Ingredients:
1 (2 lb) bags frozen hash brown potatoes ( the cubes, not the shredded)
1 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 (10 3/4 ounce) cans cheddar cheese soup, undiluted
1 cup mayonnaise ( do not sub light)
2 tablespoons sweet pickle relish
1 tablespoon spicy brown mustard
1/2 small onions, chopped fine
8 ounces shredded four-cheese Mexican blend cheese
18 mrs. paul select cuts frozen fish sticks
Directions:
In lg.
bowl, stir together all ingredients except for half of the cheese and the fish sticks.
Spread into 13×9 baking dish.
Top with frozen fish sticks in 3 rows of 6 longways.
Sprinkle evenly with the rest of the cheese, spreading, making sure some of it gets down in between and around fish sticks.
Bake at 350o, uncovered, for about 35-40 minutes.
Serve with coleslaw and garlic bread.
Servings: 8
Time preparation: 20 min.
Time total: 60 min.