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Beth's Lone Pine Pheasant Casserole Recipe

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This recipe for Beth's Lone Pine Pheasant Casserole is from Klick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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