Fish Stick Casserole
Roasted Lemon Broccoli
Ingredients
- 1 (26-oz) pkg frozen shredded hash brown potatoes, thawed
- 1 (10.75-oz) can cream of chicken soup
- 1 (8-oz) pkg shredded Colby-Jack cheese
- 1 cup sour cream
- ¼ cup butter, melted
- 1 tsp lemon zest
- 2 tsp seasoned salt
- 1½ (19-oz) pkg frozen breaded fish sticks
Instructions
- Preheat oven to 375°F. Stir together hash browns, soup, cheese, sour cream, melted butter, lemon zest, and seasoned salt.
- Spread mixture in a lightly greased 13x9-inch baking dish. Arrange fish sticks over potato mixture. Bake 35 to 45 minutes or until potatoes are bubbly and fish sticks are golden brown.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- 3 Tbsp olive oil
- 1 tsp garlic salt
- 1 tsp lemon zest
Side Dish Instructions
- Preheat oven to 375°F. Toss broccoli, oil, and garlic salt on a rimmed baking sheet.
- Bake 20 minutes or until crisp-tender and lightly browned on edges. Toss with lemon zest.
Kid-Friendly Meal Plan
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