Pheasant Casserole

Name: Pheasant Casserole
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

14 ingredients

10 steps

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

Directions

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 350° 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.