cheesy fish medley casserole

How To Make cheesy fish medley casserole

• 1

  Preheat oven to 375 degrees F.
• 2

  Coat a 3-quart baking pan with cooking spray. Add thawed shredded hash brown potatoes and spread evenly.
• 3

  Sprinkle with American cheese cubes and 1/2 cup shredded Parmesan cheese on the pan.
• 4

  Heat 2 tablespoons avocado oil in a large, deep skillet over medium heat. Add sliced banana peppers, diced red onion and chopped carrot, saute for 5 minutes until tender. Season with 1 tablespoon Old Bay seasoning. Remove from heat.
• 5

  Heat margarine and remaining avocado oil in a medium saucepan over medium heat. Add fish sticks, fish patties and fish nuggets; cook for 3 minutes or until cooked and crispy. Remove from heat and slice fish patties.
• 6

  In a medium bowl, combine heavy cream, soup, cream cheese and remaining Old Bay seasoning; mix well until blended.
• 7

  Spoon soup mixture into fish mixture in the saucepan. Add sauteed vegetable mixture and cheeses and stir together until combined.
• 8

  Spoon evenly into a prepared baking pan. Sprinkle with remaining shredded Parmesan cheese.
• 9

  Bake for 25 minutes or until the casserole is bubbly.
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