Pheasant Casserole Recipe

Name: Pheasant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz. mild pork sausage; 1/2 lb. mushrooms, sliced; 8 oz. water chestnuts, chopped; 1 large onion, finely chopped; 6 oz. pkg. Uncle Ben's wild rice; 1/4 c. flour; 1/4 c. butter; 1/2 c. milk; 1 3/4 c. chicken broth; juice of 1/2 lemon; 1 tsp. salt; 1/8 tsp. pepper; 2 c. boned meat; 1/2 c. slivered, toasted almonds

Servings: persons

12 oz. mild pork sausage
1/2 lb. mushrooms, sliced
8 oz. water chestnuts, chopped
1 large onion, finely chopped
6 oz. pkg. Uncle Ben's wild rice
1/4 c. flour
1/4 c. butter
1/2 c. milk
1 3/4 c. chicken broth
juice of 1/2 lemon
1 tsp. salt
1/8 tsp. pepper
2 c. boned meat
1/2 c. slivered, toasted almonds

1
Saute sausage and drain off grease.
2
Saute mushrooms and onion in sausage grease.
3
When nearly done, add water chestnuts. Squeeze lemon juice over mixture.
4
Cook rice according to package. Make a white sauce of flour, butter, milk, chicken broth, salt and pepper.
5
Lightly toss together the meat, sausage, rice and mushroom mixture.
6
Pour sauce over and toss again.
7
Bake at 350u00b0 for at least 1 hour.
8
Turn off and leave in oven until ready to serve.
9
This improves the flavor.
10
Sprinkle with almonds before serving.

909

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 oz. mild pork sausage, 1/2 lb. mushrooms, sliced, 8 oz. water chestnuts, chopped, 1 large onion, finely chopped, and more.

Yes, Pheasant Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pheasant Casserole

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