Fish Stick Casserole

5 from 1 vote

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!

Prep Time10

Cook Time50

Total Time1

Course: Casserole, Dinner, Entree, Fish, Main Course

Cuisine: American

Servings:

Calories: 890kcal

Author: Meaghan - The Quicker Kitchen

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

US Customary - Metric

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