Try this super simple, 5-ingredient ground turkey and wild rice casserole

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It literally doesn't get any easier than this turkey and wild rice casserole that features ground turkey tossed with wild rice, chicken broth and homey cream of mushroom soup. Baked in the oven, it becomes a rich, delicious casserole the whole family should love, and the fried onion topping adds tons of flavor and texture.
This dish becomes even easier when there's leftover turkey – or chicken! – languishing in the fridge. Just dice it and use it in place of the ground turkey, and the casserole becomes a one-pot wonder that doesn't even need to use the stovetop.
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Cooktop Cove
Turkey and wild rice casserole
6
5 minutes
1 hour
1 hour 5 minutes
1 pound ground turkey
6 ounces wild rice
2-1/2 cups chicken stock, heated
1 10-3/4 ounce can cream of mushroom soup
1/2 cup canned fried onions
Preheat the oven to 350 degrees F.
Heat a nonstick pan over high heat.
Add the turkey and cook until browned on all sides.
Add the wild rice and cook for 1 minute, and then transfer to a 9-by-13 casserole dish.
Pour the chicken stock and soup over the turkey and rice, and mix thoroughly to combine.
Cover with foil and bake 45 minutes, or until rice is tender.
Uncover, sprinkle with the fried onions and bake 10 more minutes.
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