Pheasant Casserole

• 12 oz. mild pork sausage
• 1/2 lb. mushrooms, sliced
• 8 oz. water chestnuts, chopped
• 1 large onion, finely chopped
• 6 oz. pkg. Uncle Ben's wild rice
• 1/4 c. flour
• 1/4 c. butter
• 1/2 c. milk
• 1 3/4 c. chicken broth
• juice of 1/2 lemon
• 1 tsp. salt
• 1/8 tsp. pepper
• 2 c. boned meat
• 1/2 c. slivered, toasted almonds

1. Saute sausage and drain off grease.
2. Saute mushrooms and onion in sausage grease.
3. When nearly done, add water chestnuts. Squeeze lemon juice over mixture.
4. Cook rice according to package. Make a white sauce of flour, butter, milk, chicken broth, salt and pepper.
5. Lightly toss together the meat, sausage, rice and mushroom mixture.
6. Pour sauce over and toss again.
7. Bake at 350u0b0 for at least 1 hour.
8. Turn off and leave in oven until ready to serve.
9. This improves the flavor.
10. Sprinkle with almonds before serving.

pork sausage, mushrooms, water chestnuts, onion, uncle bens, flour, butter, milk, chicken broth, lemon, salt, pepper, boned meat, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=258876 (may not work)