SQUIRREL CASSEROLE
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Source:
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Terri Bloss
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Prep Time:
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2 hours
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Ingredients |
Utensils |
| 3-4 Squirrels, cooked and
deboned |
Large pot |
| 2 10oz pkgs. frozen broccoli
pieces |
Sauté pan |
| 1 cup chopped onion |
Regular size pot |
| 1 cup chopped celery |
Large Casserole Dish |
| 1/2 cup chopped carrots |
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| 1 stick margarine |
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| 1 8oz jar cheese whiz (or
velveeta) |
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| 1 can cream of mushroom soup |
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1 cup cooked rice |
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Directions
Parboil squirrels until tender and pick meat off the bones
Cook broccoli and drain
Sauté onions, celery and carrots in margarine until tender
Blend cheese and soup into the onion mix
Mix with squirrel, rice and broccoli
Turn into a large casserole and bake for 1 hour at 350 degrees
Serve with Italian bread and apple sauce or a large tossed salad |
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