Spanish Rice Turkey Casserole

 
 
 

Mild green chilies, tender cubes of turkey, tomatoes and lots of cheese make a mouthwatering filling.

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.

Recipe courtesy of Taste of Home magazine. Visit TasteofHome.com for more Thanksgiving recipes.

 
 
Chicago Parent Special Needs Playdate










 
 
 
Copyright 2015 Wednesday Journal Inc. All rights reserved. Chicago web development by liQuidprint