Spanish Rice Turkey Casserole


  • 2 pkgs. Spanish rice and vermicelli mix
  • 1/4 cup butter, cubed
  • 4 cups water
  • 1 can diced tomatoes, undrained
  • 1 can diced tomatoes and green chilies, undrained
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  • 3 cups cubed cooked turkey or chicken
  • 1 can whole kernel corn, drained
  • 1/2 cup sour cream
  • 1 cup shredded Mexican cheese blend, divided


In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes, and contents of the rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Meanwhile, in a large bowl, combine the turkey, corn, sour cream and 1/2 cup cheese. Stir in rice mixture. Transfer to a greased 3 qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 degrees F for 20-25 minutes or until heated through.

By Robin from Washington, IA


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