Sardine casserole
Casseroles
This is a good way to sneak sardines onto the plates of unsuspecting souls. Wait for them to take a bite, ask them if they like it, and when they say yes, you can proclaim, "WELL IT'S FULL OF SARDINES! HA!" <br /> <br />This was inspired by Martha Rose Shulman's recipe for Spinach, Sardine, and Rice Gratin in the New York Times. My version is less health food and more decadent, because if you're already using cheap, healthy, and divisive sardines, you deserve to let go a little in the rest of the recipe. I use parmesan in addition to breadcrumbs, crème fraîche in place of low-fat milk, and bone-in, skin-on sardines. The addition of sweet butternut squash and substituting heartier kale for the spinach really take it to another level.
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