Pheasant Noodle Casserole
By Hookemharry


What you need.

Four cups pheasant, boiled, boned and cubed

One 26 oz. can cream of chicken soup

One 4 oz. can sliced mushrooms or morels you might have froze or canned

One small onion diced

Half green bell pepper diced

Three tablespoons flour

One cup milk

One cup shredded medium to sharp cheddar cheese

One 4 oz. jar pimientos- diced

One pound homemade style egg noodles (cook these heavy noodles ahead of time and drain)

 

What you do.

Saute the onions and bell peppers in a lightly oiled fry pan for about five minutes. Now mix the flour and milk well and add to the peppers and onions. Stir the onion and milk mixture until it begins to thicken then add the cheese, the chicken soup and stir until the cheese is melted. Pour this mixture into a large casserole dish. Add the pheasant, mushrooms, pimientos and cooked noodles and carefully mix them all together. Place into a pre heated 350 degree oven for forty-five minutes or until it is bubbly and heated throughout. You may sprinkle the top of the casserole with more cheddar cheese when you remove from oven for a beautiful presentation.






test