Wild Pheasant Casserole
A creamy, comforting casserole layering tender pheasant, lasagna noodles, and sautéed peppers in a rich mushroom-cheese sauce, topped with a crunchy crust—perfect for chilly fall and winter nights.
Ingredients
- 6 oz mini lasagna noodles, cooked according to package directions and drained
- 3 cups cooked pheasant, cut in bite-sized pieces
- 1 regular size can cream of mushroom or cream of celery soup
- 1 1/4 cups milk
- 1 can sliced mushrooms
- 1 cup shredded cheddar cheese
- 1 tsp minced garlic
- 1 tsp chicken bouillon granules
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 cup celery, diced
- 1 cup green or mixed green and red peppers, chopped
- 1/2 cup chopped onion
- 1 cup crushed potato chips, or bread crumbs, or cracked wheat
Instructions
- Heat oven to 350°F.
- In a large mixing bowl, combine noodles, pheasant, soup, milk, cheese, mushrooms, garlic, bouillon, salt, and pepper; set aside.
- Meanwhile, heat olive oil in a skillet and sauté celery, peppers, and onion until tender-crisp.
- Add the sautéed vegetables to the pheasant mixture.
- Spray a casserole dish with cooking oil and spoon in the mixture.
- Sprinkle the top with crushed chips, bread crumbs, or cracked wheat.
- Bake for about 1/2 hour or until done, making sure noodles and pheasant meat are fully cooked.
Cook’s Notes
Since the pheasant is already cooked, this bakes quickly—just watch for the topping to turn golden and the casserole to bubble at the edges. Dicing the vegetables uniformly helps them cook evenly during the quick sauté.
Ingredient Swaps
No pheasant on hand? Cooked chicken or turkey works well as a substitute. You can also swap the potato chip topping for crushed crackers or panko breadcrumbs for a different crunch.
Serving Suggestions
Serve hot straight from the casserole dish alongside a simple green salad or steamed vegetables for a complete meal. A crusty bread on the side is great for soaking up the creamy sauce.
Storage & Reheating
Store leftovers covered in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or warm the whole dish covered in a 350°F oven until heated through.
Common Questions
Can I use raw pheasant instead of cooked?
This recipe calls for pre-cooked pheasant, so you’ll want to poach, roast, or sauté the meat first and cut it into bite-sized pieces before assembling the casserole.
Can I make this ahead of time?
Yes, you can assemble the casserole up to a day in advance, cover, and refrigerate; just add a few extra minutes to the bake time if going in cold from the fridge.
What can I use instead of potato chips for the topping?
Bread crumbs or cracked wheat both work as listed in the recipe, and crushed crackers are another easy substitute for a crunchy finish.