recipes

Sardine Casserole (Gluten-Free)

Ingredients

  • 6 oz. bag wide egg noodles
  • 3 carrots, diced
  • 1 medium onion, diced
  • 1½ Tbsp. olive oil
  • 10 small to medium baby portobello mushrooms, sliced
  • 3 shiitake mushrooms diced
  • 2 cans sardines in oil, drained
  • 2 tsp. salt
  • 1 tsp. pepper
  • 2 cup low-sodium vegetable stock
  • 1 cup frozen peas

Roux
  • 2 Tbsp. margarine
  • 2 Tbsp. flour

Instructions

  1. Make roux by melting the margarine in a skillet. Quickly whisk the flour and melted margarine together and remove from heat.
  2. Cook noodles as instructed on packaging. Strain and rinse with cold water.
  3. Heal oil on medium to high heat.
  4. Sauté onions for 2 or 3 minutes. Then add carrots and sauté another 2 or 3 minutes. Then Add mushrooms, sardines, salt and pepper. Let cook another 2 or 3 minutes.
  5. Add roux to mix and stir.
  6. For first cup of stock, slowly stir in ¼ cup at a time.
  7. For second cup of stock, add ½ cup, stir vigorously and then add remaining stock.
  8. Add peas, salt and pepper (1 tsp. mixture), and noodles. Mix well.
  9. Bake in a greased 9" x 13" or ovenproof casserole dish at 350°F uncovered for 20 minutes.
 

Optional – for decoration, place some of the casserole into a ramekin. Sprinkle 1 Tbsp. panko breadcrumbs over the dish and bake at 350°F for 10 to 12 minutes or till panko is brown.