Casserole recipes: easy pheasant saucepan. Presented by: Kathleen White

1 (6 ounce) packet dry bread stuffing mix4 tbsp butter, of melted1 1/2 cup hot water1 (10.5 ounce) can chicken gravy1 pound cooked pheasant, cubed1 (16 ounce) package frozen mixed vegetables1/4 TSP dried thymePreheat oven to 350 degrees F (175 degrees C). In a large bowl, mix package seasoning of the combination of farce with butter and water. Incorporate the crumbs of farce until all liquid is absorbed. In a separate 2 quart casserole, mix the sauce, pheasant, vegetables and thyme. Stir together well, and then spoon mix of farce on top. Bake in the oven to 350 degrees F (175 degrees C) for 45 minutes, or until this that hot and bubbly. Amount per serving  Calories: 404. Total FAT: 18.5 g. Cholesterol: 79 mg powered by ESHA nutrient database

Servings a recipe: 6

Amount per serving

Calories: 404

Total FAT: 18.5 gcholesterol: 79 mgSodium: 817 mgTotal carbohydrates: g 35.1 dietary fiber: 4 gprotein: 23.7 g see detailed NUTRITION
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