Thanksgiving Dinner Recipes | Spanish Rice and Tomato Thanksgiving Casserole Recipe

November 12th, 2009 |

Thanksgiving Dinner Recipes: Spanish Rice and Tomato Thanksgiving Casserole Recipe

What You Need:

4 tbsp. butter
2 (6.8 oz.) pkgs. Spanish rice and vermicelli mix
4 C water
1 (14.5 oz.) can diced tomatoes, untrained
1 (10 oz.) can diced tomatoes with green chilies, untrained
1 (11 oz.) can whole kernel corn, drained well
1/2 C sour cream
1 (4 oz.) pkg. Mexican cheese, shredded and divided

How to Make It:

Place the butter in a large skillet over medium heat.
Heat until the butter is completely melted.
Stir in the rice and vermicelli mix and sauté 4 minutes or until golden brown.
Carefully add the water.
Stir in both cans of tomatoes and the seasoning packets that come with the rice.
Set the heat to medium high and bring the mixture to a steady boil.
Reduce the heat to low, cover the skillet and continue cooking 18 minutes or until the rice is tender.
Place the corn in a mixing bowl.
Add the sour cream and half of the cheese blend.
Mix with a rubber spatula from the bottom up to insure all the ingredients are combined together well.
Stir the rice mixture into the corn mixture.
Spray a 3 qt. casserole dish with a non stick cooking spray.
Set the oven temperature to 375 degrees and allow the oven to preheat.
Spread the mixture into the prepared casserole dish.
Spread the remaining shredded cheese over the top of the casserole.
Bake 20 minutes making sure the casserole is heated through.

This Thanksgiving Casserole Recipe Serves 8

Any leftover can be used to make a great turkey casserole the next day. Just dice up the turkey and stir it into the leftover casserole, cover and heat in a 350 degree oven until hot.

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