This is a familiar noodle and meat casserole that works well with just about any type of white meat or fish. One decent-sized cottontail rabbit is perfect.
1 rabbit, cut in pieces (about 1 pound)
A 10-3/4 oz. can of condensed cream of chicken soup (or cream of mushroom or celery if you're using fish)
3 cups noodles (about 4oz. I like "garden" rotini: plain, vegetable, and sun-dried tomato mixed together - adds a nice bit of color)
1/2 cup soft bread crumbs (or pull a piece of bread apart into small chunks)
1 tablespoon butter or margarine, melted
1 cup chopped celery
1/4 cup chopped onion
1/2 teaspoon dry mustard or 1 tsp spicy brown mustard out of the jar
1/4 teaspoon pepper
1 cup cheddar cheese cubes
1/4 cup chopped roasted red sweet pepper or pimiento
Boil the rabbit until very tender (about 45min - 1 hour). When done, remove the meat from the bones, and cut or tear into small chunks. Cook the noodles according to the directions on the package. Combine everything except the breadcrumbs and butter. Transfer to a 1-1/2 qt. casserole dish. Cover breadcrumbs with the melted butter, then sprinkle them over the top. Bake, uncovered, at 375 deg. F for 20-25 minutes, or until top is golden brown.
Topic: Rabbit casserole (Read 1074 times)
