Lenten Fishstick Casserole Recipes

"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! :)

Provided by Wildflour

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 559.2, Fat 32.8, SaturatedFat 11.4, Cholesterol 67.1, Sodium 1405.6, Carbohydrate 49.4, Fiber 3, Sugar 6.5, Protein 18.3

LENTEN FISHSTICK CASSEROLE

LENTEN FISHSTICK CASSEROLE image

The poor fishstick, it is so under appreciated but during the Lenten season the fishstick is a glorious topping to this wonderful casserole. Kids love it and it whips up quick. I make a large 9x13 at the beginning of Lent cut it into roughly 4 x 4 squares and put them in sandwich size disposable containers (ie: Ziplock) stack...

Provided by Joanna Gotwald

Categories Casseroles

Time 1h25m

Number Of Ingredients 10

Ingredients

12 oz bag of frozen shredded hashbrown potatoes, thawed and drained (do not squeeze)
4 eggs
2 c milk
1 Tbsp onion flakes, dehydrated
1 tsp seasoning salt
1 tsp dill, dried
1/8 tsp pepper
1 c cheddar cheese, shredded - i like a little more
16 oz good quality fish sticks - splurge here if you can
1 1/2 tsp old bay seasoning

Steps:

1. Preheat oven to 350 degrees and spray a 9 x 13 glass baking dish with PAM spray or Olive oil spray.
2. Break apart hash browns with a fork; set aside.
3. In a large bowl, beat eggs and milk. Add onion, dill, seasoned salt, old bay seasoning and salt & pepper. Stir in drained hash browns and cheese.
4. Transfer to a greased 9 x 13 inch baking dish; arrange fish sticks over the top taking care to place fish sticks one next to the other and completely covering the top of the casserole (you may need to use more than just 18 fish sticks).
5. Bake, uncovered, at 350 degrees for 50 minutes or until top is golden brown and fish flakes with a fork.
6. Let stand for 5 minutes before cutting. Serve with a mild (homemade) tarter sauce and a crisp green salad.
7. NOTE: I make the full recipe in a 9x13 dish and I add more cheese than the recipe calls for. I also use more fish sticks on top to cover the top of the casserole completely and I really pack them in tight on top. Also, you may wish to try some MRS DASH instead of the seasoned salt to cut back on the sodium. Try some sliced Lemon as garnish or a slight squeeze over the top.

CHEESY BAKED FILLET OF FISH CASSEROLE

Cheesy Baked Fillet of Fish Casserole image

Make and share this Cheesy Baked Fillet of Fish Casserole recipe from Food.com.

Provided by Martini Guy

Categories Halibut

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup sour cream
2 tablespoons butter
2 tablespoons lemon juice
1 -1 1/2 lb of firm white fish fillet (halibut, or ling cod work well)
salt
pepper
1/2 medium onion, thinly sliced and seperated into rings
1 -1 1/2 cup grated cheddar cheese

Steps:

Preheat oven to 350 degrees.
Melt butter and blend in the lemon juice and sour cream.
Salt and pepper the fish to taste and place in a casserole dish.
Spread the onion rings evenly on top.
Pour the sour cream mixture over fish, spread evenly and top with the cheese.
Bake for 35 minutes or until fish flakes with a fork.

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