Fish Stick Supper

1 (12 oz.) pkg. frozen shredded hash browns, thawed
4 eggs
2 c. milk
1 Tbsp. dried minced onion
1 1/4 tsp. seasoned salt
1 Tbsp. snipped fresh dill or 1 Tsp. dill weed
1/8 tsp. pepper
1 c. (4 oz.) shredded Cheddar cheese
1 (12 oz.) pkg. frozen fish sticks (about 18)

Break apart hash browns with fork; set aside. In large bowl beat eggs and milk. Add onion, dill, seasoned salt and pepper. Stir in hash browns and cheese. Transfer to greased 11-inch by 7-inch baking dish; arrange fish sticks over top. Bake, uncovered, at 350° for 50 minutes or until top is golden brown and fish flakes with fork. Let stand for five minutes before cutting. Serves 6.

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