"it's a Keeper!" Fish Stick Casserole
"There are several versions of this recipe, this is how I make it. My nephews LOVE it! It tastes like cheesey fish sticks, potatoes and a slight taste of creamy tartar sauce all baked into one! :) **If you don't like tartar sauce, simply omit the sweet pickle relish. But we LOVE it just like this! :)"
photo by Sassy J
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 (2 lb) bag frozen hash brown potatoes (the cubes, not the shredded)
- 1 (10 3/4 ounce) can cream of chicken soup, undiluted
- 1 (10 3/4 ounce) can cheddar cheese soup, undiluted
- 1 cup mayonnaise (do not sub light)
- 2 tablespoons sweet pickle relish
- 1 tablespoon spicy brown mustard
- 1⁄2 small onion, chopped fine
- 8 ounces shredded four-cheese Mexican blend cheese
- 18 mrs. paul select cuts frozen fish sticks
directions
- In lg.
- bowl, stir together all ingredients except for half of the cheese and the fish sticks.
- Spread into 13x9 baking dish.
- Top with frozen fish sticks in 3 rows of 6 longways.
- Sprinkle evenly with the rest of the cheese, spreading, making sure some of it gets down in between and around fish sticks.
- Bake at 350•, uncovered, for about 35-40 minutes.
- Serve with coleslaw and garlic bread.
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Reviews
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2AM, Soho, London. The party is over, and just the right few remain, and all pretension is out the window. I Googled what I had in the fridge, and this recipe topped the list. Now I plan evenings around this gap just so I can make it. It reminds me of recipes I made before moving from the South (Alabama, Georgia) only I would have used Velveeta instead of non-processed cheese. Wildflower, are you originally a Southerner? Got me ready to revisit Geneva and Savannah! Thank you so much for this recipe, and flashback. <br/>Have made several times, and is a weekend regular in my home. -
Fish sticks were a staple during my childhood and I still love them. This is a delicious comfort food casserole. Mom would have loved it. Very happy. -
Had out-of-town family with young children staying with us over the weekend. Thought this would be something the youngsters would like. They did and the adults didn't mind it either. I used a coarse-grind spicy mustard and added ~1 tsp salt and 1/2 tsp pepper to the potato mixture. Very creamy and paired well with the crispy, crusty fish on top. Could play around with seasonings for a more adult palate. As is, definitely a kid pleaser. Thanks. -
This is a winner around my house. We'll all eat it and it's very inexpensive to make! I never use the cream of cheese soup because it has so many calories. I use 98% fat free chicken soup and lite mayo and we like it fine in a monthly rotation. DH doesn't LOVE it but he'll eat it. -
Several reason I only rated this with 3 stars..... it was much too rich for my taste. Too much mayonaise taste in it. If I make again I will cut down to 1/2 cup it is moist enough to be able to do that. I also need to cook it on 400 in my oven, was not that hot after 40 minutes.
see 16 more reviews
Tweaks
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2AM, Soho, London. The party is over, and just the right few remain, and all pretension is out the window. I Googled what I had in the fridge, and this recipe topped the list. Now I plan evenings around this gap just so I can make it. It reminds me of recipes I made before moving from the South (Alabama, Georgia) only I would have used Velveeta instead of non-processed cheese. Wildflower, are you originally a Southerner? Got me ready to revisit Geneva and Savannah! Thank you so much for this recipe, and flashback. <br/>Have made several times, and is a weekend regular in my home.
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This was great!! Kinda tasted like potato salad mixed together with fish sticks. My husband said twice how much he liked it, which is a rarity. Just a few substitutions: frozen french fries in place of hashbrowns, 3-cheese ranch dressing in place of cheddar soup, diced dill pickle instead of relish, and onion powder instead of real onion. My only other recommendation would be to mix the wet ingredients, pickles, and cheese together before adding the potatoes. Will definitely make again--thank you!! -
Goodness Gracious! This was so wonderful...the ESSENCE of comfort food. This not only is a KEEPER, but it gets printed off and put into my very own Tried & True recipe binder. So here's what we did differently: subbed in Fiesta Nacho Cheese Soup for the cheddar cheese soup---POW!!! And had some leftover home-made tartar sauce that went into the one-cup of mayo, too. Subbed Dijon for the brown spicy mustard. AND used mostly Cheddar cheese instead of the Mexican blend. We used waaaay more than 18 fish sticks, probably more like about 30 (but we had the cheap store brand ones). I think I would cover lightly with foil the next time, as the cheese sort of dries out in the baking, & take foil off for the last 10 or 5 minutes. Anyway...a definite KEEPER!!!
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I substituted a can of condensed cream of potato soup instead of the chicken soup and used dill pickle relish instead of sweet, forgot to add the mustard and onion, and it STILL turned out awesome! I did add about 1/4 c. half and half, too. Makes lots and, if you get fish sticks and the potatoes on sale at your store, it's inexpensive to boot. Very reminiscent of a fillet-o-fish sandwich taste-wise. I'll make this again to be sure!
RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
