SPANISH CORN WITH FISH STICKS

Spanish Corn with Fish Sticks image

This tasty casserole is a family favorite and is my old standby for social functions. It's easy to assemble and economical, too. -Roberta Nelson, Portland, Oregon

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 10

Ingredients

1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup butter, cubed
1/4 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons sugar
2 cans (14-1/2 ounces each) stewed tomatoes
2 packages (10 ounces each) frozen corn, partially thawed
2 packages (12 ounces each) frozen fish sticks

Steps:

In a large skillet, saute onion and green pepper in butter until tender. Stir in the flour, salt, pepper and sugar until blended. Add tomatoes; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 3-5 minutes or heated through, stirring occasionally. Stir in corn., Transfer to two greased 11x7-in. baking dishes. Cover and bake at 350° for 25 minutes. Uncover; arrange fish sticks over the top. Bake 15 minutes longer or until fish sticks are heated through.

Nutrition Facts : Calories 176 calories, Fat 9g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 620mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.