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Cheesy Fish Stick Hash Brown Casserole

Julie Evink
  • 55 minutes
  • Serves 8

INGREDIENTS

1

bag frozen shredded hash browns, thawed

1 10 3/4 ounce can

cream of chicken soup

1 10 3/4 ounce can

cheddar cheese soup

3/4 cup

mayonnaise

2 tbsp

sweet pickle relish

1 tbsp

lemon juice (concentrate)

2 tsp

dried minced onion flakes

1/2 tsp

dill weed

1 tsp

seasoned salt

1/2 tsp

smoked paprika

2 cups

frozen peas

1 cup

shredded Colby Jack cheese

1

bag Gorton's Fish Sticks