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Spanish Rice Turkey Casserole Recipe

Spanish Rice Turkey Casserole Recipe

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. YIELD: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

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.

Nutritional Facts

1 serving (1-1/2 cups) equals 348 calories, 16 g fat (9 g saturated fat), 78 mg cholesterol, 937 mg sodium, 26 g carbohydrate, 3 g fiber, 22 g protein.