Wild Rice Country Casserole

    1 cup chopped onion
    1/4 cup butter or margarine
    1 1/4 lb ground turkey
    1/4 tsp black pepper
    4 cups frozen potatoes O'Brien with onions and peppers, thawed
    3 cups cooked wild rice
    2 cups shredded mild Cheddar cheese, divided
    1 can (10 3/4 oz) condensed cream of chicken soup
    1 cup sour cream
    1/3 cup bread crumbs

Preheat oven to 350°F. In large skillet, saute onion in butter; remove from skillet. In same skillet, brown turkey. Sprinkle with pepper. Spread potatoes in greased 13x9-inch baking pan. Combine onion, turkey, wild rice, 1 1/2 cup cheese, soup and sour cream in large bowl. Spread turkey mixture over potatoes. Sprinkle remaining 1/2 cup cheese and bread crumbs on top. Bake 40 minutes.

8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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