Fish Stick Supper Recipe
Fish Stick Supper Recipe photo by Taste of Home

Fish Stick Supper Recipe

Publisher Photo
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."
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 6 servings

Ingredients

  • 1 package (12 ounces) frozen shredded hash brown potatoes, thawed
  • 4 eggs
  • 2 cups 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 (4 ounces) shredded cheddar cheese
  • 1 package (12 ounces) frozen breaded fish sticks (about 18)

Nutritional Facts

1 serving (3 each) equals 351 calories, 19 g fat (8 g saturated fat), 186 mg cholesterol, 761 mg sodium, 28 g carbohydrate, 1 g fiber, 18 g protein.

Directions

  1. 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 11-in. x 7-in. baking dish; arrange fish sticks over the top.
  2. 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. Yield: 6 servings.
Originally published as Fish Stick Supper in Quick Cooking January/February 1999, p19

Nutritional Facts

1 serving (3 each) equals 351 calories, 19 g fat (8 g saturated fat), 186 mg cholesterol, 761 mg sodium, 28 g carbohydrate, 1 g fiber, 18 g protein.

Light-Bodied White Wine

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

Reviews for Fish Stick Supper

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 7, 2014 Edited Mar. 29, 2014

I've made this for many years and my kids to this day still love it. They are now 39 and 18 and the oldest now makes it for her children. Its best with solid meat fish sticks and not the minced type. We aways double the recipe and use the value box of 40 fish sticks.

MY REVIEW
Reviewed Jan. 21, 2011

We've also made it leaving out the dill and adding brown and serve sausages to make it a breakfast dish. Add sausages during the last 20 minutes of baking to avoid over cooking.

MY REVIEW
Reviewed Jul. 6, 2010

My family and I love this recipe! I have made it several times. I first tried it when I needed a new meatless meal for Lent. I now make it year round!

MY REVIEW
Reviewed Oct. 21, 2009

I tried this recipe many years ago when it first appeared in quick cooking. My family LOVES this dish and is often requested by my husband!! It is the perfect comfort food for fall and winter suppers. Recipe is very easy to prepare and the flavors blend quite nicely!

MY REVIEW
Reviewed Aug. 8, 2009

I am really sorry... but I followed this recipe to the letter... and this is remembered as one of the "worst" recipes that I ever tried with my family.

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