| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Casserole | 4 | Servings | |
INGREDIENTS
| 1 | Pheasant; cooked, boned, cubed | |
| 2 | c | Thinly sliced celery |
| 1 | c | Toasted bread crumbs |
| 1/2 | c | Chopped almonds or water chestnuts |
| 1/2 | ts | Salt |
| 1 | ts | Accent |
| 2 | ts | Grated onion |
| 1 | c | Mayonnaise |
| 1 | tb | Lemon juice |
| Parmesan cheese | ||
| Crushed potato chips |
INSTRUCTIONS
TOPPING Toss all ingredients except topping. Place in casserole dish. Top with cheese & potato chips. Bake at 450 for 10-15 minutes or until bubbly & heated throughout. MRS JAMES R. (JAN) GLICK From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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