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lenten fishstick casserole

(1 rating)
Furkidlover avatar
Recipe by
Joanna Gotwald
@Furkidlover
Ravenna, OH

The poor fishstick, it is so under appreciated but during the Lenten season the fishstick is a glorious topping to this wonderful casserole. Kids love it and it whips up quick. I make a large 9x13 at the beginning of Lent cut it into roughly 4 x 4 squares and put them in sandwich size disposable containers (ie: Ziplock) stack the cooled containers in the freezer. GOING TO WORK DURING LENT? Grab one out of the freezer and by lunch it is ready to go in the microwave for about 1 minute 40 seconds and you have a hearty lunch to get you through the rest of the day.

(1 rating)
yield 6 serving(s)
prep time 35 Min
cook time 50 Min
method Bake

Ingredients For lenten fishstick casserole

  • 12 oz
    bag of frozen shredded hashbrown potatoes, thawed and drained (do not squeeze)
  • 4
    eggs
  • 2 c
    milk
  • 1 Tbsp
    onion flakes, dehydrated
  • 1 tsp
    seasoning salt
  • 1 tsp
    dill, dried
  • 1/8 tsp
    pepper
  • 1 c
    cheddar cheese, shredded - i like a little more
  • 16 oz
    good quality fish sticks - splurge here if you can
  • 1 1/2 tsp
    old bay seasoning

How To Make lenten fishstick casserole

  • 1
    Preheat oven to 350 degrees and spray a 9 x 13 glass baking dish with PAM spray or Olive oil spray.
  • 2
    Break apart hash browns with a fork; set aside in a strainer to allow them drain well. You want the potatoes to be well thawed and well drained.
  • 3
    In a large bowl, beat eggs and milk. Add onion, dill, seasoned salt, old bay seasoning and salt & pepper. Stir in drained hash browns and cheese.
  • 4
    Transfer to a greased 9 x 13 inch baking dish; arrange fish sticks over the top taking care to place fish sticks one next to the other and completely covering the top of the casserole (you may need to use more than just 18 fish sticks, but I like to pack them in snuggly.
  • 5
    Bake, uncovered, at 350 degrees for 50 minutes, until top is golden brown and fish flakes with a fork.
  • 6
    Let stand for 5 minutes before cutting. Let it stand for the full 5 minutes, it allows the egg “custard” to set up for easier cutting and serving. Serve with a mild (homemade) tarter sauce and a crisp green salad.
  • 7
    NOTE: I make the full recipe in a 9x13 dish and I add more cheese than the recipe calls for. I also use more fish sticks on top to cover the top of the casserole completely and I really pack them in tight on top. Also, you may wish to try some MRS DASH instead of the seasoned salt to cut back on the sodium. Try some sliced Lemon as garnish or a slight squeeze over the top.
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