"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Beth's Lone Pine Pheasant Casserole Recipe

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Beth's Lone Pine Pheasant Casserole image
Mike at the grill

 

This recipe for Beth's Lone Pine Pheasant Casserole, by , is from Klick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Hamman
Added: Tuesday, April 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Breast meat from 2-3 cooked pheasants (boiled or baked)
1 can undiluted cream of mushroom soup
1 can undiluted cream of chicken soup
8 oz. sour cream
1 box (6 serving) Stove Top Stuffing-turkey or chicken- prepared as directed on box

Directions:
Directions:
Remove pheasant meat from bone and cut or pull into bitesize pieces. In a large bowl, mix soups and sour cream. Add pheasant pieces and mix well. Spread mixture in a 9 x 13 baking dish that has been sprayed with Pam. Spread the prepared stuffing mixture over the top. Bake uncovered at 350 for 35 to 40 minutes. This can stand for 15-20 minutes before serving, will stay hot. Unbaked casserole freezes very well.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
This has been a family favorite for several years. I adapted it from a friend's recipe that called for chicken or turkey. I serve it sometimes for lunch after a European hunt and never have to deal with it being left-over.

 

 

 

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