"it's a Keeper!" Fish Stick Casserole

Recipe by Wildflour

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! :)

Top Review by RealDanielLee

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.

Ingredients Nutrition

  • 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
  • 12 small onion, chopped fine
  • 8 ounces shredded four-cheese Mexican blend cheese
  • 18 mrs. paul select cuts frozen fish sticks


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

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