Pheasant casserole #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pheasant; cooked, boned, cubed | |
| 2 | cups | Thinly sliced celery |
| 1 | cup | Toasted bread crumbs |
| ½ | cup | Chopped almonds or water chestnuts |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Accent |
| 2 | teaspoons | Grated onion |
| 1 | cup | Mayonnaise |
| 1 | tablespoon | Lemon juice |
| Parmesan cheese | ||
| Crushed potato chips | ||
Directions
TOPPING
Toss all ingredients except topping. Place in casserole dish. Top with cheese & potato chips. Bake at 450 for 10-15 minutes or until bubbly & heated throughout.
MRS JAMES R. (JAN) GLICK
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .