Turkey And Rice Casserole With Yogurt Topping Recipes

CHEESY TURKEY RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Combine cooked rice, turkey, evaporated milk, Monterey Jack cheese, Cheddar cheese, mixed vegetables, onion, chopped green chiles, eggs, cilantro, and butter in a large bowl, stirring until thoroughly mixed. Pour into prepared casserole dish.
• Bake in the preheated oven until casserole is set and top is golden brown, 45 to 50 minutes.

TURKEY RICE CASSEROLE

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.

TURKEY AND RICE CASSEROLE WITH YOGURT TOPPING

Steps:

• Mix together the allspice, cinnamon and pepper, and divide into two equal portions (1 teaspoon each). Set aside.
• Heat 1 tablespoon of the olive oil over medium heat in a heavy 2- or 3-quart saucepan. Add the onion and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the rice and 1 teaspoon of the spice mixture, and stir until the grains begin to crackle. Add 2 cups chicken stock and salt to taste (1/2 to 3/4 teaspoon). Bring to a boil, reduce the heat and simmer 15 minutes until the liquid has been absorbed by the rice. Remove the lid, place a kitchen towel over the pot and then return the lid. Allow to sit undisturbed for 10 minutes.
• Heat the oven to 350 degrees. Oil a 2-quart baking dish. Heat the remaining tablespoon of oil over medium heat in a large, heavy skillet. Add the garlic. In a few seconds, as soon as it begins to smell fragrant, add the remaining spices and the turkey. Stir together for about a minute until the turkey is coated with the mixture. Remove from the heat. Season to taste with salt.
• Spread the rice in the casserole in an even layer. Top with the turkey. Douse with the remaining stock.
• Place the garlic in a mortar and pestle with a pinch of salt, and puree. Stir into the yogurt, along with the lemon juice. Spread over the turkey in an even layer, making sure to completely cover the meat so that it doesn't dry out in the oven. Sprinkle on the nuts. Place in the oven, and bake 15 to 20 minutes, just until warmed through. Do not allow the yogurt to bubble. Serve hot or warm.

TURKEY RICE CASSEROLE (LEFTOVER TURKEY IDEA)

Steps:

• Heat oven to 375°F and adjust oven rack to middle position. Spray an 8x8-inch casserole dish with nonstick cooking spray.

TURKEY AND RICE CASSEROLE

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.

ZIPPY TURKEY AND RICE

Steps:

• Cook rice according to package directions., Meanwhile, in a large nonstick 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 though. Remove from the heat, stir in kidney beans, 1/2 cup cheese and cooked rice. , Transfer to a 13x9-in. baking dish coated with cooking spray. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.