Provided by Hazel Bowman (submitted by Irene Hammons)
2-3 cups of cooked pheasant
1 small onion
2-4 ounces of mushrooms, drained
spaghetti
2 cups of broth from the cooked pheasant
1/4 cup of milk
Velveeta cheese
Put all ingredients except spaghetti and cheese in a crock pot. Cook for 6 to 8 hours in a crockpot on low, or cook in the oven at 325 degrees for two hours. Pour over cooked spaghetti, coat with grated cheese, and broil until brown on the top.
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