Turkey Spinach Rice Bake
|Frozen chopped spinach||10 Ounce (1 Package)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Minute rice||1⁄2 Cup (8 tbs)|
|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|
|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.