Pheasant wild rice casserole

Yield: 6


1 cup Uncooked wild rice

1 Stick margarine or butter

1 small Can sliced mushrooms

1 1/2 cup Milk

1 small Jar pimento, diced


Salt and pepper

1 Onion, chopped

1/4 cup Flour

1 1/2 cup Chicken broth

2 cup Pheasant, cooked, diced

2 tbsp Parsley flakes

1/2 cup Slivered almonds


Directions: prepare wild rice according to package directions.

Saute onion in butter until tender.

Remove from heat; stir in flour until smooth.

Drain mushrooms reserving liquid.

Add enough broth to liquid to measure 1 ½ cups.

Gradual stir into flour mixture, add milk, cook stirring constantly until thick.

Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper.

Place in 2-quart.


Sprinkle with almonds.

Bake at 350 °F for 25-30 minutes.