Huevos Ranchero Casserole Souffle
INGREDIENTS:
Ingredients: Salt and pepper
1 c Uncooked wild rice 1 Onion, chopped
1 Stick margarine or butter 1/4 c Flour
1 sm Can sliced mushrooms 1 1/2 c Chicken broth
1 1/2 c Milk 2 c Pheasant, cooked, diced
1 sm Jar pimento, diced 2 tb Parsley flakes
-(optional) 1/2 c Slivered almonds
Ingredients: Salt and pepper
1 c Uncooked wild rice 1 Onion, chopped
1 Stick margarine or butter 1/4 c Flour
1 sm Can sliced mushrooms 1 1/2 c Chicken broth
1 1/2 c Milk 2 c Pheasant, cooked, diced
1 sm Jar pimento, diced 2 tb Parsley flakes
-(optional) 1/2 c Slivered almonds
Directions: Prepare wild rice according to package directions. Saute onion in butter until tender. Remove from heat; stir in flour until smooth. Drain mushrooms reserving liquid. Add enough broth to liquid to measure 1 1/2 cups. Gradual stir into flour mixture, add milk, cook stirring constantly until thick. Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper. Place in 2-quart. casserole. Sprinkle with almonds. Bake at 350 degrees for 25-30 minutes.