Mackerel Casserole

Name: Mackerel Casserole
Ingredients: 1 cup long-grain white rice; 1 clove garlic, minced; 1 onion, diced; 1 zucchini, diced; Splash soy sauce; 1/4 cup orange juice, fresh-squeezed; chicken broth as needed; 1 can of mackerel with tomato sauce; 1 handful pitted green olives, chopped; 1 cup sharp cheddar cheese, grated; 0.5 cups Parmesan cheese; 1 hard-boiled egg, peeled

12 ingredients

5 steps

Ingredients

1 cup long-grain white rice
1 clove garlic, minced
1 onion, diced
1 zucchini, diced
Splash soy sauce
1/4 cup orange juice, fresh-squeezed
chicken broth as needed
1 can of mackerel with tomato sauce
1 handful pitted green olives, chopped
1 cup sharp cheddar cheese, grated
0.5 cups Parmesan cheese
1 hard-boiled egg, peeled

Directions

1

Cook garlic, onion, and zucchini in a pan or skillet with a splash of soy sauce and orange juice and the mackerel tomato sauce, until almost cooked through.
2

On a separate small pot, cook the soaked and drained rice in chicken broth. With a fork, flake up the mackerel in the can, and then pour the whole thing into the rice. Add the green olives.
3

Continue cooking, and adding chicken broth, until the rice soaks up all the liquid and is cooked through.
4

Get a baking dish, spray with with PAM. Pile the onion/zucchini mixture on the bottom, then layer the rice/mackerel mixture on top. Sprinkle generously with both cheeses.
5

Bake/broil the dish at about 475 degree Fahrenheit for about 15 minutes or until the cheese is melted and toasted. Serve with boiled egg on top.