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

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4.5 6 16
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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


  • 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

3 each: 351 calories, 19g fat (8g saturated fat), 186mg cholesterol, 761mg sodium, 28g carbohydrate (6g sugars, 1g fiber), 18g protein.


  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

Light-Bodied White Wine

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

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PrplMonky5 User ID: 6612040 245667
Reviewed Mar. 19, 2016

"This recipe wasn't HORRIBLE, but it was just ok. We thought it lacked something. Maybe it was the fish sticks we used. I doubt we'll try this again."

molly1955 User ID: 7237430 24643
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."

stampinjo User ID: 853062 69812
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."

smbeltz User ID: 1021696 31536
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!"

jeannineroyse User ID: 1615738 27806
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!"

Mouse_Nibbles User ID: 2747948 31535
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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