Pheasant wild rice casserole

Yield: 6 servings

Measure Ingredient
\N \N Ingredients:
1 cup Uncooked wild rice
1 \N Stick margarine or butter
1 small Can sliced mushrooms
1½ cup Milk
1 small Jar pimento, diced (optional)
\N \N Salt and pepper
1 \N Onion, chopped
¼ cup Flour
1½ cup Chicken broth
2 cups Pheasant, cooked, diced
2 tablespoons Parsley flakes
½ cup Slivered almonds

Directions: Prepare wild rice according to package directions. Saute onion in butter until tender. Remove from heat; stir in flour until smooth. Drain mushrooms reserving liquid. Add enough broth to liquid to measure 1½ cups. Gradual stir into flour mixture, add milk, cook stirring constantly until thick. Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper. Place in 2-quart. casserole.

Sprinkle with almonds. Bake at 350 degrees for 25-30 minutes.

Similar recipes