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Spanish Rice Turkey Casserole Recipe

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This recipe for Spanish Rice Turkey Casserole is from La Cocina Española, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 pkg. (6.8 ounces each) Spanish rice and pasta mix
1/4 cup butter, cubed
4 cups water
1 can (14.5-oz diced tomatoes, undrained
1 can (10-oz.) diced tomatoes and green chiles, undrained
3 cups cubed cooked turkey or chicken
1 can (11-oz.) whole kernel corn, drained
1/2 cup sour cream
1 cup (4-oz.) shredded Mexican cheese blend, divided

Directions:
Directions:
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.

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 375º for 20-25 minutes or until heated through.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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