ZIPPY TURKEY AND RICE
Provided by mabella31
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Cook rice according to package directions. Meanwhile, in a large skillet cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, picante sauce, chili powder and cumin; heat through. Remove from heat, stir in kidney beans, 1/2 cup cheese and cooked rice. Transfer to a 13x9 baking dish. Cover and bake at 350 degrees F for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.
ZIPPY TURKEY TORTILLA BAKE
This hearty casserole from Joy Maynard of St. Ignatius, Montana is so well seasoned your family won't realize it's good for them. It can be prepared ahead of time, then baked right before serving.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a skillet, saute onion and garlic powder in oil until the onion is tender. Add turkey, vinegar, chili powder, oregano, cumin and cayenne; cook and stir over medium heat until turkey is no longer pink. Stir in beans. Remove from the heat. Combine salsa and broth; spread a thin layer in a 2-1/2-qt. baking dish coated with cooking spray. Cut tortillas into 1-in. strips and then into thirds; arrange half over salsa mixture. Top with half of the turkey mixture and half of the remaining salsa mixture. Repeat layers. Sprinkle with cheese. Cover and bake at 350° for 25 minutes or until bubbly. Top servings with sour cream.
Nutrition Facts : Calories 279 calories, Fat 4g fat (0 saturated fat), Cholesterol 37mg cholesterol, Sodium 886mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
TURKEY RICE CASSEROLE
The recipe for this creamy and comforting casserole came from my aunt as a way to use leftover turkey. I love it so much, however, that I don't wait for leftovers to make it. The green chilies provide the memorable flavor. -Tamy Baker, Kearney, Nebraska
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 2-qt. microwave-safe dish, combine the onion, celery and butter. Cover and microwave on high for 1-1/2 to 3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 3-5 minutes or until milk is steaming (do not boil). Stir in rice. Cover and let stand for 2 minutes., Add the turkey, soup, stuffing cubes, chilies and 1/2 cup cheese. Cover and microwave on high for 3-6 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Cover and let stand for 5 minutes.
Nutrition Facts : Calories 294 calories, Fat 13g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 586mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
TURKEY AND RICE CASSEROLE
Make and share this Turkey and Rice Casserole recipe from Food.com.
Provided by hottiecj
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground turkey with chopped onion in a large skillet,stirring to separate.
- When turkey is browned, add all other ingredients except rice and cheese.
- Mix well and bring to a boil, then add rice.
- Reduce heat and simmer, covered, until rice is done, stirring occasionally to prevent burning (about 10 minutes).
- U can either top with cheese and melt in skillet or transfer to a large casserole dish and top with cheese, baking at 400°F until cheese is lightly browned (about 10 minutes).
- Yum!
Nutrition Facts : Calories 306.9, Fat 13.9, SaturatedFat 5.4, Cholesterol 62.7, Sodium 933.9, Carbohydrate 27.4, Fiber 0.8, Sugar 1.7, Protein 17.1
CHEESY RICE CASSEROLE WITH TURKEY
Gullah-Geechie cooking is all about one-dish meals, and this comforting rice casserole is just that. Instead of broccoli, which you'll commonly find in casseroles, I like to use a combination of shredded Brussels sprouts, carrots and red bell pepper for color and flavor.
Provided by Kardea Brown
Categories main-dish
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice.
- Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside.
- Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper.
- Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar.
- Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.
ZIPPY TURKEY AND RICE CASSEROLE
Make and share this Zippy Turkey and Rice Casserole recipe from Food.com.
Provided by nemokitty
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook the rice according to package directions.
- In a large nonstick skillet, cook turkey and onion until no longer pink; drain. Stir in the tomatoes, picante sauce, chili powder and cumin; heat through.
- Remove from heat, stir in beans, 1/2 cup cheese and cooked rice. Transfer to a 13x9 inch baking dish coated with cooking spray.
- Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted.
Nutrition Facts : Calories 298.6, Fat 10.4, SaturatedFat 4.4, Cholesterol 54, Sodium 434.7, Carbohydrate 31.5, Fiber 5.3, Sugar 4, Protein 20.6
TURKEY AND RICE CASSEROLE
This is a tasty, simple and convenient way to use leftover turkey and/or leftover rice, and a great casserole to take to a potluck. Note: Edited on 1/1/08 to reduce milk in ingredient list from 1 3/4 to 1 1/4 cups. I actually just fill a soup can with milk, but the ingredient list requires a measurement, and I took a guess.
Provided by PanNan
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1st 4 ingredients and 1/2 can of fried onons.
- Combine mushroom soup with soy sauce, cajun seasoning and milk. (I use a soup can full of milk).
- Stir til combined.
- Mix into remaining ingredients in casserole dish.
- Top with remaining onions and bake at 350 for 30 minutes or until bubbly.
TURKEY WILD RICE CASSEROLE
This truly is a comforting meal-in-one. Featuring onion, carrot and celery, the wild rice mixture bakes in the same dish as the turkey tenderloins. -Lois Kinneberg of Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, bring the water, wild rice and onion to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Meanwhile, in another saucepan, saute carrot and celery in butter and oil until tender. , Combine the flour, sage, 1/4 teaspoon salt and pepper; stir into carrot mixture until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in rice. Transfer to a 2-qt. baking dish coated with cooking spray. , Place turkey over rice mixture. Combine the parsley, paprika and remaining salt; sprinkle over turkey. Cover and bake at 350° for 60-70 minutes or until a thermometer inserted into turkey reads 170°. Slice turkey; serve with rice.
Nutrition Facts : Calories 313 calories, Fat 5g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 371mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges
ZIPPY AND TANGY TURKEY RICE SOUP
Great soup for using up leftover turkey. This soup has a little cayenne added to give it a kick.
Provided by M Vidito
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 3h5m
Yield 10
Number Of Ingredients 18
Steps:
- Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces.
- Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat.
- Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.
Nutrition Facts : Calories 168.1 calories, Carbohydrate 32.9 g, Cholesterol 6.1 mg, Fat 3 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 1.2 g, Sodium 580.9 mg, Sugar 6.4 g
TURKEY AND RICE CASSEROLE
Enjoy your dinner with this hearty turkey casserole packed with rice and vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 3-quart casserole dish with cooking spray.
- Heavily spray 10-inch skillet with cooking spray; heat over medium heat. Add onion; cook, stirring occasionally, until tender. Add broccoli; cook 3 to 4 minutes or until crisp-tender.
- In large bowl, mix broccoli and onion, turkey, cheese, mayonnaise, soup, rice and water chestnuts until blended. Gently stir in roasted peppers. Spoon mixture into casserole dish. Top with potato chips.
- Bake uncovered 25 to 30 minutes or until bubbly and light golden brown.
Nutrition Facts : Calories 542, Carbohydrate 24 g, Fat 5, Fiber 3 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 750 mg
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