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-quart. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 degrees 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.

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