Don’t hesitate to make this delicious casserole. I have made it with leftover chicken or turkey meat, and they all turned out great.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
1 hrsIngredients
Directions
Prepare wild rice according to package directions.
Sauté onion in butter until tender.
Remove from heat; stir in flour until smooth.
Drain mushrooms reserving liquid. Add enough broth to liquid to measure 1½ cups.
Gradual stir into flour mixture, add milk, cook stirring constantly until thick.
Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper.
Place in 2-quart. casserole.
Sprinkle with almonds.
Bake at 350℉ (180℃). for 25 to 30 minutes.
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