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    You are in: Home / Recipes / "it's a Keeper!" Fish Stick Casserole Recipe
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    "it's a Keeper!" Fish Stick Casserole

    "it's a Keeper!" Fish Stick Casserole. Photo by True Texas

    1/4 Photos of "it's a Keeper!" Fish Stick Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Wildflour's Note:

    There are several versions of this recipe, this is how I make it. My nephews LOVE it! It tastes like cheesey fish sticks, potatoes and a slight taste of creamy tartar sauce all baked into one! :) **If you don't like tartar sauce, simply omit the sweet pickle relish. But we LOVE it just like this! :)

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (2 lb) bag frozen hash brown potatoes (the cubes, not the shredded)
    • 1 (10 3/4 ounce) can cream of chicken soup, undiluted
    • 1 (10 3/4 ounce) can cheddar cheese soup, undiluted
    • 1 cup mayonnaise (do not sub light)
    • 2 tablespoons sweet pickle relish
    • 1 tablespoon spicy brown mustard
    • 1/2 small onion, chopped fine
    • 8 ounces shredded four-cheese Mexican blend cheese
    • 18 mrs. paul select cuts frozen fish sticks

    Directions:

    1. 1
      In lg.
    2. 2
      bowl, stir together all ingredients except for half of the cheese and the fish sticks.
    3. 3
      Spread into 13x9 baking dish.
    4. 4
      Top with frozen fish sticks in 3 rows of 6 longways.
    5. 5
      Sprinkle evenly with the rest of the cheese, spreading, making sure some of it gets down in between and around fish sticks.
    6. 6
      Bake at 350•, uncovered, for about 35-40 minutes.
    7. 7
      Serve with coleslaw and garlic bread.

    Ratings & Reviews:

    • on March 06, 2011

      55

      2AM, Soho, London. The party is over, and just the right few remain, and all pretension is out the window. I Googled what I had in the fridge, and this recipe topped the list. Now I plan evenings around this gap just so I can make it. It reminds me of recipes I made before moving from the South (Alabama, Georgia) only I would have used Velveeta instead of non-processed cheese. Wildflower, are you originally a Southerner? Got me ready to revisit Geneva and Savannah! Thank you so much for this recipe, and flashback.
      Have made several times, and is a weekend regular in my home.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2011

      45

      This is a winner around my house. We'll all eat it and it's very inexpensive to make! I never use the cream of cheese soup because it has so many calories. I use 98% fat free chicken soup and lite mayo and we like it fine in a monthly rotation. DH doesn't LOVE it but he'll eat it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2011

      35

      Several reason I only rated this with 3 stars..... it was much too rich for my taste. Too much mayonaise taste in it. If I make again I will cut down to 1/2 cup it is moist enough to be able to do that. I also need to cook it on 400 in my oven, was not that hot after 40 minutes.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (20)

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    Nutritional Facts for "it's a Keeper!" Fish Stick Casserole

    Serving Size: 1 (320 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 559.2
     
    Calories from Fat 295
    52%
    Total Fat 32.8 g
    50%
    Saturated Fat 11.4 g
    57%
    Cholesterol 67.0 mg
    22%
    Sodium 1405.5 mg
    58%
    Total Carbohydrate 49.4 g
    16%
    Dietary Fiber 2.9 g
    11%
    Sugars 6.5 g
    26%
    Protein 18.3 g
    36%

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