By Annessa Brady
"it's a Keeper!" Fish Stick Casserole
7 steps
Prep:20minCook:40min
There are several versions of this recipe, this is how I make it. My nephews LOVE it! It tastes like cheesey fish sticks, potatoes and a slight taste of creamy tartar sauce all baked into one! :) **If you don't like tartar sauce, simply omit the sweet pickle relish. But we LOVE it just like this! :)
Updated at: Thu, 17 Aug 2023 05:08:37 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
21
High
Nutrition per serving
Calories630 kcal (32%)
Total Fat44 g (63%)
Carbs43.2 g (17%)
Sugars4.4 g (5%)
Protein17.3 g (35%)
Sodium1090.5 mg (55%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 x 2 lbfrozen hash brown potatoes
bag, the cubes, not the shredded
1 x 10.75 ouncecan cream of chicken soup
undiluted
1 x 10.75 ouncecan cheddar cheese soup
undiluted
1 cupmayonnaise
do not sub light
2 tablespoonssweet pickle relish
1 tablespoonspicy brown mustard
0.5onion
small, chopped fine
8 ouncesshredded four-cheese mexican blend cheese
18frozen fish sticks
Instructions
Step 1
In lg.
Step 2
bowl, stir together all ingredients except for half of the cheese and the fish sticks.
Step 3
Spread into 13x9 baking dish.
Step 4
Top with frozen fish sticks in 3 rows of 6 longways.
Step 5
Sprinkle evenly with the rest of the cheese, spreading, making sure some of it gets down in between and around fish sticks.
Step 6
Bake at 350•, uncovered, for about 35-40 minutes.
Step 7
Serve with coleslaw and garlic bread.
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Notes
1 liked
1 disliked
Makes leftovers
Never again
Spicy
