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Fish Stick Casserole Recipe Fish Stick Casserole Recipe

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Fish Stick Casserole Recipe

This Fish Stick Casserole is a quick, comforting dish combining crispy fish sticks, creamy mushroom soup, mixed veggies, and gooey cheddar cheese. Perfect for busy weeknights or lazy weekends.

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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:

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the cream of mushroom soup, milk, salt, and pepper.
  3. Stir in the frozen mixed vegetables and half of the shredded cheddar cheese.
  4. Pour the mixture into a baking dish and arrange the frozen fish sticks on top.
  5. Sprinkle the remaining cheddar cheese over the fish sticks.
  6. Bake in the preheated oven for 30 minutes, or until the fish sticks are golden brown and the casserole is bubbly.
  7. Let it cool for a few minutes before serving.

What You Will Need

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

Fish Stick Casserole Recipe

A simple and delicious fish stick casserole that's perfect for a quick dinner.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 400 kcal

Equipment

  • Oven
  • Baking Dish
  • Mixing bowl

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

Keywords:

Keyword Casserole, Fish Sticks
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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