Pheasant casserole #1

Yield: 4 Servings

Measure 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

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, .

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