It'S A Keeper! Fish Stick Casserole

• 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

1. In lg.
2. bowl, stir together all ingredients except for half of the cheese and the fish sticks.
3. Spread into 13x9 baking dish.
4. Top with frozen fish sticks in 3 rows of 6 longways.
5. Sprinkle evenly with the rest of the cheese, spreading, making sure some of it gets down in between and around fish sticks.
6. Bake at 350, uncovered, for about 35-40 minutes.
7. Serve with coleslaw and garlic bread.

frozen hash brown potatoes, cream of chicken soup, cheddar cheese soup, mayonnaise, sweet pickle, brown mustard, onion, fourcheese, paul select cuts

Taken from www.food.com/recipe/its-a-keeper-fish-stick-casserole-102035 (may not work)