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!
