Pheasent casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pheasent breasts [cooked] | |
| 1 | pack | (10 oz) green beans |
| [frozen- french style] | ||
| ½ | cup | Butter [melted] |
| 1 | pack | Stuffing mix [Pepprigde |
| Farm] | ||
| ¼ | cup | Chicken broth |
| 1 | can | Cream of chicken soup |
| ½ | cup | Chocken broth |
| ¼ | cup | Sour cream |
Directions
1) Bone the pheasent breasts and tear the meat into large pieces. Cook the green beans according to package directions; then drain... 2) Combine the butter, stuffing mix, and ¬ cup broth in a large bowl mixing well... 3) Spoon « the stuffing mix into a casserole and arrange the pheasent over the top,season with salt and pepper to taste. Cover the meat with a mixture of soup mix, sour cream, and remaining broth, then sprinkle the remaining stuffung mix over the soup mix... 4) Bake at 350ø for 30 min... and serve...
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' and Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. home of KookNet at (315) 786-1120