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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
minutes
Cook Time
40
minutes
minutes
resting time
5
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
servings
Calories
486
kcal
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:
486
kcal
|
Carbohydrates:
29
g
|
Protein:
14
g
|
Fat:
35
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
14
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
0.1
g
|
Cholesterol:
51
mg
|
Sodium:
1171
mg
|
Potassium:
397
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
489
IU
|
Vitamin C:
16
mg
|
Calcium:
239
mg
|
Iron:
2
mg