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Fish Stick Casserole Recipe

American · Main course · 45 min total

A quick and comforting casserole featuring crispy fish sticks baked in a creamy sauce with tender vegetables and a golden cheese topping.

Ingredients

• 1 (28 oz) package frozen fish sticks
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup chicken or vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 cup frozen peas and carrots
• 1 cup shredded cheddar cheese
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 400°F (200°C). Grease a 9x13-inch baking dish.
2. Arrange frozen fish sticks in a single layer in the prepared dish. Bake for 10 minutes, then remove from oven and set aside.
3. In a large saucepan, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
4. Whisk in flour and cook for 1-2 minutes until lightly golden. Gradually whisk in milk and broth, stirring constantly until thickened, about 3-4 minutes.
5. Season with salt, pepper, and paprika. Stir in frozen peas and carrots, then remove from heat.
6. Pour the sauce evenly over the fish sticks in the baking dish. Sprinkle with cheddar cheese and then panko breadcrumbs.
7. Bake for 20-25 minutes until bubbly and golden brown on top. Let rest for 5 minutes before serving.

Tips

• For extra crunch, broil the casserole for 1-2 minutes at the end.
• Serve with a side of tartar sauce or lemon wedges.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.

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