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Fish Stick Casserole

Cook potatoes in a pot of gently boiling water until tender; drain. Allow to cool before peeling and then cut into thin slices. Set aside. Cook frozen peas according to package directions; drain and set aside.


Heat oven to 450-degrees F. Arrange frozen fish sticks on a cookie sheet coated with nonstick cooking spray. Bake until fish sticks are crisp, turning over once halfway through cooking time, about fifteen to twenty minutes. Allow fish sticks to cool and then brush with lemon juice.


Reduce oven temperature to 350-degrees F. In a bowl, combine yogurt, cheese, onion, salt and black pepper. Fold thinly-sliced potatoes and peas into the yogurt-cheese mixture. Coat a large casserole dish with nonstick cooking spray. Place fish sticks upright around inner-edge of casserole dish. Turn potato mixture into casserole and sprinkle with crumbled bacon. Cover loosely with aluminum foil and bake for about twenty-five minutes; remove foil. Bake uncovered until potato mixture is bubbly and fish sticks are golden, about twenty minutes longer. Serve.


Note: If fish sticks turn brown before potato begins to bubble, loosely cover the tips of fish sticks with foil.


Fish Stick Casserole is featured in the Recipes-on-a-Budget Cookbook.


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