Pheasant casserole #2

Yield: 4 Servings

Measure Ingredient
1 \N Pheasant; cooked and boned
2 \N Onions; chopped
4 cups Pheasant or chicken broth
¼ cup Soy sauce
\N \N Pepper
1 tablespoon Parsley flakes (optional)
2 cups Celery; chopped
2 cups Raw brown rice
1 can Cream of mushroom soup
1 can Mushrooms (optional)

From: Wendy Lockman <wlockman@...> Date: Mon, 12 Feb 1996 16:16:12 -0500 Blend all and bake in casserole at 300-350 degrees for 2 hours.


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