Best Lenten Fishstick Casserole Recipes

Scalloped Fish Stick Casserole image

Provided by Moe Larry Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

1 (7 7/8 ounce) package creamy scalloped potatoes mix
3 cups water
1 cup milk
2 tablespoons margarine or 2 tablespoons butter
1 cup green giant frozen sweet peas
1 (12 ounce) package frozen fish sticks

Steps:

Heat oven to 400°F.
Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
Prepare potatoes for oven as directed on package in sprayed baking dish, using water, milk and margarine. Sprinkle potatoes with peas.
Bake at 400°F for 15 minutes.
Arrange fish sticks over peas and potatoes.
Bake an additional 20 to 25 minutes or until potatoes are tender.

Nutrition Facts : Calories 529.1, Fat 21.9, SaturatedFat 4.8, Cholesterol 38.5, Sodium 1379.5, Carbohydrate 67.1, Fiber 7.5, Sugar 4.1, Protein 17.7

Kid's Fish Stick Casserole image

Provided by HeatherFeather

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Easy Fishstick Casserole image

Provided by Colleen Berth Coffman

Categories Casseroles

Time 1h25m

Number Of Ingredients 9

12 oz hash brown potatoes, frozen (1 cup = 4 oz)
2 eggs, beaten
2 c milk
2 Tbsp onion flakes, dehydrated
pepper
1 tsp dill, dried
1 c cheddar cheese, shredded
1 1/2 tsp salt
a bag of fish sticks

Steps:

1. Preheat oven to 350 degrees. Beat eggs and milk together. Add onion, dill, salt, pepper, cheese and hash browns.
2. Cover with a layer of fish sticks put nicely side by side to cover the top of milk mixture. Put in oven and bake for 1 hour. Let sit for 5 minutes before serving.

Provided by Wildflour

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

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
1/2 small onion, chopped fine
8 ounces shredded four-cheese Mexican blend cheese
18 mrs. paul select cuts frozen fish sticks

Steps:

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.

Nutrition Facts : Calories 559.2, Fat 32.8, SaturatedFat 11.4, Cholesterol 67.1, Sodium 1405.6, Carbohydrate 49.4, Fiber 3, Sugar 6.5, Protein 18.3