Okay, right off the bat, when you hear casserole, you can bet that it is loaded with calories. And you’re right. When the pheasant is placed in the casserole dish, that is the last moment it will be considered healthy.
This recipe is extremely easy and is a hunters favorite because it’s layered with everything. If you do not have access or just do not enjoy the taste of pheasant, substitute with a more preferable meat.
You can also substitute the swiss cheese for something like mozzarella or you can be like me and just use both. Rarely is the case of too much cheese!
I have a large family so I double the recipe and we always enjoy the leftovers for lunch. Enjoy!
Print Recipe Here:
Mouth Watering Pheasant Casserole
- 4 pheasant breasts
- 4 slices ham
- 4 – 6 slices swiss cheese
- 1 can cream of mushroom soup
- 1/2 can water
- 2 cups stuffing mix
- 1 stick butter, melted
Wash pheasant and remove any leftover feathers or bb’s.
Place the breasts in a greased 9×13 baking dish.
In a bowl, mix together the soup and the water.
Place the ham and cheese on the pheasant breasts.
Pour the soup over the breasts and cover with the stuffing mix.
Pour the melted butter over the top of the stuffing mix.
Bake for 1 hour at 350 degrees.