some cooked onions in it. Other than that it is a great recipe. Family loved it."

MY REVIEW
frazierheidi
Reviewed Dec. 4, 2011

"We've made this recipe over and over, using cooked chicken instead of turkey, and everyone loves it."

MY REVIEW
katehugs
Reviewed Sep. 15, 2011 Edited Nov. 29, 2014

"Every time I share this dish I get asked for the recipe. This is one of my sons favorite dishes. I use fresh sweet corn instead of canned. Yummy."

MY REVIEW
TeachMe125
Reviewed Feb. 23, 2011

"This recipe was yummy! I did change a few things. I kind of cut the recipe in half - there was plenty for four when served with mashed potatoes! I used 1 pkg of rice mix, 1/4 c butter, 2 c water, 1 can Hunt's Fire Roasted diced tomatoes, 1/2 c corn, 1/2 c sour cream and 1 and 1/2 c ched.cheese. I shredded almost 3 c turkey breast from a turkey done in the crockpot. When I mixed the tky, corn, sr. cr., and 1 c cheese, I added some hot sauce, salt and pepper to add some flavor to the tky mix. After mixing everything together, I put it in a smaller crockpot, topped it with the 1/2 c chese and cooked it on high for about an hour or so (it was bubbling). It turned out fantastic. We ate it over mashed potatoes - wonderful. Oh, and I only cooked the rice for 15 mins. so the extra juices could still cook in the tky mixture. Enjoy!"

MY REVIEW
juicyfruit007
Reviewed Feb. 25, 2010

"This was pretty good but not special enough to make again. Especially because the reason I tried it in the first place was only to use up leftover turkey. But the turkey was just plain weird in this recipe -- it would have been much better with chicken. I did use dark meat turkey so that probably didn't help."

MY REVIEW
kamiracle
Reviewed Nov. 4, 2009

"So easy to make, and the entire family loves!"

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