Kids Fish Stick Casserole Recipes

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.

Steps:

• Break apart hash browns with a fork; set aside. In a large bowl, beat eggs and milk. Add minced onion, dill, seasoned salt and pepper. Stir in hash browns and cheese. Transfer to a greased 11x7-in. baking dish; arrange fish sticks over the top. , Bake, uncovered, at 350° for 50 minutes or until top is golden brown and fish flakes with a fork. Let casserole stand for 5 minutes before cutting.

Steps:

• Heat oven to 400°F.
• Pour boiling water over rice in 8-inch square baking dish. Cover with plastic wrap. Let stand 5 min. Uncover.
• Spoon vegetables over rice. Mix soup and water until blended; pour over vegetables. Sprinkle with half the cheese. Top with fish sticks; sprinkle with remaining cheese.
• Bake 35 min. or until heated through.

Steps:

• Break apart hash browns with a fork and set aside.
• Beat eggs and milk together in a large bowl.
• Add onion,dill, seasoned salt and pepper to taste.
• Mix in hash browns and cheese.
• Pour egg mixture into a greased 9x13-inch casserole.
• Set the fish sticks on top of the egg mixture- fitting them in neat rows.
• Bake in a preheated oven at 350 F for about 50-60 minutes or until top is golden and fish flakes when poked with a fork.
• Before serving, let rest a few minutes or it will be too hot& gloppy.

Steps:

• Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, arrange broccoli. Drizzle with oil; sprinkle with basil and garlic.
• Place fish sticks on broccoli. Spoon marinara sauce over fish. Sprinkle with Parmesan cheese. Arrange mozzarella cheese on top.
• Bake uncovered about 30 minutes or until thoroughly heated.

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.

Steps:

• Prepare your dredging station and make the fish sticks: Place the flour, turmeric, onion powder, garlic powder, 1 teaspoon salt and 1/2 teaspoon black pepper on a large plate; stir to combine. In a pie plate or shallow bowl, beat the eggs with 1 tablespoon of water and sprinkle with a little salt. Place the bread crumbs and 3/4 teaspoon salt on another large plate and stir to combine. Place a baking sheet beside you.
• Dry the fish well with paper towels. Season the fish with 1 teaspoon salt and 1/4 teaspoon pepper, then cut into 1 1/2- to 2-inch strips. Dredge each piece of fish in the seasoned flour (shaking of any excess flour), then in the egg, then in the bread crumbs; place breaded fish pieces on the baking sheet.
• Pan-fry the fish sticks: In a large (12-inch) pan, heat the oil over medium-high. (To bake the fish sticks, see Tip.) When the oil is hot but not smoking, reduce the heat to medium and fry the fish sticks on all four sides until golden and crisped, about 4 minutes per side. You may need to do this in batches; add more oil if needed.
• While the fish fries, prepare the peas: In a large pan, heat the oil over medium-low. Add the garlic and cook, stirring continuously until fragrant, about 2 minutes, taking care not to burn it. Add the lemon zest and some red-pepper flakes, and cook, stirring, until fragrant, about 2 minutes. Add the peas and 1 1/2 teaspoons salt, stir to combine, then cook for 1 minute in the lemony oil. Add 1/4 cup water, increase the heat to medium and simmer, uncovered, stirring occasionally, until the peas are tender but not mush and most of the water has been absorbed, 5 to 7 minutes. Taste and adjust seasoning. Remove from the heat and stir in the mint.
• Serve the fish sticks with the peas and tartar sauce, plus some lemon wedges to squeeze over the fish.