Easy Pheasant Casserole

Easy Pheasant Casserole

20
BROWNDOG 0

"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

1 h 5 m servings 404 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 35.1g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

20
  1. 23 Ratings

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Most helpful positive review

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 - aweso...

Most helpful critical review

So so. I think it's kind of a waste to use nice pheasant meat with such bland, unoriginal packaged food. A good weekday meal, but a little salty. Use with chicken, save your pheasant for some...

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 - aweso...

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

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

So so. I think it's kind of a waste to use nice pheasant meat with such bland, unoriginal packaged food. A good weekday meal, but a little salty. Use with chicken, save your pheasant for some...

This was excellent! Always on the lookout for wild game recipes, and this is a definite keeper! Even the kids liked it, and ate the veggies!

Really not impressed with this recipe. I have made it on two occasions to try and use up some of our pheasant. Really not very good. I am still searching for good phesant recipes that are not ...

This was very good. I kept thinking that I would surely take a bite of bird that would taste gamey but every single bite was delicious. The kid even loved it.

My kids are not big fans of mixed veggies or casseroles, but this recipe sounded so yummy, I just had to try it and the kids LOVED it. I was amazed. Thank you for sharing such a great recipe.

This is a wonderful way to serve pheasant, chicken and yes we have even used it to finish up our thanksgiving turkey. Thank you Kathleen.