Pheasent Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Pheasent breasts [cooked],
1 package: , (10 oz) green beans
[frozen- french style],
1/2 cup: Butter [melted],
1 package: Stuffing mix [Pepprigde,
Farm],
1/4 cup: Chicken broth,
1 can: Cream of chicken soup,
1/2 cup: Chocken broth,
1/4 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 350
for 30 min... and serve...
Source: "Bill Saiffs 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
Source from luhu.jp
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 350
for 30 min... and serve...
Source: "Bill Saiffs 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
Source from luhu.jp