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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


  • 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


  • 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

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

Reviews for Spanish Rice Turkey Casserole

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cathycooking User ID: 3735084 233409
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."

habenaroman User ID: 7905288 227465
Reviewed Jun. 5, 2015

"Very good."

grniis2 User ID: 5615142 161510
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!"

skipperstrucking User ID: 4577232 80590
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."

cathywood99 User ID: 4879461 153540
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."

frazierheidi User ID: 3796146 87173
Reviewed Dec. 4, 2011

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

katehugs User ID: 1263799 87170
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."

TeachMe125 User ID: 5839886 153535
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!"

juicyfruit007 User ID: 1404522 157743
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."

kamiracle User ID: 2594840 63018
Reviewed Nov. 4, 2009

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

jennyjordan User ID: 4487239 157157
Reviewed Oct. 8, 2009

"This is the absolute best thing to do with leftover turkey--and so different from the usual after-Thanksgiving fare. We cook turkeys throughout the year because they are so economical and this has become one of our favorite recipies."

Simon-Brown User ID: 4053048 153509
Reviewed Apr. 3, 2009

"This is really good. My husband who normally would not try anything Mexican even liked it. I took it to work for lunch and everyone who tried it loved it. I will definitely make it again. I used chicken in mine."

owlzip User ID: 443128 157742
Reviewed Feb. 21, 2009

" Yes, Rice a Roni is a name brand!

Nella354 User ID: 3184927 68086
Reviewed Jan. 30, 2009

"Can someone please tell me if the Spanish rice & vermicelli mix is purchased as one item? I seem to be having a hard time finding it. Thank you!"

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