MENU
 
 
 
 

  • Casserole Of Pheasant And Broccoli

    0 votes
    Casserole Of Pheasant And Broccoli
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 pkt frzn broccoli pcs - (10 ounce)
    • 2 c. sliced or possibly cubed cooked pheasant
    • 1/4 c. minced pimento
    • 1 can condensed cream of mushroom soup
    • 1 Tbsp. finely-minced onion
    • 1/4 c. grated Parmesan cheese
    • 1/2 tsp curry pwdr
    • 2 dsh Tabasco sauce Paprika to taste

    Directions

    1. Cook broccoli according to directions on package except limit cooking time to 5 min. Drain thoroughly and arrange in the bottom of a shallow casserole. Arrange pheasant slices or possibly cubes over broccoli, scatter the pimento over this.
    2. Combine salt and seasonings except the paprika and a little of the cheese. Pour this sauce over the pheasant mix. Sprinkle with remaining cheese and with paprika. Bake at 350 degrees for 20 min.
    3. This recipe yields 4 servings.
    4. Description: "This casserole dish is an excellent way to use left-over cooked pheasant."

    Similar Recipes

    Leave a review or comment