SPANISH RICE TURKEY CASSEROLE

Spanish Rice Turkey Casserole image

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

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

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 shredded Mexican cheese blend, divided

Steps:

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

Nutrition Facts : Calories 348 calories, Fat 16g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 937mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.