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Fish Stick Supper

Total Time

Prep: 10 min. Bake: 50 min.

Makes

6 servings

Dill adds fresh flavor to this comforting combination of foods you likely keep in your freezer. "When our children were growing up, they loved this meal," remarks Ruth Andrewson of Leavenworth, Washington. "It's a unique way to serve fish sticks."

Ingredients

  • 1 package (12 ounces) frozen shredded hash brown potatoes, thawed
  • 4 large eggs
  • 2 cups whole milk
  • 1 tablespoon dried minced onion
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 1-1/4 teaspoons seasoned salt
  • 1/8 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 1 package (12 ounces) frozen breaded fish sticks (about 18)

Directions

  1. Break apart hash browns with a fork; set aside. In a large bowl, beat eggs and milk. Add minced onion, dill, seasoned salt and pepper. Stir in hash browns and cheese. Transfer to a greased 11x7-in. baking dish; arrange fish sticks over the top.
  2. Bake, uncovered, at 350° for 50 minutes or until top is golden brown and fish flakes with a fork. Let casserole stand for 5 minutes before cutting.

Nutrition Facts

1 serving: 351 calories, 19g fat (8g saturated fat), 186mg cholesterol, 761mg sodium, 28g carbohydrate (6g sugars, 1g fiber), 18g protein.

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