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Fishstick casserole in baking dish with serving spoon.
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Fish Stick Casserole Recipe

Easy to make, family friendly casserole. Only pennies per serving! This fun kid-friendly meal will take you right back to childhood. Don't omit the relish and lemon. It gives it a great fresh flavor.
Course Lunch or Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
resting time 5 minutes
Total Time 55 minutes
Servings 8 servings
Calories 486kcal
Author Deb Clark

Equipment

  • Casserole Dish

Ingredients

  • 30 ounces frozen shredded hash browns thawed
  • 21.5 ounces cream of chicken soup 2 cans
  • 1 cup mayonnaise
  • 1 lemon juiced
  • 2 tablespoon sweet pickle relish
  • 1 tablespoon dry ranch dressing
  • 3 cups shredded cheese
  • 18-24 frozen fish sticks as many as you need to cover the top of the casserole dish.

Instructions

  • Preheat oven to 375 degrees. Spray a 13x9 glass baking dish, set aside.
  • In large mixing bowl, stir together well the soups, mayonnaise, relish, lemon juice, dry ranch dressing mix and 1 cup cheese. Fold in potatoes.
  • Spoon into prepared baking dish and spread evenly.
  • Sprinkle the top of the potato mixture with the remaining shredded cheese.
  • Top with as many fish sticks as you can fit, covering top of the casserole dish.
  • Place uncovered in preheated oven and bake until bubbly and fish sticks are lightly browned, about 35-40 minutes.
  • Let sit 5 minutes before serving.

Notes

The relish and lemon give it a great fresh flavor.

Nutrition

Calories: 486kcal | Carbohydrates: 29g | Protein: 14g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 1171mg | Potassium: 397mg | Fiber: 2g | Sugar: 2g | Vitamin A: 489IU | Vitamin C: 16mg | Calcium: 239mg | Iron: 2mg