Easy Pheasant Casserole

Easy Pheasant Casserole

20 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
BROWNDOG
Recipe by  BROWNDOG

“Fairly simple to make and incredibly delicious, this pheasant casserole is a sure pleaser. Cubes of cooked pheasant meat are combined with mixed vegetables, smothered in gravy, and then topped with stuffing.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the seasoning packet from the stuffing mix with the butter and water. Stir in the stuffing crumbs until all the liquid is absorbed.
  3. In a separate 2 quart casserole dish, combine the gravy, pheasant, vegetables and thyme. Stir all together well , then spoon the stuffing mix over the top.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until hot and bubbly.

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Reviews (20)

Rate This Recipe
Dawn Conrad
18

Dawn Conrad

I used 3 pheasant breasts in this recipe and should have only used 2. I used california blend frozen vegetables which included brocoli, califlower and carrots. The recipe was very good - awesome flavor!! I would recommend this to anyone who wanted a new way to cook wild game. Quail would be a good subsitute too. My husband said this was the best pheasant he had ever tasted!!! I will definately make this recipe again.

bal85202
11

bal85202

This was very good and so easy. I used chicken, turned out great. Lots of flavor.

hwaynek
8

hwaynek

I used chicken only because that's what I had on hand. I will be making this again, but with the real thing. Thanks!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 404 cal
  • 20%
  • Fat
  • 18.5 g
  • 28%
  • Carbs
  • 35.1 g
  • 11%
  • Protein
  • 23.7 g
  • 47%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 791 mg
  • 32%

Based on a 2,000 calorie diet

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Quick and Easy Chicken and Stuffing Casserole

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