Fish Stick Casserole
This is definitely not Italian, but I needed a comfort food. When we were little mom would buy fish sticks for when dad worked a three to eleven shift. LOL We loved it. Today I want fish sticks and I decided to combine two of my favourite things. Fish Stick Casserole is a combination of fish sticks and hash browns.
My first potato casserole was at my aunt Lea’s house in North Bay. She used potatoes and cream of mushroom soup. She also did the same with broccoli and cauliflower and when I make it, I still call it Aunt Lea’s casserole. My Aunt Lea was larger than life and she was truly a person of integrity who had the biggest heart. Her table was endless and many feasted with her. What I remember most about her is how she sat at the head of the table and the joy on her face as she served each person. Today I am using part of aunt Lea’s casserole.
Now if you want to make your own fish sticks try my https://recipesatmytable.com/coconut-fish-sticks/
If you are a parent and want a nice change for kids try these recipes. I really like the summer roll ones. https://www.parents.com/recipes/familyrecipes/quickandeasy/ways-to-upgrade-fish-sticks/
Ingredients for Fish Stick Casserole
- 3 1/2 cups frozen hash browns
- 2 cups frozen broccoli
- salt and pepper
- 2 tbsp dried onion mix
- 1 can cream of mushroom soup
- 2 cups milk
- 1/4 brick Velvetta cheese
- 16 frozen fish sticks
Process
Place the hash browns, broccoli and onions in a 9 x 13 baking dish.
Heat the soup with the two cans of milk. When warm add in the Velvetta cheese.
Stir and let sit at room temperature for 30 minutes.
Add the fish sticks and bake, uncovered, at 350° for 50 minutes.
Let casserole stand for 15 minutes before cutting.
An easy and hearty family meal.
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