Description
This fish stick casserole is a cozy, family-friendly meal made with crispy fish sticks, cheesy hashbrowns, and a creamy egg base. It’s comforting, easy to make, and perfect for a quick dinner everyone will love.
Ingredients
Scale
- 1 (28 oz) package frozen shredded hashbrowns, thawed
- 4 large eggs
- 1 1/2 cups milk
- 3 tbsp dried minced onion
- 2 tsp dried dill
- 1 tsp seasoned salt
- 1/8 tsp smoked paprika
- 1/4 tsp garlic powder
- Freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese
- 2 (15 oz) packages frozen breaded fish sticks
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together eggs, milk, dried minced onion, dill, seasoned salt, smoked paprika, garlic powder, and black pepper.
- Spread thawed hashbrowns evenly into the prepared dish and pour the egg mixture over the top. Sprinkle with shredded cheddar cheese.
- Arrange fish sticks neatly on top of the casserole, covering the surface completely.
- Bake uncovered for 40–45 minutes, or until the fish sticks are golden and the casserole is set in the center.
- Let rest for 5–10 minutes before serving. Garnish with extra dill or cheese if desired.
Notes
- Drain thawed hashbrowns well to avoid sogginess.
- Use sharp cheddar for bold flavor.
- Add extra cheese for a gooey top layer.
- Reheat leftovers in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 180mg