• 8 oz. lasagna noodles
• 1.5 c. cottage cheese
• 3 c. diced cooked pheasant
• 2 c. grated cheddar cheese
• 1/2Â c. grated parmesan chesse
• 1/2 c. chopped onion
• 1/2Â c. chopped green pepper
• 3 T butter
• 1 – 10.5 oz. can cream of chicken soup
• 1/3 c. milk

Cook noodles, drain, and rinse in cold water. Saute onions & green peppers in butter. Stir in soup and milk.

Place half of noodles in a 9″ x 12″ x 2″ baking dish. Cover with half of the sauce, cottage cheese, pheasant, and grated cheeses. Repeat layers with other half. Bake at 350 for 45 min. to 1 hour.