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16 fish sticks
1 pound frozen hashbrown potatoes
1/4 cup butter or margarine
1 cup milk
1/2 cup grated parmesan cheese
1/2 cup grated monterrey jack cheese
1/4 cup Italian bread crumbs
4 side salads
1 spritz non-stick cooking spray
From kitchen to table in
- Preheat oven to 425 degrees. Spray a casserole dish with non-stick cooking spray.
- Melt butter or margarine in a saucepan over medium heat. Add milk and stir to mix. Turn off heat.
- Place hashbrown potatoes in a mixing bowl and pour warm milk over the top. Blend with a fork,
separating potatoes as you mix. Stir in grated cheeses and bread crumbs.
- Spread potato and cheese mixture over the bottom of the casserole dish.
Top with fish sticks and bake in hot oven for 25 minutes.
- Serve with salad.