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Emu Fillet Casserole

4 to 6 tenderized emu fillets
Milk
1 package of shake and bake type seasoning/breading  for chicken
1 onion soup mix
2 cans French cut green beans, undrained
1 (10 oz.) can cream of mushroom soup
1 (4 oz.) can mushrooms pieces

Preheat oven to 400.  Put fillets in milk to cover.  Mix together the seasoning/breading and the onion soup mix in a gallon food bag.  Add fillets one at a time and toss to coat.

Drain green beans and stir liquid into soup.  Add beans and mushrooms.  Pour into sheet cake pan.  Place breaded fillets on top.  Cover with aluminum foil.  Bake covered for 45 minutes to one hour.

Serves 4 to 6.

        Emu's Zine does not diagnose, prescribe or dispense medical advice.  We report and attempt to educate the public about the possible health benefits derived through the use of emu oil based products and consumption of low cholesterol, low fat emu meat.   This site contains personal testimonies and professional observations.   We encourage people to contact their family physicians regarding any health problems they may have for proper diagnosis and treatment.

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