Baked Sardine And Rice Casserole Recipe

About this recipe

This hearty and satisfying pescatarian dinner combines tender rice, flaky tuna, and a creamy white sauce, baked to perfection with a touch of paprika for added flavor.

Ingredients

• 850G Riseria Campanini 3 Cereals Rice, 850G
• 200G All Things Butter Unsalted Butter
• Pack Tray Of 30 Medium Free Range Eggs
• 120G Rockfish Tinned Mount'S Bay Sardines Escabeche, 120G
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 25G Colman'S White Sauce
• - Schwartz Paprika

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Cook 1 cup of rice in a double boiler until tender.
3. 3. Once the rice is cooked, mix in 1 tablespoon of butter and 1/2 teaspoon of salt, stirring lightly to combine.
4. 4. Grease a baking dish and line the bottom and sides with the prepared rice, pressing it gently to form a mold.
5. 5. Spread 1 cup of flaked sardines evenly over the rice layer.
6. 6. In a bowl, whisk 1 egg into 1 cup of thin white sauce until fully combined, then pour this mixture over the sardines and rice.
7. 7. Place the dish in the preheated oven and bake for 30 minutes, or until the top is set and lightly golden.
8. 8. Remove from the oven and sprinkle with 1/4 teaspoon of paprika for a touch of color and flavor.
9. 9. Let the casserole cool slightly before serving. Enjoy your delicious baked sardines and rice casserole!