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.