Fish Stick Casserole

Yes, you read that right. When I first saw this recipe I was thinking to myself, this is going to be horrible. However, I was pleasantly surprised at how good this dish actually is. We have made some adjustments for our tastes but here is the original recipe.

  • Ingredients:
    • 2 pound bag of frozen hash brown potato cubes, thawed
    • 10 3/4 oz. can cream of chicken soup
    • 10 3/4 oz. 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
    • 12-24 whole fish frozen fish sticks
  • Directions:
  • Preheat oven to 375 degrees Fahrenheit. Spray a baking dish with non-stick cooking spray, set aside.
  • In a large bowl, mix together well the condensed soups, mayo, relish, lemon juice, dried onion, parsley, Worcestershire sauce, and sharp cheddar. Fold in your thawed potatoes. **Be sure they are thawed or they won’t bake properly**
  • Dump mixture into the baking dish, pat into corners.
  • Sprinkle the top with the shredded Mexican cheese. Top with as many fish sticks as you can fit. **Any extra you have can be baked separately**
  • Place into the oven, bake for 35 – 40 minutes, until lightly browned and bubbly.
  • Let sit for 5 minutes before serving.

Happy Eating my friends!

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