So, CD loves sardines. I’ve tried them, but they’re not my favorite. However, I’m always willing to try foods I don’t like in hopes that my taste buds will have suddenly changed (Seaweed – someday I will love you!). Anyway, when Chris put in a request for Sophia’s Sardine Casserole, I happily obliged…
I used plain sardines because that’s what we had and cooked the veggies in butter instead of soy sauce. Sophia, CD loved your recipe, and I loved everything about it…except the sardines. At least I tried.
Since the above casserole was such a hit, and I’m obsessed with Ashley’s Broccoli Quinoa Casserole, I decided to combine the two recipes and came up with the following dish…
So good that I’ve made it twice this week for dinner guests, served with this salad…
Makes for great leftovers the next day…
- 1 cup of your favorite grain. I’ve been using this sprouted rice and quinoa blend.
- Chicken broth for cooking grain (I’ve also used 2 cups roasted red pepper and tomato soup + 1 cup water with excellent results)
- 1 can chickpeas, drained and rinsed
- 3 to 4 cups of chopped veggies (I used an onion, 1 red bell pepper, 1/2 cup mushrooms, 2 carrots, and asparagus)
- 2 TBSP butter
- 1 clove crushed garlic
- 2 tomatoes
- 8 oz shredded cheddar
- 1/2 cup grated Parm
- Preheat oven to 425°F
- Cook grain according to directions using soup in place of water. I cook mine with 3 cups of soup in a rice cooker. After cooking, stir in chickpeas.
- Chop veggies and place in casserole dish with butter and garlic. Roast in oven for 30 minutes, stirring once or twice.
- Remove dish from oven and set oven to 475°F.
- Cover veggies with cooked grain + chickpeas and top with sliced tomatoes, cheddar, and Parm. Cook an additional 15 minutes.
P.S. Salad contains 1 chopped avocado, 1 chopped baked sweet potato, a handful of raw almonds, and about 4 to 5 cups of spinach dressed with 1 TBSP olive oil, 1 TBSP apple cider vinegar, and a drizzle or two of honey.