Pheasant Casserole

Polish Pork Sausage, 12 oz (remove)Mushrooms, fresh, .5 cup, pieces or slices (remove)Waterchestnuts (water chestnuts), 0.5 cup slices (remove)Onions, raw, 1 large (remove)*Uncle Ben’s Long Grain & Wild Rice, 3 cup (remove)*Flour, white, .25 cup (remove)Butter, salted, .25 cup (remove)Milk, nonfat, .5 cup (remove)Chicken Broth, 1.75 cup (8 fl oz) (remove)*Lemon Juice, 1 lemon yields (remove)Salt, 1 tsp (remove)Pepper, black, .5 tbsp (remove)Pheasant, 4 breast, bone and skin removed (remove)


Saute sausage, add onion, mushrooms, and cook. When almost done add water chestnuts. Squeeze lemon juice over mixture.

Cook rice according to directions.  

Make a white sauce with the flour, butter, milk, chicken broth, salt and pepper.

Mix all ingredients and place in 9 x 13 pan. Then place white sauce over mixture.

Bake @ 350 for at least 1 hour
Makes 8 servings