Wild Pheasant Casserole
This savory wild pheasant casserole recipe combines lasagna noodles, fresh green and red bell peppers with cream soup mix, and pheasant to make the ultimate wild game casserole dish that is warming and filling on chilly fall and cold 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 Cream of Mushroom or Cream of Celery Soup reg. size can
- 1 ¼ cups Milk
- 1 Sliced Mushrooms canned
- 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
- ½ 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 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 ½ hour or until done. Noddles, pheasant meat should be fully cooked.