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Casserole of Pheasant and Broccoli

Ingredients

• 1 10-oz. package frozen broccoli pieces
• 2 cup sliced or cubed cooked pheasant
• 1/4 cup chopped pimento
• 1 can condensed cream of mushroom soul)
• 1 Tbsp. finely chopped onion
• 1/4 cup grated Parmesan cheese
• 1/2 tsp. curry powder
• 2 drops Tabasco sauce paprika

Cooking Instructions

Cook broccoli according to directions on package except limit cooking time to 5 minutes. Drain thoroughly and arrange in the bottom of a shallow casserole. Arrange pheasant slices or cubes over broccoli, scatter the pimento over this. Combine salt and seasonings except the paprika and a little of the cheese.

Pour this sauce over the pheasant mixture. Sprinkle with remaining cheese and with paprika. Bake at 350° F for 20 minutes. Serves 4.

This casserole dish is an excellent way to use left-over cooked pheasant.

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