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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


Put the breasts in a greased 9x13 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.

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