Fish stick casserole is a perfect clean out the freezer kind of meal that everyone will love! With a cheesy mix of shredded potatoes and frozen fish sticks, you’ll have a crowd pleaser on the table in under an hour and more room in your freezer to boot!
Did your mom used to throw a bunch of things together and magically make a delicious meal seemingly out of thin air and the forgotten things in the freezer?
My mom used to do this all the time.
Fortunately she passed her kitchen sorcery on to me so I can take advantage of this wizardry when I need to make space in my freezer and get a quick kid friendly dinner on the table.
This fish stick casserole was one of my favorites growing up and now the sons can’t get enough.
Fine by me!
I’ll make it over and over again to free up freezer space and keep my hungry kids happy.
Ingredients
To make this you’ll need:
- Frozen hashbrowns– A 28 ounce package of the shredded kind that you’ve let thaw
- Eggs
- Milk
- Spices– Dried minced onion, dried dill, seasoned salt, smoked paprika, garlic powder, and freshly ground black pepper
- Cheese– Shredded cheddar
- Fish sticks– 30 ounces of your favorite brand of frozen breaded sticks
How to Make
Like most casseroles, this fish stick casserole is pretty easy to make.
To do it, beat the the eggs and milk together in a large mixing bowl with a fork until they are smooth and evenly combined.
Stir the spices into the egg mixture followed by the hashbrowns and cheese.
Lightly spray a 9×13″ baking dish with non stick cooking spray.
Spread the hash brown mixture out into an even layer in the prepared dish.
Then arrange the fish sticks evenly out overtop of the casserole.
Bake the casserole uncovered at 350° for 50 minutes or just until the dish is golden brown on top and the fish sticks have cooked through.
Let the casserole rest for 5 minutes before cutting into it.
Then serve warm and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat it in the microwave until warmed through.
Tips and Tricks
- Feel free to change the spice blend to suit your tastes.
- Add some more veggies into the mix with some chopped peppers and onions.
- Don’t have cheddar cheese? Substitute jack, American, or Mexican blend.
Other Fish Stick Recipes
This vintage fish stick casserole is the best part of 80s food in an easy dish you can enjoy today!
Make it and dig in!
Looking for other fish stick recipes?
Try these:
If you’ve tried this FISH STICK CASSEROLE or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Fish Stick Casserole
Ingredients
- 1 28 oz pkg frozen shredded hashbrowns thawed
- 4 large eggs
- 1 1/2 cups milk
- 3 tbsp dried minced onion
- 2 tsp dried dill
- 1 tsp seasoned salt
- 1 tsp seasoned salt
- 1/8 tsp smoked paprika
- 1/4 tsp garlic powder
- freshly ground black pepper to taste
- 1 cup shredded cheddar cheese
- 2 15 oz pkgs frozen breaded fish sticks
Instructions
- Add both the eggs and milk to a large mixing bowl, then beat them together with a fork until smooth & evenly combined.4 large eggs, 1 1/2 cups milk
- Add the onion, dill, salt, paprika, garlic powder, and pepper. Stir to combine.3 tbsp dried minced onion, 2 tsp dried dill, 1 tsp seasoned salt, 1/8 tsp smoked paprika, 1/4 tsp garlic powder, freshly ground black pepper
- Add both the hash browns and the cheese to the mixing bowl, stirring together until evenly combined.1 28 oz pkg frozen shredded hashbrowns, 1 cup shredded cheddar cheese
- Lightly spray a 9x13" baking dish with non stick cooking spray. Transfer the hash brown mixture to the prepared dish, and spread out in an even layer.
- Arrange the fish sticks evenly out overtop of the casserole.2 15 oz pkgs frozen breaded fish sticks
- Bake, uncovered, at 350° for 50 minutes- just until the dish is golden brown on top and the fish sticks have cooked through.
- Let the casserole rest for 5 minutes, then serve warm & enjoy!
Notes
- Feel free to change the spice blend to suit your tastes.
- Add some more veggies into the mix with some chopped peppers and onions.
- Don't have cheddar cheese? Substitute jack, American, or Mexican blend.
Nutrition
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