Serves 8
60 min
Spanish Rice Turkey Casserole
Recipe GLPR659bdb3d3cc4d9
A comforting one-dish casserole combining seasoned Spanish rice and vermicelli with tender turkey, corn, diced tomatoes, and roasted green chilies. The rice mixture is topped with a creamy blend and melted Mexican cheese, then baked until golden and heated through. Perfect for a satisfying family dinner.
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Ingredients
2 packages (6.8 ounces each) Spanish rice and vermicelli mix
1/4 cup butter, cubed
1 can (14.5 ounces) diced tomatoes, undrained
4 cups water
1 can (10 ounces) diced tomatoes with green chilies, undrained
3 cups cubed cooked turkey
1 can (11 ounces) whole kernel corn, drained
1/2 cup sour cream
1 cup shredded Mexican cheese blend, divided
Directions
Melt the cubed butter in a large skillet over medium heat. Add the Spanish rice and vermicelli mix and stir constantly for 3 to 4 minutes until golden brown and fragrant.
Gradually pour in the water while stirring. Add the undrained diced tomatoes, the undrained tomatoes with green chilies, and the seasoning packets from the rice mix. Stir well to combine.
Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover with a lid, and simmer for 15 to 20 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
While the rice cooks, combine the cooked turkey, drained corn, sour cream, and half of the shredded cheese in a large bowl. Mix gently until combined.
Pour the cooked rice mixture into the bowl with the turkey mixture and fold together gently until evenly distributed.
Transfer the entire mixture to a greased 3-quart baking dish. Spread evenly and sprinkle the remaining cheese over the top.
Bake uncovered at 375°F for 20 to 25 minutes until the casserole is heated through and the cheese is melted and lightly golden. Let rest for 5 minutes before serving.
