FISH NOODLE CASSEROLE

In a saucepan with water, let boil on the stovetop, then add ½ tsp sea salt and noodles. Cook noodles to dente ( slightly firm ).

Drain water keeping one cup for sauce, add noodles to a bowl and top noodles with a drizzle of EVOO to keep from sticking together.

In a saucepan or pan on the stovetop on a medium heat, add 2 tbsp of butter or margarine to make your sauce, when butter melts, add flour, a pinch of sea salt, pepper and onion powder to taste.

When mixture looks like a paste, add starch water from noodles stirring to make a thick sauce. Add the grated onion and continue cooking.

Then add the milk and continue mixing, top with one cup of cheese.

Next season fish with sea salt, pepper and onion powder, cut in cubes and cook on stovetop in frying pan with sauce for about 5 minutes.

Then add fish to bowl with noodles.

You will need a casserole dish or a dish of choice. Lightly grease with oil or butter.

In the bowl with your noodles, cooked fish and sauce, add the cup of mixed veggies. Toss together and add to the casserole pan.

In a small bowl add the stale bread crumbs. Top with 1 tbsp butter or margarine, a pinch of sea salt, pepper, onion powder and savoury.

Mix together by hand or spoon until all combined. Top over the fish and noodles in your casserole dish spread out.

Preheat your oven to 350ºf heat and bake the casserole uncovered for about 20 to 30 minutes or until golden brown and sauce is bubbling.

Serve with hot bread buns or bread and tea.

Bonita’s Tips:

Use any type of white fish and having it partly cooked first will speed up baking time.

Grating the onion also makes sure the onion is cooked.

Use a noodle of choice but egg noodles are lovely for this meal.