Fish Stick Casserole


• 1 bag frozen hash brown cubes, thawed

• 1 can cream of chicken soup

• 1 can cheddar soup

• 1 cup mayo

• 2 Tbl. sweet pickle relish

• 1 Tbl. lemon juice, fresh or concentrate

• 2 tsp. dried minced onion

• 2 tsp. dried parsley

• 1 tsp. worcestershire sauce

• 1 cup shredded sharp cheddar

• 2 cups Mexican Four-Blend Shredded Cheese

• 18-24 whole fish frozen fish sticks


Preheat oven to 375 degrees. Spray a 13×9 glass baking dish, set aside. In large bowl, stir together well the soups, mayo, relish, lemon juice, dried onion, parsley, worcestershire and sharp cheddar. Fold in potatoes. Dump into prepared baking dish and press in lightly to fill evenly. Sprinkle whole top evenly with shredded mexi-blend cheese. Top with as many fish sticks as you can fit and would like, covering top. Pop into preheated oven and bake until bubbly and fish sticks have lightly browned, about 35-40 minutes. Watch so that they don’t over-brown towards end. Let sit 5 minutes before serving. Serve with garlic bread and cole slaw.

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