Turkey Spinach Rice Bake Recipe
Ingredients
| 1 10-ounce package frozen chopped spinach | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup Minute Rice | ||
| Bacon Slices | 6 | |
| Cooked turkey | 2 Cup (16 tbs), cubed | |
| Condensed cream of mushroom soup | 1 10 3/4 Ounce | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Water chestnuts | 1/4 Cup (16 tbs), sliced | |
| Pimiento | 2 Tablespoon, chopped | |
| Butter/Margarine | 1 Tablespoon | |
| Soft bread crumbs | 1 1/2 Cup (16 tbs) | |
Directions
In 1 1/2-quart casserole combine spinach, onion, and 1/2 cup water.
Micro-cook, covered, till mixture boils, 7 1/2 to 8 minutes; stir to separate spinach.
Stir in rice.
Let stand, covered, 10 minutes, to absorb liquid.
Place bacon between layers of paper toweling in 10 x 6 x 2-inch baking dish.
Micro-cook till crisp, 6 1/2 to 7 minutes, rearranging bacon once.
Crumble bacon; stir into rice mixture with turkey, soup, sour cream, water chestnuts, pimiento, and 1/4 teaspoon salt.
Return to 10x6x2-inch baking dish.
Cook, covered, till hot, about 10 minutes; turn dish twice.
Melt the butter 30 to 40 seconds; mix with crumbs.
Sprinkle atop casserole.
Sprinkle with paprika, if desired.
Cook, 1 minute.
Micro-cook, covered, till mixture boils, 7 1/2 to 8 minutes; stir to separate spinach.
Stir in rice.
Let stand, covered, 10 minutes, to absorb liquid.
Place bacon between layers of paper toweling in 10 x 6 x 2-inch baking dish.
Micro-cook till crisp, 6 1/2 to 7 minutes, rearranging bacon once.
Crumble bacon; stir into rice mixture with turkey, soup, sour cream, water chestnuts, pimiento, and 1/4 teaspoon salt.
Return to 10x6x2-inch baking dish.
Cook, covered, till hot, about 10 minutes; turn dish twice.
Melt the butter 30 to 40 seconds; mix with crumbs.
Sprinkle atop casserole.
Sprinkle with paprika, if desired.
Cook, 1 minute.
Chef
