Best Lenten Fishstick Casserole Recipes

"IT'S A KEEPER!" FISH STICK CASSEROLE

There are several versions of this recipe, this is how I make it. My nephews LOVE it! It tastes like cheesey fish sticks, potatoes and a slight taste of creamy tartar sauce all baked into one! :) **If you don't like tartar sauce, simply omit the sweet pickle relish. But we LOVE it just like this! :)

Provided by Wildflour

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

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

BREADED FISH STICK CASSEROLE

Breaded Fish Stick Casserole image

Put those frozen breaded fish sticks to delicious use! This easy Breaded Fish Stick Casserole with rice and veggies takes just minutes to assemble and serves six.

Provided by My Food and Family

Categories Home

Time 45m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 cups boiling water
2 cups instant brown rice, uncooked
3 cups frozen peas and carrots
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1/2 cup water
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
24 frozen breaded fish sticks

Steps:

Heat oven to 400°F.
Pour boiling water over rice in 8-inch square baking dish. Cover with plastic wrap. Let stand 5 min. Uncover.
Spoon vegetables over rice. Mix soup and water until blended; pour over vegetables. Sprinkle with half the cheese. Top with fish sticks; sprinkle with remaining cheese.
Bake 35 min. or until heated through.

Nutrition Facts : Calories 360, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g

FISH STICK SUPPER

Fish Stick Supper image

Dill adds fresh flavor to this comforting combination of foods you likely keep in your freezer. "When our children were growing up, they loved this meal," remarks Ruth Andrewson of Leavenworth, Washington. "It's a unique way to serve fish sticks."

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 package (12 ounces) frozen shredded hash brown potatoes, thawed
4 large eggs
2 cups whole milk
1 tablespoon dried minced onion
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1-1/4 teaspoons seasoned salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese
1 package (12 ounces) frozen breaded fish sticks (about 18)

Steps:

Break apart hash browns with a fork; set aside. In a large bowl, beat eggs and milk. Add minced onion, dill, seasoned salt and pepper. Stir in hash browns and cheese. Transfer to a greased 11x7-in. baking dish; arrange fish sticks over the top. , Bake, uncovered, at 350° for 50 minutes or until top is golden brown and fish flakes with a fork. Let casserole stand for 5 minutes before cutting.

Nutrition Facts : Calories 351 calories, Fat 19g fat (8g saturated fat), Cholesterol 186mg cholesterol, Sodium 761mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 18g protein.