6 ounces mini lasagna noodles (cooked according to package directions and drained)
3 cups cooked pheasant, cut in bite-sized pieces.
1 can cream of mushroom or cream of celery soup
1¼ cups milk
1 can sliced mushrooms
1 cup shredded cheddar cheese
1 teaspoon minced garlic
1 teaspoon chicken bouillon granules
salt and pepper
1 tablespoon olive oil
1 cup celery, diced
1 cup green or mixed green and red peppers, chopped
½ cup chopped onion
1 cup crushed potato chips, or bread crumbs, or cracked wheat
Heat oven to 350°F. In a large mixing bowl, combine noodles, pheasant, soup, milk, cheese, mushrooms, garlic, bouillon, salt and pepper; set aside. Meanwhile, heat olive oil in a skillet and sauté celery, peppers and onion until tender-crisp. Add to the pheasant mixture. Spray a casserole dish with cooking oil and spoon in the mixture. Sprinkle the top with crushed chips, bread crumbs, or cracked wheat. Bake for about ½ hour.