Title: Pheasent Casserole
Categories: Cyberealm, Casseroles, Wild game
Yield: 4 Servings

2 Pheasent breasts [cooked]
1 pk (10 oz) green beans
[frozen- french style]
1/2 c Butter [melted]
1 pk Stuffing mix [Pepprigde
Farm]
1/4 c Chicken broth
1 cn Cream of chicken soup
1/2 c Chocken broth
1/4 c Sour cream

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 350ø for 30 min... and
serve...

Source: "Bill Saiff's 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini