Pheasant Casserole

Pheasant Casserole

• 3 cups cooked pheasant
• 2 cups celery, chopped
• 2 cups long grain and wild rice mix (cooked without seasonings)
• 3/4 cup mayonnaise
• 1 tablespoon onion, chopped
• 1 teaspoon lemon juice
• 1 can cream of chicken soup
• 1 cup water chestnuts, sliced
• 3 hard boiled eggs, chopped
• 1 stick butter
• 1 cup corn flakes,crushed
• 1/2 cup sliced almonds

Combine all ingredients except butter, corn flakes and almonds in a large casserole dish. Melt butter and combine with crushed corn flakes and almonds. Spread over casserole and bake at 350 degrees 10 to 15 minutes or until heated through.