Pheasant Casserole
Yield
4 servingsPrep
10 minCook
2 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pheasant
cooked and boned |
*
|
| 2 | each |
onions
chopped |
|
| 4 | cups |
pheasant
broth |
|
| ¼ | cup |
soy sauce, tamari
|
|
| 1 | x |
black pepper
|
*
|
| 1 | tablespoon |
parsley flakes
|
|
| 2 | cups |
celery
chopped |
|
| 2 | cups |
brown rice
|
*
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
mushrooms
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pheasant
cooked and boned |
*
|
| 2 | each |
onions
chopped |
|
| 946 | ml |
pheasant
broth |
|
| 59 | ml |
soy sauce, tamari
|
|
| 1 | x |
black pepper
|
*
|
| 15 | ml |
parsley flakes
|
|
| 473 | ml |
celery
chopped |
|
| 473 | ml |
brown rice
|
*
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
mushrooms
|
*
|
Directions
Blend all and bake in casserole at 300 to 350 degrees F. for 2 hours.
