Pheasant-Stuffing Bake

2 cups diced, cooked pheasant

1 (12 ounce) can evaporated milk

3 tablespoons butter or margarine

1 (7 ounce) package herb-seasoned stuffing cubes

1 (10 - 11 ounce) can condensed mushroom soup

2 cups shredded swiss cheese

2 stalks celery, chopped

1 cup cooked broccoli flowerets

1/2 teaspoon dried thyme leaves, crushed

In a one quart saucepan, over high heat, heat three fourths cup milk and butter to scalding. In a large bowl, pour hot mixture over stuffing, toss to mix well. Pat one half stuffing mixture into a buttered 12x8 baking dish. In a medium bowl, stir soup, remaining milk, pheasant and one cup of cheese, along with celery, broccoli and thyme until well mixed. Spoon evenly over stuffing mixture in baking dish. Top with remaining stuffing mixture. Bake at 350 degrees for 30 minutes. Remove from oven and sprinkle remaining cheese on top, return to oven until cheese is melted.

Copyright 1998-2014 Stephen Ricciardelli