Pheasant Casserole

Ingredients

• 2 large pheasants
• 1 can mushrooms
• 1 cup diced celery
• green pepper, optional
• 1/2 diced onion
• 1 quart rich cream sauce
• salt and pepper to taste
• Cream sauce: Melt 1/4 lb butter and 1/2 cup flour (or more if needed,) i cup milk, and broth left from pheasant, which has been boiled down to about i pint liquid. Season to taste. Combine pheasant and crfeam sauce, put in large casserole and cover with bread crumbs. Heat in slow oven, 300° about i hour. Serves 8 to 10 people. Good with wild rice or plain boiled rice.