Duck casserole
6 Servings
Ingredients
| Quantity | 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 |
Directions
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)
MARVELL, AR
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, .