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Spanish Corn with Fish Sticks

 Spanish Corn with Fish Sticks
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
8-10 ServingsPrep: 20 min. Bake: 40 min.


  • 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


  • 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,

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Spanish Corn with Fish Sticks (continued)

Nutritional Facts: 20 g carbohydrate, 2 g fiber, 5 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.