Spanish Rice Turkey Casserole

I found this Recipe in 'Taste of Home' magazine. It has a really good flavor, is simple to prepare, and makes a lot, so I always freeze some for a future meal. I use low fat sour cream and you can even omit the cheese to make it healthier. (My family won't let me get away with that!)

You'll need about 1 hour total to make this.

Spanish Rice Turkey Casserole

2 packages (6.8 oz. each) Spanish Rice and vermicelli mix

1/4 cup butter

4 cups water

2 cans (14 1/2 oz. each) diced tomatoes, undrained

3 cups cooked and cubed turkey or chicken

1 can (11 oz.) whole kernel corn, drained

1/2 cup sour cream

1 cup shredded Mexican cheese blend, divided (I use cheddar too and it tastes great)

In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and the contents of the rice seasonings 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 of the cheese. Stir in the cooked rice mixture. Transfer to a greased 3 qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 375 for 20-25 minutes or until heated through.

Makes 8 servings.