Moms Best Turkey Or Hamburger Rice Casserole Recipes

Steps:

• In a 2-qt. microwave-safe dish, combine the onion, celery and butter. Cover and microwave on high for 1-1/2 to 3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 3-5 minutes or until milk is steaming (do not boil). Stir in rice. Cover and let stand for 2 minutes., Add the turkey, soup, stuffing cubes, chilies and 1/2 cup cheese. Cover and microwave on high for 3-6 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Cover and let stand for 5 minutes.

Steps:

• Mix together the allspice, cinnamon and pepper, and divide into two equal portions (1 teaspoon each). Set aside.
• Heat 1 tablespoon of the olive oil over medium heat in a heavy 2- or 3-quart saucepan. Add the onion and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the rice and 1 teaspoon of the spice mixture, and stir until the grains begin to crackle. Add 2 cups chicken stock and salt to taste (1/2 to 3/4 teaspoon). Bring to a boil, reduce the heat and simmer 15 minutes until the liquid has been absorbed by the rice. Remove the lid, place a kitchen towel over the pot and then return the lid. Allow to sit undisturbed for 10 minutes.
• Heat the oven to 350 degrees. Oil a 2-quart baking dish. Heat the remaining tablespoon of oil over medium heat in a large, heavy skillet. Add the garlic. In a few seconds, as soon as it begins to smell fragrant, add the remaining spices and the turkey. Stir together for about a minute until the turkey is coated with the mixture. Remove from the heat. Season to taste with salt.
• Spread the rice in the casserole in an even layer. Top with the turkey. Douse with the remaining stock.
• Place the garlic in a mortar and pestle with a pinch of salt, and puree. Stir into the yogurt, along with the lemon juice. Spread over the turkey in an even layer, making sure to completely cover the meat so that it doesn't dry out in the oven. Sprinkle on the nuts. Place in the oven, and bake 15 to 20 minutes, just until warmed through. Do not allow the yogurt to bubble. Serve hot or warm.

Steps:

• Preheat oven to 350 degrees F.
• Boil 3 1/2 cups water.
• In a skillet, brown burger.
• Add butter, sugar, mushrooms, and rice to skillet.
• Put hamburger/rice mixture into a casserole dish or 9x13 dish.
• Top with boiled water.
• Cover and bake 30 minutes.
• Uncover and bake 30 more minutes.

Steps:

• Preheat oven to 350 degrees.
• Cook hamburger and onion together until meat is no longer pink; drain grease.
• Stir the rest of the ingredients into the meat mixture.
• Pour mixture into lasagna casserole dish and bake for 1 1/2 hours or until rice is done.

Steps:

• Defrost turkey, if necessary.
• Pre-heat oven to 325 degrees.
• Open turkey package, (try this in a clean sink) removing turkey giblets and other interior cavity elements along with thermometer. Unless you want to make gravy or cook these elements, throw them away, noting the exact poundage of the bird (cut off the label with this on it if necessary and reserve for time calculations later). Leave the skin on the turkey for roasting.
• Wash (rinse) turkey inside and out, making sure that any stray feathers are removed.
• Place turkey breast-side down in a foil-lined rectangular cake pan (depending upon size of bird, use a 9x13 pan) or foil-lined roasting pan. Also take into consideration that some juices and fat will melt during roasting time and may fill up the pan a bit around the turkey unless put on a roasting rack in the pan. (No one likes to clean up turkey mess, but if you're out of foil, spray pan with cooking spray to have easier cleanup later. I prefer to use a disposable foil pan so that I can discard entire mess after Thanksgiving is over.).
• Place turkey with pan into oven, about in the middle (enough space needed for bird to fit), and not so close to heating element that anything burns.
• Do not change oven temperature. Cook for fifteen minutes per pound. (Example: 20.2 pound bird would be: 20.2x15=303 minutes. 303/60=5.05, so you would need to cook the bird for five hours, and one to three minutes.).
• Take out of oven, and let rest for at least 15-30 minutes. The juices will need to settle back into the bird. If you cut it immediately, you will have a dry bird. Basting is only required when you overcook the meat (aka meat thermometer), or if you want a particular flavor to the turkey (basting with stock, juice of some sort, butter mixture, BBQ sauce, etc.) Turkey, when done well, may be nice with seasonings, but has a great flavor on its own. If you left in the meat thermometer, you should not see it pop out. The bird is still safe to eat and YUMMY!