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Spanish Corn with Fish Sticks Recipe

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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

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Spanish Corn with Fish Sticks Recipe

Prep: 20 min. Bake: 40 min.

Yield: 8-10 Servings

20 40 60

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

Directions

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 11-in. x 7-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. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 176 calories, 9 g fat (4 g saturated fat), 20 mg cholesterol, 620 mg sodium, 20 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Spanish Corn with Fish Sticks in Reminisce July/August 2002, p48

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Spanish Corn with Fish Sticks (1)

Spanish Corn with Fish Sticks

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Reviewed on Jul. 22, 2010 by Trilby Yost

Let's just say I was extremely skeptical when I first read this recipe, but I was talked into making it. It turned out great! I was afraid the fish sticks would be a mushy mess, but they weren't -- only the under sides were a bit soft. As the original submitter said, this recipe makes a good and different dish for get-togethers: it was the talk of the function I prepared it for.