"it's a Keeper!" Fish Stick Casserole

Recipe by Wildflour
READY IN: 1hr
SERVES: 8
UNITS: US

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

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