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Turkey Spinach Rice Bake

Microwaverina's picture
  Frozen chopped spinach 10 Ounce (1 Package)
  Chopped onion 1⁄2 Cup (8 tbs)
  Minute rice 1⁄2 Cup (8 tbs)
  Bacon slices 6
  Cubed cooked turkey 2 Cup (32 tbs)
  Condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Sliced water chestnuts 1⁄4 Cup (4 tbs)
  Chopped canned pimiento 2 Tablespoon
  Butter/Margarine 1 Tablespoon
  Soft bread crumbs 1 1⁄2 Cup (24 tbs)

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.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
4 Minutes

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1530 Calories from Fat 525

% Daily Value*

Total Fat 59 g91%

Saturated Fat 27.5 g137.6%

Trans Fat 0 g

Cholesterol 304.6 mg101.5%

Sodium 2380 mg99.2%

Total Carbohydrates 156 g52%

Dietary Fiber 16.1 g64.4%

Sugars 18.8 g

Protein 94 g187.6%

Vitamin A 568.8% Vitamin C 187.3%

Calcium 61.2% Iron 91.8%

*Based on a 2000 Calorie diet

Turkey Spinach Rice Bake Recipe