Page 161 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Pheasant, Quail or Pork Chop Casserole

Submitted By Janetta DeSoto Foster
Ingredients:

This recipe can be made with pheasant, quail, or
pork chops.

2 pheasants or 4 quails or 6 boneless center cut
pork chops
flour for browning
1 onion, chopped (or less)
1 can Cream of Mushroom Soup
2 boxes Uncle Bens Long Grain & Wild Rice (Original
Recipe or Fast Cook Recipe)
Approx 3 cups water
salt and pepper to taste

In skillet, slightly brown pork chops, pheasant, or
quail. Put into a large casserole dish with lid. Add
chopped onion to taste, (about ½ to 1 whole). Add 1
can Cream of Mushroom Soup. Add 2 boxes Uncle
Bens Long Grain & Wild Rice Original Recipe or Fast
Cook Recipe. Add approx. 3 cups water (or enough
to just cover all ingredients. Salt and pepper to
taste.

Bake 425°F for about 30 minutes. Let set 5 minutes
before serving. (When you take it out of the oven, it
should not be soupy, but all water should be
absorbed into rice.

This is one of my family's favorite meals. Is a very
good recipe to take to sick friends, and is wonderful
for Christmas or Easter meals, when using
pheasant or quail. I have served this many times for
Christmas dinner. Can be served with salad and salad
and rolls for a complete meal.

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