Fish Stick Supper

Name: Fish Stick Supper
Ingredients: 1 package (12 ounces) frozen shredded hash brown potatoes, thawed; 4 large eggs; 2 cups whole milk; 1 tablespoon dried minced onion; 1 tablespoon snipped fresh dill or 1 teaspoon dill weed; 1-1/4 teaspoons seasoned salt; 1/8 teaspoon pepper; 1 cup shredded cheddar cheese; 1 package (12 ounces) frozen breaded fish sticks (about 18)

9 ingredients

2 steps

Ingredients

1 package (12 ounces) frozen shredded hash brown potatoes, thawed
4 large eggs
2 cups whole milk
1 tablespoon dried minced onion
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1-1/4 teaspoons seasoned salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese
1 package (12 ounces) frozen breaded fish sticks (about 18)

Directions

1

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.
2

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.