Duck casserole

Yield: 6 Servings

Measure Ingredient
3 cups Boiled diced duck
½ cup Butter
½ cup Chopped onion
¼ cup Flour
1 can (6-oz) mushrooms
1½ cup Cream -or-
1 can (10.75-oz) cream of mushroom soup
1½ cup Duck broth
1 can (8-oz) water chestnuts; sliced thin
1 tablespoon Parsley
1½ teaspoon Salt
¼ teaspoon Pepper
1 pack Wild rice; long grain

Cook rice as directed. Saute onion in butter; stir in flour; add mushrooms and broth, stir. Add all other ingredients; pour into casserole and bake covered, at 350 for 25 minutes. MRS MALLOYD MOORE (EDNA)


From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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