Pilchard And Spinach Bake

Ingredients

1 x 400g tin Lucky Star Pilchards in Tomato Sauce
1 bunch of spinach, washed, drained
1 x onion, finely chopped
1/2 tub chunky cottage cheese
1/2 cup soft breadcrumbs
Oil for cooking
Salt and Pepper

Cheese Sauce:
2 x tablespoons butter or margarine
2 x tablespoons cake flour
1/2 cup milk
1 1/2 teaspoon mustard powder
1/2 tub chunky cottage cheese
Tomato Sauce from the Pilchards

Method

Heat the oven to 200 degrees celsius
Drain the pilchards over a bowl and separate into fillets, keep the sauce separate
Cook the spinach in a little water in a medium saucepan until limp
Drain very well, squeeze out the excess moisture with your hands
Fry the onion in a little oil in a frying pan until golden
Remove from the heat and mix in the cottage cheese and spinach
Season with salt and pepper
Spread evenly into the casserole dish 
Arrange the pilchard fillets on the spinach mixture

Cheese sauce:
Melt the butter or margarine in a medium saucepan
Remove from the heat and stir in the flour, milk, mustard and the tomato sauce from the can of pilchards
Season with salt and pepper
Bring to the boil and cook, stirring, for about 2 minutes until the sauce is smooth and thick
Remove from the heat and mix in the cottage cheese
Pour the cheese sauce onto the pilchards and sprinkle the breadcrumbs on top
Bake uncovered for about 20 minutes until the topping is golden brown
Serve hot with macaroni

Best enjoyed with

Macaroni

Serves

6-8

The recipe on this page has been supplied by a Lucky Star fan.