Spanish Corn with Fish Sticks Recipe

5 1 2
Spanish Corn with Fish Sticks Recipe
Spanish Corn with Fish Sticks Recipe photo by Taste of Home
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Spanish Corn with Fish Sticks Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

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 11x7-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.
Originally published as Spanish Corn with Fish Sticks in Reminisce July/August 2002, p48

Nutritional Facts

1 each: 176 calories, 9g fat (4g saturated fat), 20mg cholesterol, 620mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 5g protein.

  • 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
  1. 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.
  2. Transfer to two greased 11x7-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.
Originally published as Spanish Corn with Fish Sticks in Reminisce July/August 2002, p48

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Trilby Yost User ID: 5195621 42400
Reviewed Jul. 22, 2010

"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."

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