Crispy Fish Stick Casserole

• 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

1. Heat oven to 400F.
2. Pour boiling water over rice in 8-inch square baking dish.
3. Cover with plastic wrap.
4. Let stand 5 min.
5. Uncover.
6. Spoon vegetables over rice.
7. Mix soup and water until blended; pour over vegetables.
8. Sprinkle with half the cheese.
9. Top with fish sticks; sprinkle with remaining cheese.
10. Bake 35 min.
11. or until heated through.

boiling water, instant brown rice, carrots, condensed cream, water, milk, fish sticks

Taken from www.kraftrecipes.com/recipes/crispy-fish-stick-casserole-184265.aspx (may not work)