Kid's Fish Stick Casserole
photo by DbKnadler
- Ready In:
- 1hr 10mins
- 12 ounces shredded frozen hash brown potatoes, thawed
- 4 eggs
- 2 cups skim milk
- 1 tablespoon dried minced onion flakes or 1 tablespoon fresh minced onion
- 1 tablespoon fresh dill, chopped
- 1 1⁄4 teaspoons seasoning salt, to taste
- 1⁄8 teaspoon pepper, to taste
- 4 ounces cheddar cheese, shredded, to taste
- 15 -18 frozen fish sticks, do not thaw
- Break apart hash browns with a fork and set aside.
- Beat eggs and milk together in a large bowl.
- Add onion,dill, seasoned salt and pepper to taste.
- Mix in hash browns and cheese.
- Pour egg mixture into a greased 9x13-inch casserole.
- Set the fish sticks on top of the egg mixture- fitting them in neat rows.
- Bake in a preheated oven at 350 F for about 50-60 minutes or until top is golden and fish flakes when poked with a fork.
- Before serving, let rest a few minutes or it will be too hot& gloppy.
Questions & Replies
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i have to admit, i made a special run to the grocery JUST to make this. i'm glad i did. whilst in the hub-bub of prepping it, i got recipes confused and added some chopped bread and butter pickle (as a replacement for sweet relish). not a bad addition, but i'm not sure if i'd use it again. this reheated really well. i think next time, i'll add more cheese .. but then, i just eyeballed it. i didn't measure. thanks for tasty first, seconds and thirds !
I thought this was pretty good. My first bite I thought was a bit on the bland side, but then I added tartar sauce (because how can you eat fishsticks without it) and it was delicious. I did not have any frozen hashbrowns so I shredded 3 medium potatoes, and I used extra sharp cheddar since that is what we had. I used the Gortons Fish Tenders, they are about 2x the size of a regular fish stick, and I used the whole box (which was 16-20 of them). The only change I might make in the future is to use more fish, enough to cover the entire top with nothing of the base showing through. Thanks for a keeper. :)EDIT: Made this again for dinner tonight, this time I used the diced hashbrowns instead of shredded and the textture was much better (not so mushy) Also I added 3/4 cup of dill relish to the mix prior to baking. That pepped it up quite a bit!