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Spanish Corn with Fish Sticks

Total Time

Prep: 20 min. Bake: 40 min.


8-10 servings

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


  • 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.

Nutrition Facts

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

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