Fish Stick Casserole


  • 16 fish sticks
  • 1 pound frozen hashbrown potatoes
  • 1/4 cup butter or margarine
  • 1 cup milk
  • 1/2 cup grated parmesan cheese
  • 1/2 cup grated monterrey jack cheese
  • 1/4 cup Italian bread crumbs
  • 4 side salads
  • 1 spritz non-stick cooking spray


  1. Preheat oven to 425 degrees. Spray a casserole dish with non-stick cooking spray.
  2. Melt butter or margarine in a saucepan over medium heat. Add milk and stir to mix. Turn off heat.
  3. Place hashbrown potatoes in a mixing bowl and pour warm milk over the top. Blend with a fork, separating potatoes as you mix. Stir in grated cheeses and bread crumbs.
  4. Spread potato and cheese mixture over the bottom of the casserole dish. Top with fish sticks and bake in hot oven for 25 minutes.
  5. Serve with salad.