Fish Stick Supper

1-12 oz pkg frozen shredded hash brown potatoes, thawed

4 eggs

2 cups milk

1 Tb dried minced onion

1 Tb snipped fresh dill or 1 tsp dill weed

1¹/₄ tsp seasoned salt

¹/₈ tsp pepper

1 cup (4 oz) shredded cheddar cheese

1-12 oz package frozen fish sticks (about 18)

Break apart hash browns with a fork; set aside.  In a large bowl, beat eggs and milk.  Add onion, dill, seasoned salt and pepper.  Stir in hash browns and cheese.  Transfer to a greased 11x7 inch baking dish; arrange fish sticks over the top.  Bake, uncovered, at 350° for 50 minutes or until top is golden brown and fish flakes with a fork.  Let stand for 5 minutes before cutting.  Makes 6 servings.

Contributed by Stephanie H.