Pheasant casserole

Yield: 4 servings

Measure Ingredient
1 Pheasant, cooked and boned
2 Onions, chopped
4 cups Pheasant or chicken broth
¼ cup Soy Sauce
1 tablespoon Parsley flakes (opt.)
2 cups Celery, chopped
2 cups Raw brown rice
1 can Soup, Cream of Mushroom
1 can Mushrooms (opt.)

Blend all and bake in casserole at 300-350 degrees for 2 hours.

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