Categories: Casserole, Fish, Main Dish

Ingredients

• 1 (2 lb) bag frozen hash brown potatoes (the cubes, not the shredded)
• 1 (10 3/4 ounce) can cream of chicken soup , undiluted
• 1 (10 3/4 ounce) can cheddar cheese soup , undiluted
• 1 cup mayonnaise (do not sub light)
• 2 tablespoons sweet pickle relish
• 1 tablespoon spicy brown mustard
• 1/2 small onion , chopped fine
• 8 ounces shredded four-cheese Mexican blend cheese
• 18 mrs. paul select cuts frozen fish sticks

Directions

1. In a large bowl, stir together all ingredients except for half of the cheese and the fish sticks.

2. Spread into 13×9 baking dish.

3. Top with frozen fish sticks in 3 rows of 6 longways.

4. Sprinkle evenly with the rest of the cheese, spreading, making sure some of it gets down in between and around fish sticks.

5. Bake at 350•, uncovered, for about 35-40 minutes.

6. Serve with coleslaw and garlic bread.

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