Put those frozen breaded fish sticks to delicious use! This easy Breaded Fish Stick Casserole with rice and veggies takes just minutes to assemble and serves six.
What You Need
Original recipe yields 6 servings
2 cups boiling water
2 cups instant brown rice, uncooked
3 cups frozen peas and carrots
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1/2 cup water
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
24 frozen breaded fish sticks
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Let's Make It
Heat oven to 400°F.
Pour boiling water over rice in 8-inch square baking dish. Cover with plastic wrap. Let stand 5 min. Uncover.
Spoon vegetables over rice. Mix soup and water until blended; pour over vegetables. Sprinkle with half the cheese. Top with fish sticks; sprinkle with remaining cheese.
Bake 35 min. or until heated through.
Prepare using instant white rice.
Keep it simple - use any frozen vegetables you have on hand.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.