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Ever had one of those days when you just want something easy yet satisfying? This Fish Stick Casserole is your answer. Imagine crispy fish sticks nestled in a creamy, cheesy bed of mixed vegetables. It's comfort food at its finest, perfect for busy weeknights or lazy weekends. Plus, it's a hit with the kids! Let's dive right in.
Fish Stick Casserole Recipe
Ingredients:
- 1 lb frozen fish sticks
- 2 cups frozen mixed vegetables
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 0.5 cup milk
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the cream of mushroom soup, milk, salt, and pepper.
- Stir in the frozen mixed vegetables and half of the shredded cheddar cheese.
- Pour the mixture into a baking dish and arrange the frozen fish sticks on top.
- Sprinkle the remaining cheddar cheese over the fish sticks.
- Bake in the preheated oven for 30 minutes, or until the fish sticks are golden brown and the casserole is bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Mozzarella Stick Casserole Recipe
What you will need to make fish stick casserole
- Frozen fish sticks: Provide a crispy, flavorful base that pairs well with creamy and cheesy elements in the casserole.
- Frozen mixed vegetables: Add color, texture, and nutrients, making the dish more balanced and visually appealing.
- Cream of mushroom soup: Creates a creamy, savory sauce that binds all ingredients together, enhancing the overall flavor.
- Shredded cheddar cheese: Melts into a gooey, delicious layer, adding richness and a sharp, tangy taste.
- Milk: Thins the soup, ensuring a smooth, pourable consistency for even distribution throughout the casserole.
Tools and Instruments Required
- Oven: Needed to bake the casserole until the fish sticks are golden brown and the dish is bubbly.
- Mixing bowl: Used to combine the cream of mushroom soup, milk, salt, pepper, vegetables, and cheese.
- Baking dish: Holds the mixture and fish sticks while baking in the oven.
- Measuring cups: Ensures accurate measurement of milk and other ingredients.
- Spatula: Helps to stir and mix ingredients evenly in the mixing bowl.
Fish Stick Casserole Recipe
A simple and delicious fish stick casserole that's perfect for a quick dinner.
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Equipment
- Oven
- Baking Dish
- Mixing bowl
Read more: French Toast Stick Casserole Recipe
Ingredients:
Main Ingredients
- 1 lb Frozen fish sticks
- 2 cups Frozen mixed vegetables
- 1 can Cream of mushroom soup (10.5 oz)
- 1 cup Shredded cheddar cheese
- 0.5 cup Milk
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the cream of mushroom soup, milk, salt, and pepper.
- Stir in the frozen mixed vegetables and half of the shredded cheddar cheese.
- Pour the mixture into a baking dish and arrange the frozen fish sticks on top.
- Sprinkle the remaining cheddar cheese over the fish sticks.
- Bake in the preheated oven for 30 minutes, or until the fish sticks are golden brown and the casserole is bubbly.
- Let it cool for a few minutes before serving.
Notes:
Feel free to add more vegetables or use different types of cheese to suit your taste.
Nutrition value:
Calories: 400kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 2mg
Read more: Mediterranean Fish Casserole Recipe
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge, uncover, and bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap and then foil.
- Freeze for up to 2 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping and bake as directed.
For an extra crispy texture, broil the fish sticks for the last 2-3 minutes of baking.
Frequently Asked Questions
FAQ:
Can I use fresh vegetables instead of frozen?
Yes, just make sure to cook them slightly before adding.
What can I use instead of cream of mushroom soup?
Cream of chicken or celery soup works well.
Can I add pasta or rice to this casserole?
Sure, just cook it first and mix it in.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I make this casserole ahead of time?
Yes, assemble it and refrigerate, then bake when ready.
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