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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council