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Ingredientes
- 1 can cream of mushroom soup
- 1 c. lowfat milk
- 5 c. cooked pheasant
- 4 Large eggs, beaten
- 1 c. cream of celery soup
- 2 c. broth
- 4 c. cubed soft bread
- 1/2 teaspoon salt
Direcciones
- Combine soups with lowfat milk and broth and add in remaining ingredients. Pour into buttered 9 x 13 inch pan. Bake at 350 degrees for 1 hour. Sprinkle with crushed potato chips the last 15 min of baking, if you like. Cut into squares and serve warm. Yields 12-16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 12 servings | |
| Calories 453 | |
| Calories from Fat 123 | 27% |
| Total Fat 13.66g | 17% |
| Saturated Fat 3.95g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 1112mg | 46% |
| Potassium 417mg | 12% |
| Total Carbs 48.84g | 13% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.85g | 3% |
| Protein 32.4g | 52% |
